〰️🍖🌿🔥 BAKED LAMB SHANKS 🔥🌿🍖〰️
Fall-off-the-bone lamb shanks, slow-baked in a rich tomato-herb broth with tender vegetables — a comforting, elegant dish perfect for a special dinner! ✨🍷
🔷️ DETAILS:
⏰ Prep Time: 20 min
⏲️ Cook Time: 2.5–3 hrs
🕒 Total Time: ~3 hrs 20 min
🍽️ Servings: 2
🔶️ INGREDIENTS:
• 2 lamb shanks 🐑
• 2 tbsp olive oil 🌿
• 1 onion, chopped 🧅
• 4 cloves garlic, minced 🧄
• 2 carrots, chopped 🥕
• 2 celery stalks, chopped 🌿
• 2 cups beef broth 🍲
• 1 can (14.5 oz) diced tomatoes 🍅
• 2 tbsp tomato paste 🍅
• 2 sprigs fresh rosemary 🌱
• 2 sprigs fresh thyme 🌱
• Salt & pepper, to taste 🧂
🔸️ INSTRUCTIONS:
1️⃣ Preheat Oven: Heat oven to 325°F (160°C). Low & slow cooking ensures tender, flavorful lamb. 🔥
2️⃣ Season Lamb: Pat lamb shanks dry, season generously with salt & pepper. 🐑🧂
3️⃣ Sear Meat: Heat olive oil in an oven-safe pot. Brown lamb shanks on all sides, ~5 min per side. Remove & set aside. 🍖✨
4️⃣ Cook Veggies: In the same pot, sauté onion, garlic, carrots & celery until softened (5–7 min). 🥕🧄
5️⃣ Add Tomato Base: Stir in tomato paste, cook 2 min to deepen flavor. Add beef broth & diced tomatoes, scraping up browned bits. 🍅🍲
6️⃣ Herbs & Lamb: Add rosemary & thyme. Nestle lamb shanks into the mixture. 🌿🐑
7️⃣ Bake Slowly: Cover tightly with lid/foil. Bake in oven 2.5–3 hrs until meat is tender & nearly falling off the bone. 🔥🍖
8️⃣ Serve: Garnish with extra herbs if desired & serve hot with mashed potatoes, polenta, or crusty bread. 🥔🍞✨
⭐️ Chef’s Tip: The sauce becomes even richer if made a day ahead — reheat gently before serving for maximum flavor.
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