Careme

Ingredients

• Simple Truth® Natural Lamb Shank 1 lb (1 large shank) $4.99 sale (was $8.99)
• Organic Yukon Gold Potatoes 12 oz (about 2 medium), cut into 1-inch chunks $3.99
• Organic Carrots Bunch 3 medium carrots, cut into 2-inch pieces $2.50
• Organic Jumbo Yellow Onion 1/2 large onion, thinly sliced $1.49/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, smashed $1.99
• Olive oil 2 1/2 tbsp
• Tomato paste (optional) 1 tbsp
• Chicken or beef broth / water 1 1/2 cups
• Dijon mustard (optional) 1 tsp
• Dried thyme or rosemary 1 tsp
• Salt & black pepper to taste
• Red wine vinegar or lemon juice (optional) 1 tsp

Instructions

1. Prep: Heat oven to 450°F. Pat lamb shank dry; season generously with salt and pepper. Toss potatoes and carrots on a sheet pan with 1 1/2 tbsp olive oil, 1/2 tsp salt, pepper, and half the thyme/rosemary.
2. Roast the veg: Roast 25–30 minutes total, tossing once halfway, until browned and tender.
3. Sear lamb (stove): Meanwhile, heat 1 tbsp olive oil in a medium Dutch oven or deep skillet over medium-high. Sear lamb shank 3–4 minutes per side until deeply browned. Transfer to a plate.
4. Build quick braise: Lower heat to medium. Add onion and a pinch of salt; cook 4 minutes. Add garlic and tomato paste (if using); cook 1 minute until fragrant.
5. Braise fast: Add broth/water, remaining thyme/rosemary, and Dijon (if using). Return lamb shank to the pot. Cover and simmer 20–25 minutes, turning once, until meat is tender and sauce slightly reduced.
6. Finish sauce: Uncover for the last 3–5 minutes to thicken. Taste and brighten with a splash of vinegar/lemon if you want. Adjust salt/pepper.
7. Serve: Plate roasted potatoes and carrots, nestle the lamb shank alongside, and spoon pan sauce over everything.