Description
A rich and savory dish of lamb shanks braised until they are tender and fall off the bone.
Ingredients
Scale
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 325°F (165°C).
- In a large pot, heat the olive oil over medium-high heat. Add the lamb shanks and brown on all sides.
- Add the onions and carrots, and cook until softened.
- Stir in the garlic and cook for another minute.
- Add the beef broth, red wine, tomato paste, rosemary, thyme, salt, and pepper.
- Bring to a simmer, then cover and transfer to the oven.
- Braise for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
- Serve hot with the braising liquid.
Notes
- Allow the shanks to rest for a few minutes before serving.
- This dish pairs well with mashed potatoes or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 shank
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg