Description
Tender and flavorful braised lamb shanks cooked in red wine and beef stock, perfect for cozy gatherings.
Ingredients
Scale
- 2 to 4 whole lamb shanks (about 3 to 4 pounds total)
- Salt and pepper (to taste)
- 1 teaspoon garlic powder
- 3 tablespoons cooking oil
- 1 cup red wine (dry or cooking wine)
- 3 to 4 cups beef stock
- 1 medium onion
- 1 pound whole carrots (or baby carrots)
- 3 cloves garlic (minced or chopped)
- 3 sprigs fresh rosemary
Instructions
- Season the lamb shanks generously with salt, pepper, and garlic powder.
- Heat oil in a large oven-safe pot over medium-high heat until shimmering.
- Add the shanks and sear them on all sides for about 3 to 5 minutes until browned.
- Remove the lamb shanks and set them aside.
- Pour in the red wine to deglaze the pot, scraping up any bits stuck to the bottom.
- Reduce the heat and allow the wine to simmer for 3 to 5 minutes.
- Stir in the beef stock and let it simmer for a few minutes.
- Preheat your oven to 325°F (163°C).
- Prepare the onion and carrots, adding them along with minced garlic and rosemary to the pot.
- Return the lamb shanks to the pot, submerging them halfway.
- Cover the pot and bake in the oven for 2.5 to 3 hours until fork-tender.
- Remove the lamb and vegetables if desired, then simmer the sauce uncovered to thicken.
- Serve the dish with sauce spooned over, alongside your favorite sides.
Notes
This dish tastes better the next day, making it perfect for meal prep. Consider adding root vegetables for more heartiness.
Nutrition
- Serving Size: 1 shank
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg