Braised Lamb Shanks

• 1 lamb shanks
• 0.5 tsp coarse salt
• 0.25 tsp black pepper
• 0.5 tbsp tallow or butter
• 0.5 cups beef or lamb bone broth
• 0.75 sprigs fresh rosemary
• 0.75 sprigs fresh thyme

Instructions

1. 1

   Season shanks with salt and pepper. Rest 20 minutes.

2. 2

   Oven to 325F. Heat tallow in a dutch oven over high. Sear shanks on all sides, about 2 minutes per side.

3. 3

   Pour in broth. It should come halfway up the shanks. Add herb sprigs.

4. 4

   Cover. Oven 2.5-3 hours until meat pulls from the bone with a fork.

5. 5

   Lift shanks to a plate. Skim fat from braising liquid, reduce on stovetop 5 minutes for a sauce.

6. 6

   Spoon sauce over shanks to serve.