Flavor Recommendations: Savory Chipotle, Garlic & Herb, Jamaican Jerk, Sweet & Spicy F.I.T. BrineTM
INGREDIENTS (4 servings):
- 2 bone-in lamb shanks
- 1oz (approxmately half of 1/3 cup) F.I.T. BrineTM per 1lb of lamb meat
- water
- 1 can of beef broth (~14oz)
- 1 can of low sodium chicken broth (~14oz)
- 2 onions
- 3 large carrots
- 1 stalk celery
DIRECTIONS:
- Trim lamb shanks as necessary
- Place lamb shanks in a Ziplock bag
- Add F.I.T. BrineTM and water into bag per instructions on the package (1oz spices/1cup water for every 1.5 lbs of bone-in lamb shank)
- Seal the bag and shake till spices and water are mixed. (~Note~ attempt to remove air before sealing)
- Allow lamb shank to brine in the fridge for minimum 6hrs (~Optional~ if brining for less than 8 hrs, it may not be necessary to refrigerate while brining)
- ~Optional~ Take lamb shank out of the fridge and allow time for it to reach room temperature (approx. 4 hrs, as part of the brining time)
- Chop the carrots, celery, and onions
- Heat oil in a large pot over medium-high heat
- Take the lamb shanks out of the brine. Save 1/2 cup of brine
- Sear the lamb shanks on all sides till it has a nice brown color (10min)
- Remove the lamb shanks and add the vegetables to the pot
- Cook till the vegetables have softened half way
- Add the lamb shanks back to the pot and add the cans of beef and chicken broth and the 1/2 cup of brine
- Bring liquids to a boil, then simmer over medium-low heat for about 2hrs till meat is very tender
- Carve and serve with recommended side dishes (Found in the Vegetables & Sides Section)