Heavenly Lamb Shanks

Name: Heavenly Lamb Shanks
Prep time: 20 min
Cook time: 180 min
Yield: 4
Ingredients: 1/2 cup olive oil; 4 (1 pound) lamb shanks; 2/3 cup all-purpose flour; 1 leek, halved and cut into 1/2-inch pieces; 2 stalks celery, chopped; 2 carrots, chopped; 2 onions, cut into chunks; 12 cloves garlic, unpeeled; 1 bay leaf; 1 teaspoon whole black peppercorns; 1 sprig thyme; 1 sprig rosemary; 1 1/2 cups red wine; 3 cups chicken stock; 1 pinch Sea salt to taste

⏱️ Ready in 3h 20m 🥄 Prep 20 min 🔥 Cook 3h 👥 4 servings 👁️ 7 views

This is simply gorgeous because it's so comforting! The lamb shanks are slow cooked in a generous amount of red wine. Preparation is easy, too, it goes from stovetop to oven. This is best served with the pan juices poured over a creamy mashed potatoes, sweet potatoes, pumpkin, risotto, or even soft polenta.

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🔗 Recipe adapted from AllRecipes

#Dinner

📊 At a Glance

Prep 20 min

Cook 3h

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 824

% Daily Value*

Total Fat 41.3g 53%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 793mg 34%

Total Carbohydrate 34.8g 13%

Dietary Fiber 3.7g 13%

Total Sugars 6.4g

Protein 60.8g 122%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 300 degrees F (150 degrees C).

Heat the 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 the shanks in hot oil until well browned on all sides, then remove from pan and set aside.

Add the leek, celery, carrot, onion, and garlic to the roasting pan.

Cook until softened and lightly browned, stirring constantly; about 5 minutes.

Season with the bay leaf, peppercorns, thyme and rosemary sprigs.

Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer.

Season to taste with sea salt, and place the lamb shanks on top of the vegetables.

Cover the roasting pan tightly with heavy aluminum foil, and place into the preheated oven.

Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours.