Rosemary Garlic Lamb Shank

Ingredients

2 cups Prime Seasoning

2 cases of Lamb

1 cup olive oil

1 cup garlic minced

4 quarts celery diced

4 quarts carrot diced

4 quarts onion diced

1 container of chicken base

2 cans tomato paste

1 cup brown sugar

1 cup stone ground mustard

16 bay leaves

8 sprigs rosemary

1 gal red wine

2 gals of chicken stock

6 quarts au jus

1/4 cup salt

2 tbs pepper

4 gallons water

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Directions

Season lamb with prime seasoning and place in a single layer on a sheet pan
Roast lamb at 450 for 25-30 minutes.
WHILE lamb is in the oven, turn the tilt skillet on and set to 350
Pour 1 cup of Canola oil into tilt skillet, followed by the onions, carrots, celery, minced garlic, tomato paste and chicken base.
sauté until veg is translucent and the tomato paste begins to caramelize.
add in remaining ingredients, bring to a simmer.
once lamb is done, gently pour lamb and any juices into the tilt skillet. rearrange shanks if needed to keep them flat.
bring back to a simmer, close lid and turn temp down to 215. check after 1 hour and 45 minutes