Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Fall-Off-the-Bone Lamb Shanks in Red Wine Gravy with Golden Roast Pumpkin

Fall-Off-the-Bone Lamb Shanks in Red Wine Gravy with Golden Roast Pumpkin

Tender lamb shanks slow-cooked in a rich red wine gravy, paired with caramelized roast pumpkin for a comforting fall meal.

  • Total Time: 2 hours 45 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 lamb shanks
  • 1 cup red wine
  • 2 cups beef stock
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 500g pumpkin, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Season the lamb shanks with salt, pepper, and rosemary.
  3. Heat olive oil in a large oven-proof pot over medium heat and brown the lamb shanks on all sides for about 5 minutes.
  4. Add the chopped onion and garlic to the pot and sauté for 2-3 minutes until softened.
  5. Pour in the red wine and beef stock, bringing it to a simmer.
  6. Cover the pot and transfer to the oven. Cook for 2 hours.
  7. Add the cubed pumpkin to the pot, stir gently, and cook uncovered for an additional 30 minutes until the pumpkin is golden and tender.
  8. Remove from the oven and let rest for 10 minutes before serving.

Notes

For best results, use a full-bodied red wine like Cabernet Sauvignon. This dish pairs well with crusty bread to soak up the gravy.

  • Author: Chef Sally
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Method: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 520
  • Sugar: 6g
  • Fat: 28g
  • Carbohydrates: 18g
  • Protein: 42g