Prepare to indulge in these mouthwatering Baked Lamb Shanks, a dish that promises to bring warmth and satisfaction to your family dinner table. This slow-cooked masterpiece delivers tender, flavorful meat that’s simply falling off the bone. Paired with a rich and savory sauce, this recipe will quickly become a favorite.
Ingredients:
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup red wine (choose a good quality one for a richer flavor)
- 2 cups beef broth (homemade or store-bought)
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and freshly ground black pepper, to taste
Instructions:
1. Preheat the Oven:
Begin by preheating your oven to **350°F (175°C)**. This will ensure the oven is ready when the lamb shanks are prepared for baking.
2. Brown the Lamb Shanks:
Heat the olive oil in a large, ovenproof pot or Dutch oven over medium-high heat. Pat the lamb shanks dry with a paper towel and season generously with salt and pepper. Place the lamb shanks in the hot oil, browning them on all sides to develop a deep, caramelized crust. This should take about 5-7 minutes per side. Once browned, remove the lamb shanks from the pot and set aside on a plate.
3. Sauté the Vegetables:
In the same pot, add the chopped onion, minced garlic, carrots, and celery. Stir and sauté the vegetables for about 5 minutes or until softened and fragrant. They should start to pick up the flavors and any browned bits left in the pot from the lamb.
4. Deglaze with Red Wine:
Carefully pour in the red wine and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot (this adds incredible flavor to the sauce). Allow the wine to simmer for 2-3 minutes, reducing slightly.
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