I don't want to put too much pressure on you, but you're going to have to try really hard to screw up this great tasting lamb shanks recipe.
Lamb shanks are one of the most foolproof meat choices out there, and when you braise it, you have about as close to a sure thing, as there is.
After a long, slow roast in an aromatic, deeply flavored broth, these shanks are sure to get rave reviews. In fact, you culinarily challenged may want to give this a go for Valentine's dinner. The risk/reward ratio is very good.
The long, slow cooking technique works perfectly with your plans to mesmerize your date with a few hours of witty and romantic conversation before dinner. I'm sure that will be great, but maybe have the Wii out just in case. Enjoy!
6 lamb shanks, about 5 1/2 pounds
2 tbsp olive oil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
salt and fresh ground black pepper to taste
1 tablespoon butter
1 onion, diced
1 rib celery, diced
1 large carrot, diced
1 tablespoon flour
4 cloves garlic, minced
1/2 cup drinkable red wine
1 cup chicken broth
1 tablespoon balsamic vinegar
1 cup water
1/8 teaspoon cinnamon
1 teaspoon minced fresh rosemary leaves