Ingredients
- 8 large lamb shanks
- Kosher salt and freshly ground pepper
- About 1 cup plus 2 Tbs. olive oil
- 1 cup lamb stock
- 3 large onions, cut into 3/8-inch dice
- 6 large carrots, cut into 3/8-inch dice
- 3 leeks, cut into 3/8-inch dice and rinsed well
- 8 large garlic cloves, peeled and lightly crushed
- 2 bouquet garni (6 thyme sprigs, 6 parsley stems and 2 fresh bay leaves tied together into a bundle with butcher’s twine)
- 2 tsp. kosher salt
- 2 cup red wine
- 2 Tbs. red wine vinegar
- Finishing salt such as sel gris
Timeline
- 12:30pm – Prep vegetables for ALL meals
- 2:00pm – Cook first batch of veg, add to roasting pan
- 2:30pm – Sear meat, add to roasting pan
- 3:00pm – Pour out fat, Deglaze, Cook second batch of veg, add to roasting pan
- 3:00pm – Preheat oven to 275°
- 3:30pm – Cover roasting pan with foil, add to oven
- 3:31pm – Prep cookie sheet with paleo candied carrots
- 4pm – Leave House
- 6:30pm – Get Home
- 6:30pm – Remove lamb from oven, let rest for 30 min with top on
- 6:31pm – Place candied carrots in 375 oven
- 6:32pm – Add potatoes to stovetop pressure cooker
- 7:00pm – Remove lamb from roasting pan, move to plate, cover with foil and in warming oven, make sauce
- 7:00pm – Remove candied carrots from oven, add smashed potatoes to oven
- 7:30pm – Dinner served