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Bone Suckin' Rosemary Lamb Shanks
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Bone Suckin' Yaki Sauce, 8 oz.
Bone Suckin' Seasoning & Rub, 1 Tbsp.
Lamb Shanks, 2 lbs (should be about 4 shanks)
Yellow Onions, 2 large, thinly sliced
Sherry or Red Wine, 1 cup
Beef Broth, 2 cups
Minced Garlic, 4 tsp.
Fresh Rosemary, 1 sprig
Fresh Thyme, 1 sprig
Olive Oil, 3 Tbsp.
Sea Salt and Pepper to taste
Parsley, for garnish
Egg Noodles, 1 pkg. (follow the preparation instructions on package)


Place Lamb shanks in a large re-sealable plastic bag and pour in Bone Suckin' Yaki Sauce. Let shanks marinate for at least 1 hr.

Sear shanks in a large skillet over heat, in olive oil, until all sides are browned.
Add Bone Suckin' Seasoning & Rub, onions and garlic to pan and sauté until onions soften.

Pour wine over onions and garlic and stir. Raise the heat to a medium heat and cook for 5 minutes.

Place the rosemary and thyme sprigs in the bottom of a large Crockpot and add the shanks. Pour the wine/sherry sauce with onions and garlic over shanks and add broth. Cook in Crockpot on medium for 4 hrs and turn shanks in sauce occasionally. The meat should be falling off the bone. Prepare egg noodles according to the package instructions. Serve shanks over egg noodles, ladle noodles with extra broth. Sea salt and pepper to taste. Serves 4.

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