Ingredients
Scale
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, cut into thick chunks
- 2 celery stalks, chopped
- 10 pearl onions, peeled
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef stock
Instructions
- Preheat the oven to 325°F (165°C).
- Season lamb shanks with salt, pepper, and smoked paprika.
- Heat olive oil and butter in a large Dutch oven over medium-high heat. Sear lamb shanks on all sides until browned, about 4-5 minutes per side. Remove and set aside.
- In the same pot, add onion, garlic, carrots, celery, and pearl onions. Sauté until softened, about 5 minutes.
- Stir in tomato paste and cook for 1 minute.
- Pour in red wine, scraping up any browned bits from the bottom. Bring to a simmer and let reduce slightly, about 3 minutes.
- Add beef stock and return lamb shanks to the pot, nestling them into the liquid.
- Cover and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is fork-tender and falling off the bone.
- Remove from oven and let rest for 10 minutes before serving. Spoon the rich jus over the lamb.
Notes
For an even richer flavor, marinate the lamb shanks in red wine and rosemary overnight before cooking. The leftovers are delicious shredded over polenta.
- Prep Time: 20 mins
- Cook Time: 3 hrs
- Method: Main Course
- Cuisine: French
Nutrition
- Calories: 680
- Sugar: 8
- Fat: 34
- Carbohydrates: 18
- Protein: 52