Description
A hearty and comforting dish featuring succulent lamb shanks slow-cooked in a rich collagen gravy, perfect for a family meal.
Ingredients
Scale
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Season the lamb shanks with salt and pepper.
- In a large Dutch oven, heat olive oil over medium heat. Brown the lamb shanks on all sides.
- Add onion, carrots, and garlic, sautéing until softened.
- Pour in the beef broth and red wine, then add the rosemary and thyme.
- Bring to a boil, then cover and transfer to the oven.
- Bake for 3 hours, or until the lamb is tender and falling off the bone.
- Remove the shanks and keep warm, then reduce the gravy on the stove until thickened.
- Serve the lamb shanks with the gravy poured over.
Notes
- For a thicker gravy, add a cornstarch slurry in the last 30 minutes of cooking.
- Serve with mashed potatoes or crusty bread to enjoy the gravy.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cook
- Cuisine: British
Nutrition
- Serving Size: 1 shank
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 125mg