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heavenly lamb shanks

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Heavenly Lamb Shanks

This recipe for lamb shanks in the oven is simply gorgeous because it's so comforting. The meat is slow-cooked in a generous amount of red wine. Preparation is easy too — it goes from the stovetop to the oven. This is best served with the pan juices poured over creamy mashed potatoes, sweet potatoes, pumpkin, risotto, or even soft polenta.

Ingredients:

  • ½ cup olive oil
  • 4 (1 pound) lamb shanks
  • ⅔ 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 ½ cups red wine
  • 1 pinch sea salt to taste

Direction

  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. Heat olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear shanks in hot oil until well browned on all sides, then remove from the pan and set aside.
  3. Add celery, carrots, onion, leek, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with bay leaf, peppercorns, thyme, and rosemary. Pour in chicken stock and red wine, increase heat to high, and bring to a simmer. Season to taste with salt. Place the lamb shanks on top of the vegetables.
  4. Cover the roasting pan tightly with heavy aluminum foil and place into the preheated oven. Bake gently until meat is tender and falls off the bone, 2 1/2 to 3 hours.
  5. Remove bay leaf and herb stems before serving shanks with vegetables and sauce.

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