A succulent and flavorful dish featuring lamb shanks braised in a rich and aromatic sauce. Perfect for a hearty dinner.
Preparation time
20min
Cooking time
3h
Ingredients
4 Servings
- 2 bay leaves
- 500 ml beef broth
- 1 tsp black pepper
- 2 carrot
- 2 celery stalks
- 2 tbsp flour
- 4 cloves garlic
- 4 lamb shanks
- 2 tbsp olive oil
- 1 onion
- 250 ml red wine
- 2 sprigs rosemary
- 1 tsp salt
- 2 sprigs thyme
- 2 tbsp tomato paste
Directions
Step 1
Preheat your oven to 160°C (320°F).
Step 2
Heat the olive oil in a large ovenproof pot over medium-high heat. Season the lamb shanks with salt and pepper, then brown them in the pot on all sides. Remove the shanks and set aside.
Step 3
In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Step 4
Add the minced garlic and tomato paste, stirring to combine. Cook for another 2 minutes.
Step 5
Sprinkle the flour over the vegetable mixture and stir well to coat.
Step 6
Pour in the red wine, beef broth, and add the rosemary, thyme, and bay leaves. Stir to combine.
Step 7
Return the lamb shanks to the pot, ensuring they are submerged in the liquid.
Step 8
Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Step 9
Remove the pot from the oven and discard the rosemary, thyme, and bay leaves. Serve the lamb shanks with the sauce over mashed potatoes or polenta.