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Fall-Off-The-Bone Mediterranean Lamb Shanks in a Rich Herb and Red Wine Gravy

Lamb shanks braised slowly in a rich tomato and red wine sauce with herbs, until tender and falling off the bone.

  • Yield: 4 1x

Ingredients

Scale
  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 5 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (14 oz) crushed tomatoes
  • 2 cups beef broth
  • 1 cup dry red wine
  • 2 sprigs fresh rosemary

Instructions

  1. Season lamb shanks with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides, about 8 minutes total. Remove and set aside.
  3. Add onion, carrots, and celery and cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
  4. Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, beef broth, and red wine. Add rosemary sprigs.
  5. Return lamb shanks to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, until the meat is falling off the bone.
  6. Remove lamb shanks and keep warm. If desired, skim fat from the gravy and simmer uncovered to thicken. Serve lamb shanks with the gravy spooned over.
  • Author: Chef Stella
  • Method: Main Course
  • Cuisine: Mediterranean