Braised Lamb Shanks – a delicious recipe with olive oil, Salt, lamb shanks, stalks celery, carrots, onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350 degrees F.
2
Heat oil in a medium Dutch oven over high heat until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on all 5 sides (probably about 15-20 minutes). Remove shanks to a plate. Add the celery, carrots, and onions and cook until nicely caramelized. Add the tomato paste, cook down for a few minutes. Add the red wine and reduce by half. Add the chicken stock, the pulp from the roasted garlic, the thyme, bay leaves and rosemary and return the shanks; make sure they are well covered, add water if necessary. Bring to a boil on the stove, and then cover and bake in the oven for 2 hours or until tender. Remove shanks, strain sauce into a medium saucepan and reduce down to a thick sauce.
837
kcal
Calories
42
g
Fat
11
g
Carbs
101
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, Salt and freshly ground black pepper, 4 lamb shanks, 2 stalks celery coarsely; chopped, and more.
Yes, Braised Lamb Shanks falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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