For an even deeper flavor, marinate the lamb shanks in the red wine overnight before cooking. Don't overcrowd the pan when searing the lamb; do it in batches if necessary to ensure proper browning. If the sauce becomes too thick during cooking, add a little more chicken stock or water. Serve with creamy mashed potatoes, sweet potatoes, pumpkin, risotto, or soft polenta for a complete and satisfying meal.
Heavenly Lamb Shanks
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PREP TIME20 mins
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COOK TIME3 hrs
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TOTAL TIME3 hrs 20 mins
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SERVING4 People
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VIEWS192
Indulge in the comforting embrace of slow-cooked lamb shanks, where succulent meat infused with rich red wine practically melts off the bone. This stovetop-to-oven marvel promises an effortless preparation and a deeply satisfying culinary experience.
Ingridients
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Nutrition
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Carbohydrate35 g
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Cholesterol173 mg
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Fiber4 g
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Protein61 g
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Saturated Fat9 g
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Sodium793 mg
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Sugar6 g
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Fat41 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat the oven to 300 degrees F (150 degrees C).
02 Step
Recipe View 2 hrs 30 mins Heat 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 shanks in hot oil until well browned on all sides, then remove from the pan and set aside.
03 Step
Recipe View 5 mins Add celery, carrots, onion, leek, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with bay leaf, peppercorns, thyme, and rosemary. Pour in chicken stock and red wine, increase heat to high, and bring to a simmer. Season to taste with salt. Place the lamb shanks on top of the vegetables.
04 Step
Recipe View 3 hrs Cover the roasting pan tightly with heavy aluminum foil and place into the preheated oven. Bake gently until meat is tender and falls off the bone, 2 1/2 to 3 hours.
05 Step
Recipe View Remove bay leaf and herb stems before serving shanks with vegetables and sauce.
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Darron Altenwerth
May 20, 2025This recipe is a game-changer! The lamb was incredibly tender and the sauce was bursting with flavor. I served it with mashed sweet potatoes and it was a huge hit!
Garnett Weissnat
Jan 9, 2025I was a bit intimidated by the long cooking time, but it was totally worth it. The lamb was fall-off-the-bone delicious. I'll definitely be making this again!
Valentina Muller
Jan 2, 2024I added a splash of balsamic vinegar to the sauce for a little extra tang, and it was amazing! Thanks for the great recipe!