Ingredients
Scale
- 2 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large Dutch oven, heat olive oil over medium-high heat.
- Season lamb shanks with salt and pepper, then sear them on all sides until browned. Remove from pot.
- Add onion, carrot, and celery to the pot and sauté until soft.
- Stir in garlic and cook for an additional minute.
- Add red wine to deglaze the pot, scraping up any browned bits.
- Once the wine has reduced by half, stir in beef broth, tomato paste, thyme, and rosemary.
- Return the lamb shanks to the pot, cover, and transfer to the oven.
- Braise for 2 to 2.5 hours, or until the meat is tender.
- Remove from oven, let rest for a few minutes before serving.
Notes
- Serve with mashed potatoes or crusty bread.
- This dish can be made a day ahead and reheated.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 lamb shank
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg