Braised Lamb Shanks
A hearty and flavorful dish where lamb shanks are slow-cooked until tender and falling off the bone.
Nutrition
Calories: 550cal
Carbohydrate: 18g
Protein: 56g
Fat: 27g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
3 hr Cook
3 hr 20 min Total
4 Servings
Ingredients
- 4 lamb shanks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
Instructions
- Preheat your oven to 325°F (160°C).
- Season the lamb shanks generously with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat.
- Add the lamb shanks to the pot and brown them on all sides. This should take about 10 minutes. Remove the shanks and set them aside.
- Tip: Browning the meat adds a rich depth of flavor to the dish.
- In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the garlic and cook for about 1 minute, or until fragrant.
- Stir in the tomato paste and cook for another minute.
- Pour in the red wine and scrape up any brown bits from the bottom of the pot with a wooden spoon. Bring to a simmer and cook for 2 to 3 minutes.
- Add the beef broth, diced tomatoes, rosemary, thyme, and bay leaf. Stir to combine.
- Return the lamb shanks to the pot, ensuring they are submerged in the liquid.
- Cover the pot with a lid and transfer it to the preheated oven.
- Cook for about 2.5 to 3 hours, or until the lamb is fork-tender and falling off the bone.
- Tip: Check occasionally to ensure the shanks are covered with liquid, adding more broth if necessary.
- Remove from the oven. Skim off any excess fat from the surface of the sauce.
- Serve the lamb shanks with mashed potatoes or a crusty bread to soak up the rich sauce.
