Description
Hearty braised lamb shanks slow-cooked until tender, infused with aromatic herbs and red wine, perfect for family dinners or special occasions.
Ingredients
Scale
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 2 cups red wine
- 2 cups beef or chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Season the lamb shanks generously with salt and pepper. Then, in a large Dutch oven, heat the olive oil over medium-high heat.
- Brown the lamb shanks on all sides until golden crusted, then remove from the pot and set aside.
- Add the chopped onion, carrots, and minced garlic to the pot and sauté until softened.
- Pour in the red wine, followed by the broth, tomato paste, chopped rosemary, and thyme. Stir well and simmer.
- Return the browned lamb shanks to the pot, ensuring they are submerged in the liquid.
- Cover the pot with a lid and transfer it to the oven.
- Cook for about 3 hours, or until the meat is tender and falling off the bone.
- Serve the lamb shanks with creamy mashed potatoes, polenta, or crusty bread to soak up the sauce.
Notes
Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat thoroughly before serving.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 shank
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg