Wine-Braised Lamb Shanks with Herbes de Provence Recipe

Name: Wine-Braised Lamb Shanks with Herbes de Provence
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil, divided; 2 large leeks (white and pale green parts only), chopped (about 2 1/2 cups); 6 large whole garlic cloves; 6 large lamb shanks (12 to 14 ounces each); All purpose flour; 2 2/3 cups dry red wine; 1 cup canned crushed tomatoes with added puree; 1/4 ounce dried porcini mushrooms; 1 1/2 tablespoons dried herbes de Provence; 1 1/4 pounds slender carrots, peeled, cut diagonally into 1/2-inch-long pieces; 1/2 cup chopped fresh parsley

Servings: persons

5 tablespoons olive oil, divided
2 large leeks (white and pale green parts only), chopped (about 2 1/2 cups)
6 large whole garlic cloves
6 large lamb shanks (12 to 14 ounces each)
All purpose flour
2 2/3 cups dry red wine
1 cup canned crushed tomatoes with added puree
1/4 ounce dried porcini mushrooms
1 1/2 tablespoons dried herbes de Provence
1 1/4 pounds slender carrots, peeled, cut diagonally into 1/2-inch-long pieces
1/2 cup chopped fresh parsley

1
Heat 1 tablespoon oil in heavy wide pot over medium heat.
2
Add leeks and garlic; saute until leeks soften, about 5 minutes.
3
Transfer leek mixture to small bowl.
4
Sprinkle lamb shanks with salt and pepper; dust with flour to coat.
5
Heat remaining 4 tablespoons oil in same pot over medium-high heat.
6
Add lamb and cook until brown, turning occasionally, about 12 minutes.
7
Add leek mixture, wine, tomatoes with puree, mushrooms, herbes de Provence, and carrots.
8
Stir to coat lamb with vegetable mixture.
9
Reduce heat to medium-low, cover, and simmer until lamb is very tender, turning twice, about 1 hour 30 minutes.
10
Uncover and continue to simmer until sauce reduces slightly, about 10 minutes longer.
11
Spoon off fat from pan juices.
12
Season lamb to taste with salt and pepper.
13
(Can be made 1 day ahead.
14
Cool slightly.
15
Chill uncovered until cold, then cover and keep refrigerated.
16
Rewarm, covered, over low heat before serving.)
17
Sprinkle with parsley and serve.

910

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 tablespoons olive oil, divided, 2 large leeks (white and pale green parts only), chopped (about 2 1/2 cups), 6 large whole garlic cloves, 6 large lamb shanks (12 to 14 ounces each), and more.

Yes, Wine-Braised Lamb Shanks with Herbes de Provence 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.

Wine-Braised Lamb Shanks with Herbes de Provence

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