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:
- Preheat the oven to 300 degrees F (150 degrees C).
- 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.
- 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.
- 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.
- Remove bay leaf and herb stems before serving shanks with vegetables and sauce.
