Ingredients
Scale
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef stock
- 1 cup red wine
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons tomato paste
- 1 carrot, diced
Instructions
- Preheat the oven to 325°F (160°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the lamb shanks on all sides until browned. Remove and set aside.
- Add the chopped onion and minced garlic, sautéing until soft.
- Season with salt and pepper, then stir in the beef stock, red wine, rosemary, thyme, tomato paste, and carrot.
- Return the lamb shanks to the pot, ensuring they are submerged in the liquid.
- Cover and braise in the oven for 2.5 to 3 hours until the meat is tender and falling off the bone.
- Serve hot, garnished with additional herbs if desired.
Notes
- Serve with mashed potatoes or crusty bread to soak up the delicious sauce.
- This dish pairs well with a glass of red wine.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 lb per person
- Calories: 650
- Sugar: 3g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 56g
- Cholesterol: 120mg