Ingredients
Scale
- 4 lamb shanks (about 1/2 pound each), trimmed of excess fat
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 carrot, chopped
- 2 celery stalks, chopped
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary leaves, chopped
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, drained
- 2 bay leaves
- 1 teaspoon dried thyme
Instructions
- Preheat oven to 350°F (175°C).
- Season lamb shanks generously with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown lamb shanks on all sides, about 4-5 minutes per batch. Transfer to a plate.
- Reduce heat to medium. Add onion, carrot, and celery; cook until softened, about 5 minutes. Add garlic and rosemary; cook for 1 minute until fragrant.
- Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until reduced by half, about 5 minutes.
- Add beef broth, diced tomatoes, bay leaves, and thyme. Return lamb shanks to the pot, nestling them into the liquid.
- Cover and transfer to the oven. Braise for 1 1/2 to 2 hours, until the meat is very tender and falling off the bone.
- Remove from oven. Discard bay leaves. Skim off any excess fat from the surface. Taste and adjust seasoning with salt and pepper. Serve hot.
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 520
- Sugar: 6g
- Fat: 28g
- Carbohydrates: 12g
- Protein: 48g