Braised Lamb Shanks
Lamb shanks braised in red wine and tomatoes with rosemary until the meat slips off the bone into rich, glossy sauce.
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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Save this recipeInstructions
- 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.
