Mediterranean Lamb Shanks with Lemon and Oregano

👉Ingredients:

◾️4 lamb shanks

◾️3 tablespoons olive oil

◾️1 large onion, sliced

◾️6 garlic cloves, minced

◾️1 tablespoon tomato paste

◾️Zest and juice of 2 lemons

◾️2 teaspoons dried oregano

◾️1 teaspoon fresh thyme leaves

◾️2 bay leaves

◾️1 cup dry white wine

◾️2 cups chicken or beef stock

◾️Salt and freshly ground black pepper, to taste

◾️Fresh parsley, for garnish

👉Directions:

✅️Preheat oven to 325°F (160°C).

✅️Season the lamb shanks generously with salt and pepper.

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

✅️In the same pot, sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute.

✅️Stir in the tomato paste, lemon zest, and oregano. Cook for 2 more minutes to develop flavor.

✅️Deglaze the pot with white wine, scraping up any browned bits from the bottom. Simmer for 3–4 minutes to reduce slightly.

✅️Add lemon juice, thyme, bay leaves, and stock. Return lamb shanks to the pot and bring to a simmer.

✅️Cover with a tight-fitting lid and transfer to the oven. Braise for 2.5 to 3 hours, or until meat is fall-off-the-bone tender.

✅️Remove bay leaves, adjust seasoning, and garnish with fresh parsley before serving.

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

◾️Kcal: 470 kcal | Servings: 4 servings