Braised Lamb Shanks Recipe

• servings: 4 servings
• active time: 15 minutes
• total time: 3 hours 15 minutes

Ingredients

4 lamb shanks

2 tablespoons olive oil

1 peeled and medium diced yellow onion

2 peeled and medium diced carrots

2 medium diced ribs of celery

1 peeled and medium diced turnip

1 peeled and medium diced parsnip

4-5 garlic cloves

12-15 fresh thyme sprigs

2 fresh rosemary sprigs

1 small bunch of parsley

2 cups of red wine

3 tablespoons tomato paste

48 ounces beef stock

Sea salt and fresh cracked pepper

Directions

Preheat the oven to 350°.

Lamb: Season the lamb on all sides with salt and pepper.

Add the olive oil to a large pot, rondeau, or Dutch oven over medium-high heat and sear the lamb until golden brown on all 5 sides, which takes about 3-4 minutes per side. Once brown remove them from the pot and set aside.

Next, add the onions, carrots, celery, turnip, parsnip, and garlic into the pot and brown well, which takes about 10 minutes while stirring occasionally.

Deglaze with the red wine and cook until the amount of liquid is reduced by one half.

Add in the tomato paste and stir until combined and cook for a further 1 to 2 minutes.

Add in the stock followed up by adding in the parsley, thyme, rosemary, salt, and pepper, and mix until combined.

Next, add back in the lamb shanks, place a lid over the pot and cook in the oven at 350° for 2 to 2 1/2 hours.

Remove the lamb from the pot and strain the vegetables. Cook the remaining liquid over high heat for 4 to 5 minutes or until it thickens up a touch more.

Serve the lamb shanks with optional risotto and pour some of the sauce over the top.

Nutrition

• Calories: 511 kcal
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Cholesterol: 127 mg
• Sodium: 983 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 5 g
• Total Sugars: 10 g
• Protein: 48 g