Description
A delicious and tender pulled lamb shank recipe that is perfect for cozy dinners.
Ingredients
Scale
- 2 lamb shanks
- 1 tablespoon olive oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (160°C).
- In a large Dutch oven, heat olive oil over medium heat.
- Brown lamb shanks on all sides, then remove and set aside.
- Add onions and garlic, sauté until soft.
- Stir in beef broth, tomato paste, rosemary, and thyme.
- Return lamb shanks to the pot.
- Cover and bake for 2.5 to 3 hours until tender.
- Shred the meat with forks and serve.
Notes
- Serve with mashed potatoes or a crusty bread.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2.5 to 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 shank
- Calories: 550
- Sugar: 1g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg