Braised Lamb Shanks
Ingredients
The lamb shanks
-
4
pieces
lamb shanks
-
to taste
salt
-
to taste
pepper
The sauce
-
2
tablespoons
cooking oil
-
1
large
onion, diced
-
1
large
carrot, peeled and diced
-
2
large
celery stalks, chopped
-
1
tablespoon
minced garlic
-
3
teaspoons
minced thyme
-
2
teaspoons
minced rosemary
-
2
pieces
bay leaves
-
2
tablespoons
tomato paste
-
1
cup
dry red wine
-
2-3
cups
beef broth or water
-
1
tablespoon
Worcestershire sauce
-
1-2
teaspoons
beef bouillon powder (optional)
Instructions
- Preheat the oven to 350°F.
- Season the lamb shanks with salt and pepper, then set aside.
- In a large cast-iron or Dutch oven, heat the oil over medium-high heat and sear the shanks until browned on all sides, then remove and set aside.
- Add onion, carrot, and celery to the pan and cook until the onions are wilted and lightly browned.
- Stir in garlic, thyme, rosemary, bay leaves, and tomato paste, cooking for about 1-2 minutes.
- Pour in the wine and beef broth, followed by Worcestershire sauce and bouillon powder, and season with salt and pepper.
- Return the lamb shanks to the pot, bring to a boil, cover, and place in the oven.
- Allow to braise slowly for 2-3 hours until the lamb is soft and succulent, checking occasionally and adding more stock if needed.
- Turn off the oven, remove the pot, and serve the lamb shanks.
Nutrition Facts (estimated)
Servings
4
Calories
369
Total fat
13g
Total carbohydrates
10g
Total protein
40g
Sodium
409mg
Cholesterol
127mg
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