Description
Tender braised lamb shanks with root vegetables, cooked to perfection in a flavorful red wine and broth sauce. This hearty and comforting dish is a perfect main course for a special dinner.
Ingredients
Scale
Lamb Shanks:
- 4 lamb shanks, trimmed
- Salt and pepper to taste
Vegetables:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
Broth and Seasonings:
- 1 cup red wine
- 3 cups beef or chicken broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat the Oven: Preheat the oven to 325°F (160°C).
- Sear the Lamb: Pat the lamb shanks dry and season with salt and pepper. Sear in a Dutch oven until browned. Set aside.
- Sauté Vegetables: Cook onion, carrots, parsnips, and celery until softened. Add garlic and tomato paste.
- Deglaze and Braise: Deglaze with red wine, then return lamb to the pot with broth, herbs, and bay leaves. Braise in the oven for 2 1/2 to 3 hours.
- Finish and Serve: Discard herbs, skim fat, and serve hot with vegetables and sauce.
Notes
- Serve with mashed potatoes, polenta, or bread.
- For a thicker sauce, simmer uncovered after braising.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 lamb shank with vegetables
- Calories: 580
- Sugar: 6g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 50g
- Cholesterol: 155mg
