Description
Slow-braised lamb shanks in a rich red wine and tomato herb gravy, resulting in meat so tender it falls off the bone.
Ingredients
Scale
For the Crust:
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 4 garlic cloves, minced
- 2 cups dry red wine
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Season lamb shanks generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides, about 8-10 minutes total. Remove and set aside.
- Add onion and carrots to the pot; sauté until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
- Pour in red wine, scraping up browned bits from the bottom. Simmer for 5 minutes to reduce slightly.
- Add crushed tomatoes, beef broth, rosemary, thyme, and bay leaves. Return lamb shanks to the pot, submerging them in the liquid.
- Cover and transfer to the oven. Braise for 2.5 to 3 hours, until lamb is fork-tender.
- Remove lamb shanks and keep warm. Skim excess fat from the gravy, then simmer on the stovetop for 10-15 minutes until thickened. Discard herb sprigs and bay leaves.
Notes
You can customize the seasonings to taste.