- Yields: n/a
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with SecretRecipes.com. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!
Rosemary Garlic au Jus Ingredients:
- For the lamb: Rub lamb shanks with olive oil. Sprinkle with pepper, thyme, oregano, rosemary, garlic and onion. Rub in spices so the flavors penetrate the meat. Marinate overnight or for at least 2 hours.
For the au jus: Heat a heavy roasting pan. Add olive oil and sear shanks on all sides until brown. Remove shanks and set aside. Add garlic, onion and carrots and cook until softened, about 3 minutes. Add tomato paste and cook for 5 minutes over medium heat, stirring constantly. Add flour and whisk. Add wine and stir to deglaze.
- Return shanks to pan. Add V-8 juice and enough beef stock to just cover shanks. Add bay leaf, onion powder, garlic powder, coriander, oregano, thyme and rosemary.
- Bring to a boil for 15 minutes. Lower heat, partially cover and simmer for 3 hours or until meat is very tender and falling off the bone.
Makes 6 to 8
Submitted by: Recipe Group Member
You may also like