Description
Tender and succulent braised lamb shanks cooked in a rich, flavorful sauce that is perfect for a comforting meal.
Ingredients
Scale
Lamb Shanks:
- 4 lamb shanks (about 1 pound each)
- Salt and black pepper to taste
Vegetables:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Seasonings and Liquids:
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef or chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat the oven: Preheat the oven to 325°F.
- Sear the lamb: Season lamb shanks with salt and pepper. Sear in olive oil until browned. Set aside.
- Sauté vegetables: Cook onion, carrots, celery until softened. Add garlic and tomato paste.
- Deglaze: Pour in red wine to deglaze the pot.
- Add remaining ingredients: Broth, diced tomatoes, herbs. Return lamb shanks to pot.
- Braise: Cover and braise in the oven for 2 1/2 to 3 hours.
- Serve: Discard herbs and bay leaves before serving.
Notes
- Serve over mashed potatoes, polenta, or creamy risotto.
- This dish tastes even better the next day.
- For a thicker sauce, simmer uncovered to reduce the liquid.
Nutrition
- Serving Size: 1 lamb shank with sauce
- Calories: 580
- Sugar: 6g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 55g
- Cholesterol: 165mg
