Description
This is simply gorgeous because it’s so comforting! The lamb shanks are slow cooked in a generous amount of red wine. Preparation is easy, too, it goes from stovetop to oven. This is best served with the pan juices poured over a creamy mashed potatoes, sweet potatoes, pumpkin, risotto, or even soft polenta.
Ingredients
- ½ cup olive oil
- 4 (1 pound) lamb shanks
- ⅔ cup all-purpose flour
- 1 leek, halved and cut into 1/2-inch pieces
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 onions, cut into chunks
- 12 cloves garlic, unpeeled
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 1 sprig thyme
- 1 sprig rosemary
- 1 ½ cups red wine
- 3 cups chicken stock
- 1 pinch Sea salt to taste
Instructions
- Preheat oven to 300 degrees F (150 degrees C).
- Heat the olive oil in a heavy
- metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides
- then remove from pan and set aside.
- Add the leek
- celery
- carrot
- onion
- and garlic to the roasting pan. Cook until softened and lightly browned
- stirring constantly; about 5 minutes. Season with the bay leaf
- peppercorns
- thyme and rosemary sprigs. Pour in the red wine and chicken stock
- increase heat to high
- and bring to a simmer. Season to taste with sea salt
- and place the lamb shanks on top of the vegetables.
- Cover the roasting pan tightly with heavy aluminum foil
- and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone
- 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Servings: 4