Slow-Cooked Red Wine Lamb Shanks
2017-01-07 10:33:31
Serves 4
Prep Time
30 min
Cook Time
3 hr 15 min
Total Time
3 hr 45 min
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 garlic cloves, minced
- 2 cups red wine
- 28 oz. can crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 5 sprigs fresh thyme
- 2 dried bay leaves
Instructions
- Preheat the oven to 350 degrees. Pat the lamb shanks dry and sprinkle with 1 teaspoon of salt and 1/4 teaspoon of pepper. Heat olive oil in a large oven-safe pot (or dutch oven) over high heat. Add the lamb shanks and brown on all sides, 10 minutes. Remove from the pot.
- Turn the heat to medium and add in the onion, carrot and celery and sauté until tender, 10 minutes. Add the garlic and cook for another 3 minutes.
- Add the red wine and turn up the heat to medium high. Bring it to a simmer and cook, 7 minutes.
- Return the lamb shanks to the pot, along with the crushed tomatoes, tomato paste, chicken stock, thyme, bay leaves and 1/2 teaspoon salt.
- Bring back to simmer, cover and transfer to the oven for 2 hours. Turn the lamb shanks, cover and return to oven for another 30 minutes (2 1/2 hours total).
- Remove pot from oven and use a fork to pick out thyme sprigs and bay leaves. If you wish to thicken the sauce more, remove lamb shanks from pot and place on plate. Bring sauce back to a boil and reduce to a simmer until thickened, 15 minutes.
- Serve lamb shanks with a heaping ladle of sauce!
Notes
- These are especially awesome served over mashed potatoes with a ladle of extra sauce!
Adapted from Recipe Tin Eats
Adapted from Recipe Tin Eats
SALT & PREPPY https://www.saltandpreppy.com/
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