– 3 pounds lamb shanks
– Diamond Crystal kosher salt
– 2 tablespoon ghee (divided)
– 2 medium carrots (roughly chopped)
– 2 celery stalks (roughly chopped)
– 1 large onion (roughly chopped)
– 1 tablespoon tomato paste
– 3 garlic cloves (smashed and peeled)
– 1 pound ripe roma tomatoes (or 1 (14-ounce) can diced tomatoes, drained)
– 1 cup bone broth
– 1 teaspoon Red Boat fish sauce
– 1 tablespoon aged balsamic vinegar
– 1/4 cupminced Italian parsley (optional)
Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hour
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