Ingredients
Scale
- 4 lamb shanks
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, chopped
- 4 cloves garlic, minced
- 2 cups Burgundy wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large, oven-safe pot, heat olive oil over medium-high heat.
- Brown the lamb shanks on all sides, then remove and set aside.
- Add the onion, carrots, and garlic to the pot, sautéing until soft.
- Stir in the wine, scraping up any browned bits from the bottom.
- Add the beef broth, tomato paste, thyme, bay leaves, salt, and pepper.
- Return the lamb shanks to the pot, making sure they are submerged.
- Cover and cook in the oven for 2.5 to 3 hours, until the meat is tender.
Notes
- For best results, use bone-in shanks for more flavor.
- This dish pairs well with creamy mashed potatoes or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 shank with gravy
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg