Braised Lamb Shanks

 

👉Ingredients:

◾️4 lamb shanks

◾️2 tablespoons olive oil

◾️1 large onion, chopped

◾️2 carrots, chopped

◾️2 celery stalks, chopped

◾️5 garlic cloves, minced

◾️2 tablespoons tomato paste

◾️2 cups red wine

◾️2 cups beef stock

◾️1 tablespoon fresh rosemary, chopped

◾️1 tablespoon fresh thyme leaves

◾️2 bay leaves

◾️Salt and pepper to taste

👉Directions:

✅️Preheat the oven to 325°F (163°C).

✅️Season lamb shanks generously with salt and pepper.

✅️In a large Dutch oven, heat olive oil over medium-high heat. Sear the lamb shanks until browned on all sides, about 8–10 minutes. Remove and set aside.

✅️In the same pot, sauté onion, carrot, and celery until softened, about 5 minutes. Add garlic and cook for another minute.

✅️Stir in tomato paste and cook for 2 minutes.

✅️Deglaze with red wine, scraping the bottom to release any browned bits. Simmer for 5 minutes.

✅️Add beef stock, rosemary, thyme, bay leaves, and return lamb shanks to the pot. The liquid should mostly cover the meat.

✅️Cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

✅️Remove the shanks and strain the sauce if desired. Reduce sauce on stovetop for extra richness.

✅️Serve lamb shanks with mashed potatoes, polenta, or crusty bread.

🔸️Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes

🔸️Kcal: 610 kcal | Servings: 4 servings