1Season shanks with salt and pepper. In heavy-bottomed stainless steel pot over medium-high heat, heat 2 tablespoons oil. Brown shanks in batches, about 6 to 8 minutes. Transfer to a platter; reserve. Add 2 tablespoons oil, onions, carrots and garlic to pan; sauté until golden brown, about 6 to 8 minutes. Add butter; stir for 1 minute. Add tomato paste and flour; cook 2 to 3 minutes longer. Add root beer; deglaze pan. Add the broths, whole tomatoes, rosemary, mint and thyme. Return shanks to pan; dredge in sauce.
2Cover pan; bake at 325°F for 2-1/2 hours or until shanks are tender. Remove shanks; keep warm. In a blender, puree liquid and vegetables until smooth. Place in a saucepan; whisk in butter.
3Transfer shanks to platter; spoon sauce over.
Chef’s Note: Serve Root Beer Braised American Lamb Shanks topped with fried onions on olive oil mashed potatoes.
Vice President/Corporate Chef
Le Cordon Bleu Schools in North America
* Recipe and image provided by the American Lamb Board
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