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Heavenly Lamb Shanks
Heavenly Lamb Shanks
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Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Slow-cooked lamb shanks with vegetables and wine for a comforting, easy meal.
Ingredients:
  • 4 (1 pound) lamb shanks
  • 0.66666668653488 cup all-purpose flour
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 onions, cut into chunks
  • 1 leek, halved and cut into 1/2-inch pieces
  • 12 cloves garlic, unpeeled
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 1 sprig thyme
  • 1 sprig rosemary
  • 3 cups chicken stock
  • 1.5 cups red wine
  • 1 pinch sea salt to taste
Instructions:
  • Preheat the oven to 300°F (150°C) to get it nice and toasty for your dish.
  • Heat olive oil in a heavy roasting pan over medium-high heat. Coat shanks with flour, shaking off excess. Sear shanks until well browned on all sides. Remove from the pan and set aside.
  • Combine celery, carrots, onion, leek, and garlic in the roasting pan, cooking until softened and lightly browned, stirring occasionally for about 5 minutes. Add bay leaf, peppercorns, thyme, and rosemary for flavor. Pour in chicken stock and red wine, then raise the heat to high and bring to a simmer. Season with salt to taste. Finally, nestle the lamb shanks gently over the vegetables.
  • Seal the roasting pan snugly with a sheet of heavy aluminum foil and let it bake in the preheated oven until the meat is tender and easily falls off the bone, which should take about 2 1/2 to 3 hours.
  • Before serving the shanks with vegetables and sauce, elegantly remove the bay leaf and herb stems.

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