Slow Braised Lamb Shanks in Red Wine

The ideal winter dinner, this slow-food staple is best done a day ahead, or start early in the morning. While little beats a meltingly tender lamb shank with potatoes, the meat also makes a deliciously decadent filling for a pie if one needs to feed a crowd.

Total Time

2hr 55min

5.0

1 Rating

Author: East After Noon

Servings:

Ingredients

•

Lamb Shanks

•

as needed

Olive Oil

•

Large Onion

•

Carrots , sliced

•

3 sprigs

Fresh Rosemary , divided

•

6 cloves

Garlic , crushed

•

3 tsp

Tomato Paste

•

3 cups

Red Wine

•

1 cup

Beef Stock

•

to taste

Coarse Sea Salt

•

to taste

Coarse Black Pepper

Cooking Instructions

Preheat oven to 430 degrees F (220 degrees C).

Using a large casserole, heat the Olive Oil (as needed) , add in Fresh Rosemary (2 sprigs) , and brown the Lamb Shanks (4) , careful to color each side of the meat. Remove the shanks and rosemary and set aside.

Fry the Onion (1) , Carrots (2) , Garlic (6 cloves) , and Fresh Rosemary (1 sprig) in the remaining oil. Season with Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste) , and add the Tomato Paste (3 tsp) .

Cook on high for a little longer, then use the Red Wine (3 cups) to deglaze the base of the casserole. This means using the liquid to scrape the brown bits off the bottom of the pan.

Pour in the Beef Stock (1 cup) and return the shanks to the pot. Bring to a simmer then cover the pot with the lid and cook in the oven for 1.5 to 2 hours, or until the lamb is meltingly tender and the liquid has reduced.

Serve the shanks with a spoonful of their gravy on a bed of creamy mashed potato with a head of roasted garlic, steamed greens like beans or Brussels sprouts, and a glass of smooth Allesverloren Shiraz or Tres Vermelhos.

Author's Notes

I served mine with mashed potatoes and roasted garlic.

Nutrition Per Serving

CALORIES

1116

FAT

61.4 g

PROTEIN

86.1 g

CARBS

13.7 g