All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
4            ea                Lamb shanks
1/4         C                 Spice Union Ultimate Seasoning Blend
1/4         C                 All-purpose flour
4            Tbsp            Coconut Oil
2            ea                Large carrots- medium dice
2            ea                Celery ribs- medium dice
1 1/2      C                 Onion- medium dice
1 1/2      C                 Russet Potatoes- large dice
3            ea                Fresh garlic gloves- minced
1/4         C                 Tomato paste
1            C                 Dry red wine
1            C                 Beef broth
2            Tbsp            Capers
1/2         C                 Fresh peas
 

1. Preheat oven to 300°F.

2. Season the lamb shanks liberally with Spice Union Ultimate Seasoning Blend

3. Dredge the lamb shanks in the flour to coat all sides of the lamb shanks; shaking off any excess flour.  Set aside on a plate.

4. Preheat a heavy-bottomed Dutch oven to medium high heat

5. Heat the coconut oil in the Dutch oven until shimmering.

6. Place the lamb shanks into the Dutch oven and sear all sides, until nicely browned.

7. Once seared on all sides, remove the lamb shanks from the Dutch oven and set aside on a plate.

8. Using the same Dutch oven, add carrot, celery, and onion.  Sauté the vegetables until soft.

9. Add the garlic to the Dutch oven and cook for 30 seconds.

10. Add the tomato paste to the Dutch oven and stir to coat the vegetables.  Lower the temperature on the Dutch oven to medium low heat.

11. Continue to cook the tomato paste and vegetables until the tomato paste begins to brown- approximately 3-4 minutes.

12. Add the dry red wine to the Dutch oven and stir to incorporate the wine into the tomato paste.  Continue to cook for about 4-5 minutes or the red wine is almost completely evaporated.

13. Add the beef broth to the Dutch oven and stir to combine.  Continue to cook for 3-4 minutes until the liquid comes to a boil.

14. Add the lamb shanks back into the Dutch oven, place the lid on the Dutch oven and place into the preheated oven.

15. After 1 hour and 45 minutes of cooking, add the potatoes and capers to the Dutch oven.

16. Continue to cook the lamb shanks for approximately another 45 minutes or until the lamb meat pulls easily from the bone with a slight twist of a fork.

17. Remove the lamb shanks from the Dutch oven and set aside.

18. You can reduce the braising liquid remaining in the Dutch oven if you wish to concentrate the flavors.

19. Add the peas to the braising liquid.

20. Serve the lamb shanks and vegetables with the pan sauce spooned over the top and a full body red wine.