Ingredients
Scale
- 2 lamb shanks
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 large onion, sliced
- 3 garlic cloves, minced
- 3 large carrots, peeled and cut into chunks
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 1 cup dry red wine
- 2 cups beef or veal stock
- 2 sprigs fresh thyme
- Fresh parsley for garnish
Instructions
- Brown the lamb shanks in olive oil over medium-high heat for about 4-5 minutes per side. Remove and set aside.
- Sauté onion and garlic in the same pot until softened (3-4 minutes), then add celery and carrots. Cook for an additional 5 minutes.
- Stir in tomato paste, then pour in red wine, scraping the bottom of the pot to release flavors. Simmer for 5 minutes.
- Return lamb shanks to the pot, add stock and thyme, and bring to a gentle simmer.
- Cover and cook on low heat for 2-3 hours until meat is fork-tender.
- Serve hot with garnished parsley.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 lamb shank (250g)
- Calories: 450
- Sugar: 6g
- Sodium: 840mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 100mg
Keywords: Use high-quality ingredients for the best flavor. Let the dish rest before serving to enhance juiciness. Pair with sides like creamy mashed potatoes or roasted vegetables.