This week I didn’t hike. Boooooo! It was my 3-day off stretch, but I had a meeting one one of the days and picked up an extra shift teaching on another day, so I only had one day off. I was exhausted! I still had to cook dinner, though, and my sweetheart asked for braised lamb. I’ve never made that, so this would be fun.
First, I needed lunch, and these avocados were too pretty to not take a picture of!
I mixed the avocados with basil (above), and diced chicken breast (sautéed) and smashed it all together. Deeeelicious!!
Moving on to dinner…
I got the carrots and onions prepped and heated up the Dutch oven. The recipe called for 6 lamb shanks, but that seemed extreme. I only got one. But I seared it in the Dutch oven and then put it on a plate.
I tossed the veggies in and cooked them until soft, then added the garlic. Things were really starting to smell good now!
After that, in went the tomato paste and tomato sauce, beef broth, and rosemary.
Finally, the lamb shank went back in. I brought it up to a boil and then popped it into the oven, which was preheated to 350°.
Two hours later, the now-tender lamb came out and we added wine to the sauce. The flavor is incredible!
We had some Brussels sprouts and mashed potatoes to go with it all. It was a RICH dinner! I would make it again, for sure. In fact, I took sauce leftovers to work to put on zoodles!
Hopefully, I’ll get a hike in soon!