Ingredients:
4 lamb shanks (about 2 lbs total)
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 large onion, chopped
3 carrots, chopped
3 stalks celery, chopped
4 cloves garlic, minced
1 cup red wine (dry, like Cabernet or Merlot)
2 cups beef or lamb broth
2 tbsp tomato paste
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1 tbsp balsamic vinegar
1 lb baby potatoes, halved
Extra fresh thyme and rosemary sprigs for garnish
Directions:
Season lamb shanks generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides; remove and set aside.
Add onion, carrots, celery to the pot. Sauté until softened, about 5 minutes. Add garlic and cook 1 minute.
Stir in tomato paste and cook briefly. Deglaze with red wine, scraping up browned bits. Add broth, rosemary, thyme, bay leaves, and balsamic vinegar. Return shanks to the pot.
Cover and braise in a preheated oven at 325°F (160°C) for 2.5–3 hours, until meat is fall‑off‑the‑bone tender.
Roast the halved baby potatoes: toss with olive oil, salt, pepper and roast at 425°F (220°C) for 20–25 minutes until golden.
Once lamb is done, remove shanks and keep warm. Strain braising liquid and reduce on stovetop until glossy and thickened. Taste and adjust seasoning.
Plate lamb shanks with roasted potatoes and spoon over deep, glossy herb-wine sauce. Garnish with fresh thyme and rosemary sprigs.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: ~650 kcal per serving | Servings: 4 servings
Leave a Reply