Hearty Braised Lamb Shanks
Savor the rich flavors of perfectly braised lamb shanks simmered in a robust sauce of red wine, tomatoes, and herbs. This comforting dish is ideal for a cozy dinner, offering tender meat that falls off the bone, complemented by aromatic vegetables and a luscious gravy. Pair it with creamy mashed potatoes or crusty bread to soak up every drop!
ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 4 - 6 lamb shanks, trimmed of excess fat
- 1 large white onion, diced
- 6 cloves garlic, minced
- 2 large carrots, sliced 1/2-inch thick
- 1 pinch coarse salt and freshly ground pepper
- 1/4 cup flour
- 2 cups beef stock
- 1 1/2 cups red wine (Merlot, Pinot Noir, or Chianti) - optional
- 14 oz passata (tomato puree)
- 2 tablespoons tomato paste
- 2 beef bouillon cubes, crushed
- 1 teaspoon fresh rosemary, finely chopped
- 2 tablespoons fresh parsley, finely chopped (divided)
- 2 bay leaves
steps
- 1.
Preheat your oven to 325°F (160°C).
- 2.
In a large ovenproof pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
- 3.
Season the lamb shanks with salt and pepper, then brown them on all sides in the pot. Remove and set aside.
- 4.
In the same pot, add the remaining olive oil, diced onion, garlic, and carrots. Sauté until the onion becomes translucent.
- 5.
Sprinkle in the flour, stirring to form a paste, and cook for 1-2 minutes.
- 6.
Gradually whisk in beef stock and red wine (if using) until smooth.
- 7.
Stir in passata, tomato paste, bouillon cubes, rosemary, half the parsley, and bay leaves. Bring to a simmer.
- 8.
Return the lamb shanks to the pot, ensuring they are submerged in the liquid.
- 9.
Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours until the lamb is fork-tender.
- 10.
Once done, remove from the oven, garnish with remaining parsley, and serve.
