I made this last December, but never really got around to do a write up on it. This was my first attempt at a braised lamb shank. To start out I made a wet rub out of garlic, rosemary, balsamic vinegar, and olive old that i marinaded the raw shank in for an hour. After I seared it in a pot and then added beef stock, the remaining marinade juices, and some sun dried tomatoes. The veggies are potatoes and carrots I lightly roasted. The sauce is a reduced and thickened up braising sauce. The flavor was there, but sadly the meat was tough. Unfortunately I didn’t have enough time to create a good long braise so the connective tissue didn’t break down enough. If I had another 2 or 3 hours it would have been fork tender.
