Cajun Lamb Shanks Recipe

• 4 Tbsp. Extra virgin olive oil
• 4 lrg Lamb Shanks
• 2 med Minced Onions
• 1 lrg Minced green bell pepper
• 1/2 stalk Minced celery, (not a single rib)
• 4 x Cloves Minced garlic, (more if you like)
• 2 can Cajun Styled Tomatoes
• 1/2 can Beef stock
• 4 Tbsp. Red Wine vinegar
• 4 Tbsp. Brown sugar
• 2 tsp Thyme
• 2 x Bay leaves
• 1 Tbsp. Fresh sage, finely choppped
• 1/2 c. White wine Tobasco or possibly cayenne to taste

1. Preparation :30 Cook 3:30 Stand :00 Total 4:00
2. Regional - Creole, Lamb The taste of this delicious offering of lamb shanks will result in numerous requests to share your recipe.
3. Unless told, they will be puzzled as to what type meat is being served.
4. Roll lamb shanks in flour, salt and pepper then, in a large dutch oven, saute/fry in warm Extra virgin olive oil till browned.
5. (about 15 min).
6. Remove and set aside.
7. Add in to same pan, 2 minced onions, 1 minced large green bell pepper, 1/2 stalk minced celery, 4 or possibly more minced cloves of garlic.
8. Saute/fry over medium heat till vegetables are softened.
9. Return the lamb shanks to the pan and add in 2 cans minced Cajun style tomatoes, 1/2 can beef stock, 3 Tbsp.
10. of red wine vinegar, 3 Tbsp.
11. dark brown sugar, 1 tsp.
12. thyme, 2 bay leaves, 1/2 c. of wine and, if you like, 3 Tbsp.
13. tobasco sauce.
14. Bring to a simmering boil, cover and bake in a preheated350 degree F oven for 3 hrs.

extra virgin olive oil, onions, green bell pepper, celery, garlic, cajun, beef stock, red wine vinegar, brown sugar, thyme, bay leaves, fresh sage, white wine

Taken from cookeatshare.com/recipes/cajun-lamb-shanks-97434 (may not work)