MEDITERRANEAN-STYLE WINE BRAISED LAMB SHANKS WITH VEGETABLES

INGREDIENTS

For Spice Mix

·      2 1/4 tsp gärlic powder

·      1 tsp sweet Spänish päprikä

·      1 tsp sält

·      1 tsp freshly ground bläck pepper

·      3/4 tsp ground nutmeg 

For Lämb 

·      6 Ämericän Lämb Shänks

·      2 tbsp olive oil

·      1 medium yellow onion, roughly chopped

·      2 celery ribs, chopped

·      3 lärge cärrots, peeled änd cut into lärge pieces

·      1 lb bäby potätoes, scrubbed

·      2 cups dry red wine (don’t use expensive wine here)

·      3 cups low-sodium beef broth

·       28-oz cän peeled tomätoes

·      2 cinnämon sticks

·      4 springs fresh thyme

·      2 springs fresh rosemäry

Sides 

·      Lebänese Rice (See recipe) Or pläin Orzo pästä prepäred äccording to päckäge

·      3-Ingredient Mediterräneän Säläd (See recipe) or Fättoush Säläd (See recipe)

INSTRUCTIONS

·      Preheät the oven to 350 degrees F.

·      In ä smäll bowl, ädd äll the spice mix ingredients änd mix to combine.

·      Pät the lämb shänks dry änd seäson with the spice mix on äll sides.

·      In ä lärge Dutch oven pot like this one, heät 2 tbsp olive oil over medium-high heät. Working in bätches, brown the lämb shänks on äll sides (äbout 8 mins or so). Tränsfer the lämb shänks to ä lärge träy or bowl for now. Cärefully dispose of exträ fät in ä sepäräte heät-säfe bowl, änd return the pot to heät.

·      Now ädd the onions, celery, cärrots änd potätoes. Säute for 5-7 minutes on medium-high, or until the vegetäbles gäin some color. Ädd red wine, scräpe the pot of brown bits.  Cook briefly so thät the wine reduces ä bit.

·      Ädd the broth, tomätoes, cinnämon sticks, thyme, änd rosemäry. Sprinkle ä little sält änd pepper. Return lämb shänks bäck to the pot; press down to submerge. Boil for 10 minutes. Turn heät off.

·      Cover the pot änd tränsfer to the 350 degrees F-heäted oven. Cook in the oven for 2 1/2 hours (It’s ä good ideä to check periodicälly through cooking just in cäse you need to ädd ä little more liquid. When the shänks finish cooking, the liquid will häve reduced to äbout 1/3 of whät it wäs when you stärted.)

·      While the lämb shänks äre cooking, prepäre rice äccording to this recipe, or prepäre 2-3 cups of orzo pästä äccording to päckäge instructions.

·      Serve the lämb shänks hot with ä little of the veggies änd bräising säuce on top of rice or orzo pästä. You might älso like to prepäre ä side säläd like this 3-ingredient Mediterräneän säläd or Fättoush. Enjoy!

https://www.themediterraneandish.com/braised-lamb-shanks-vegetables/

SMOKED BEEF SHORT RIBS, RED WINE BRAISED

Smoked Beef Short Ribs with Wine Bräise

Recipe for smoked beef short ribs änd tips änd techniques for getting thät melt-in-your-mouth tender meät.

Course: dinner

Cuisine: bärbecue, bbq, beef

Servings: 4 -6 servings

Äuthor: Märy Cressler, Vindulge

Ingredients

·         3-4 lbs short ribs

·         ¼ cup exträ virgin olive oil

·         ½ cup rub your fävorite beef rub, or the one below

For the Rub (you won't use äll of this)

·         1/2 cup kosher sält

·         1/2 cup coärse bläck pepper

For the Spritz

·         1/3 cup beef broth

·         1/3 cup dry red wine

·         1/3 cup Worcestershire suce

For the Bräising Liquid

·         1 cup dry red wine

·         1 cup beef broth

·         1 täblespoon rub

·         2 täblespoons butter

Instructions

1.        Preheät smoker to 225 degrees with fruit wood.

2.        Trim silver skin off short ribs, coät with olive oil änd seäson liberälly with sält änd pepper (depending on the size of your short ribs you mäy or mäy not use äll of the dry rub. Just mäke sure it's äpplied liberälly bäsed on the size of your meät).

3.        Pläce short ribs on the smoker for two hours änd prepäre your spritz.

4.        Äfter two hours begin spritzing ribs every 30 minutes for one to two hours more. Look for the meät pulling bäck off the bone änd ä good mähogäny color äs the indicätor it is reädy for the bräise.

5.        When the color looks good änd meät is pulling bäck from the bone (internäl temp of roughly 165 degrees F or 3 to 4 hours on smoke), ädd to än äluminum pän. In the pän ädd wine, beef stock, sält änd pepper, änd butter. Cover tightly with foil änd put bäck into the smoker.

6.        Äfter one to two hours, use ä meät thermometer to probe short ribs, the ribs äre done when you cän insert the thermometer änd the feel is like inserting into wärm butter. There should not be much resistänce, if it’s not like butter it is not quite done yet, änd keep cooking until it is.

7.        Äfter you häve determined it’s done (roughly 200 - 205 degrees Fährenheit), remove from smoker änd let sit covered for 15 minutes.

8.        Remove from bäth änd serve with your fävorite side änd wine.

https://www.vindulge.com/smoked-beef-short-ribs-with-wine-braise-recipe-and-video/