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Slow Braised Lamb Shanks in Red Wine
Recipe

11 INGREDIENTS • 6 STEPS • 2HRS 55MINS

Slow Braised Lamb Shanks in Red Wine

5
1 rating
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.
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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.
2HRS 55MINS
Total Time
$9.23
Cost Per Serving
Ingredients
Servings
4
US / Metric
Lamb Shank
4
Lamb Shanks
Olive Oil
as needed
Olive Oil
Onion
1
Large Onion
quartered and thinly sliced
Carrot
2
Carrots, sliced
Fresh Rosemary
3 sprigs
Fresh Rosemary, divided
Garlic
6 cloves
Garlic, crushed
Tomato Paste
1 Tbsp
Tomato Paste
Red Wine
3 cups
Red Wine
Beef Stock
1 cup
Beef Stock
Coarse Sea Salt
to taste
Coarse Sea Salt
Coarse Black Pepper
to taste
Coarse Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
1116
Fat
61.4 g
Protein
86.1 g
Carbs
13.7 g
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Slow Braised Lamb Shanks in Red Wine
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

Author's Notes

I served mine with mashed potatoes and roasted garlic.
Cooking InstructionsHide images
step 1
Preheat oven to 430 degrees F (220 degrees C).
step 2
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.
step 2 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.
step 3
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 (1 Tbsp).
step 4
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.
step 5
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.
step 5 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.
step 6
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.
step 6 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.
Tags
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Dairy-Free
Gluten-Free
Shellfish-Free
Lamb
Dinner
Fall
One-Pot
Winter
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