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Baked Lamb Shanks
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Preheat oven to 350°F (175°C).
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Heat olive oil in a large ovenproof pot over medium-high heat.
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Season lamb shanks with salt and pepper, then brown them on all sides in the pot. Remove and set aside.
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Add onion, garlic, carrots, and celery to the pot. Sauté until vegetables are softened, about 5 minutes.
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Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
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Stir in beef broth, diced tomatoes, tomato paste, rosemary, and thyme. Return the lamb shanks to the pot.
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Bring the mixture to a simmer, then cover the pot and transfer it to the oven.
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Bake for 2 to 2.5 hours, or until the lamb is tender and falling off the bone.
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Remove the lamb shanks from the pot and keep warm.
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Skim off any excess fat from the surface of the sauce and simmer to reduce if necessary.
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Serve the lamb shanks with the sauce spooned over the top.
Prep Time: 20 minutes
Cooking Time: 2 hours 30 minutes
Cooking Time: 2 hours 30 minutes
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