GREEK STYLE LAMB SHANKS

•  2 - 4 Lamb Shanks
• 1/2 Cup flour for dusting (more if needed)
• 1 Yellow onion cut into chunks
• 2 Large carrots cut into chunks
• 1 15oz. Can diced fire roasted tomatoes
• 2 Fresh fennel stalks cut up
• 4 Garlic cloves sliced
• A few sprigs of fresh Lemon Thyme (can use plain thyme)
• 1 Sprig of fresh Rosemary
• 3 Tablespoons of capers OR a handful of Kalamata olives
• 1 Teaspoon All Purpose Greek Seasoning Blend (Cavendar's)
• 2 Tablespoons extra-virgin olive oil
• 2 Cups beef broth
• Salt and pepper to taste
• Gravy Master finishing sauce (Optional)

Season the flour with some salt and pepper and dredge the shanks in flour, using more if needed. Shake off any excess flour. 

In a large Dutch oven pot over medium-high heat, heat the oil. Add lamb and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate. 

In the Dutch oven pot, add the fresh rosemary and thyme, onion, fennel and carrots and cook until soft, 4 minutes. Add garlic and cook until fragrant, 1 minute more. 

Pour in the broth and tomato sauce, adding the capers and the Greek seasoning blend and return the lamb shanks to the pot and bring to a boil. Cover and cook until the lamb shanks are almost tender about 2 hours.

Transfer the lamb shanks into a baking dish, cover with 1/2 of the liquid and and reserve the rest in the dutch oven pot. Roast an additional hour or until the meat falls off the bone. The top should be browned at this point. While the shanks are in the oven, season your juice/sauce that is in the dutch oven pot to taste, adding the Gravy Master at this point if desired. Add additional salt and pepper if needed. Reduce down to half. 

Any juices left in the oven pan after cooking the shanks can be combined with the reserved juice in the Dutch oven pot.

Plate and pour juice/our sauce over shanks and enjoy! Serve with roasted lemon potatoes.