Braised Lamb Shanks 🍖

Name: Braised Lamb Shanks
Total time: 90 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 lamb shanks; 1 onion; 2 carrots; 5 cloves garlic; 1 cup red wine; 1 can crushed tomatoes; 2 cups beef stock; 2 sprigs rosemary; 2 tbsp tomato paste; 2 tbsp olive oil

Lamb shanks braised in red wine and tomatoes with rosemary until the meat slips off the bone into rich, glossy sauce.

90 min · Confident · 640 cal · 48g protein · $5.80/serving · Mediterranean

Comfort Food High-Protein

90minutes

4servings

640calories

48gprotein

$5.80per serving

Ingredients (serves 4)

4 lamb shanks
1 onion
2 carrots
5 cloves garlic
1 cup red wine
1 can crushed tomatoes
2 cups beef stock
2 sprigs rosemary
2 tbsp tomato paste
2 tbsp olive oil

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Instructions

1
Preheat oven to 325°F. Season the lamb shanks well with salt and pepper.
2
Heat olive oil in a Dutch oven over medium-high heat and brown the shanks on all sides, about 8 minutes.
3
Add the chopped onion and carrots and cook 4 minutes, then stir in garlic and tomato paste for 1 minute.
4
Pour in the red wine and simmer 3 minutes, then add crushed tomatoes, beef stock, and rosemary.
5
Cover and braise in the oven 70 minutes, turning once, until the lamb is nearly falling off the bone.
6
Skim the fat, simmer the sauce on the stovetop 5 minutes to thicken, and serve the shanks over mashed potatoes or couscous.