A delightful and tender dish featuring slow-cooked lamb shanks in a rich, flavorful sauce. Perfect for a hearty meal.
Preparation time
20min
Cooking time
3h
Ingredients
4 Servings
- 2 bay leaves
- 500 milliliters beef broth
- 1 teaspoon black pepper
- 400 grams canned tomatoes
- 3 carrots
- 2 celery stalks
- 4 garlic cloves
- 4 lamb shanks
- 2 tablespoons olive oil
- 2 onions
- 250 milliliters red wine
- 1 tablespoon rosemary
- 1 teaspoon salt
- 1 tablespoon thyme
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.
Step 3
Season the lamb shanks with salt and pepper, then brown them on all sides in the hot oil. Remove and set them aside.
Step 4
In the same pot, sauté the onions, garlic, carrots, and celery until they are softened, about 5-7 minutes.
Step 5
Add the red wine, canned tomatoes, beef broth, bay leaves, rosemary, and thyme. Stir well to combine.
Step 6
Return the lamb shanks to the pot, ensuring they are submerged in the liquid.
Step 7
Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
Step 8
Cook for 2.5 to 3 hours, or until the lamb shanks are tender and the meat is falling off the bone.
Step 9
Remove the pot from the oven and let it rest for a few minutes before serving.
Step 10
Serve the lamb shanks with the sauce spooned over the top, alongside your favorite side dishes.