Lamb Shanks Braised with Wine Glaze (Lamb Shanks Crioula Style)

Name: Lamb Shanks Braised with Wine Glaze
Yield: 8
Ingredients: 1/2 cup of ketchup; 2 tablespoons of vinegar; 1/2 cup of dry red wine; 2 tablespoons of olive oil; 1 cup of beef broth; 1 tablespoon of garlic powder; 1 teaspoon of salt; to taste; bay leaf; 2 chopped onions; 2 minced cloves of garlic; 1 lamb shank (3-4 kg)

1
1/2 cup of ketchup
2
2 tablespoons of vinegar
3
1/2 cup of dry red wine
4
2 tablespoons of olive oil
5
1 cup of beef broth
6
1 tablespoon of garlic powder
7
1 teaspoon of salt
8
to taste
9
bay leaf
10
2 chopped onions
11
2 minced cloves of garlic
12
1 lamb shank (3-4 kg)

Ingredients

1
1/2 cup of ketchup
2
2 tablespoons of vinegar
3
1/2 cup of dry red wine
4
2 tablespoons of olive oil
5
1 cup of beef broth
6
1 tablespoon of garlic powder
7
1 teaspoon of salt
8
to taste
9
bay leaf
10
2 chopped onions
11
2 minced cloves of garlic
12
1 lamb shank (3-4 kg)

Directions

1
Combine all ingredients except the meat, then brush it over the lamb and refrigerate for at least 6 hours or overnight
2
Place the lamb in a baking dish and cover with the glaze
3
Bake in a moderate oven for about 3 hours, brushing the lamb with the glaze every now and then
4
Add boiling water when the liquid evaporates, then serve hot.

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