Italian Lamb Shanks Zwt Ii
Indulge in the rustic flavors of Italy with these tender Italian Lamb Shanks, a slow-braised masterpiece perfect for cozy dinners or special occasions. This dish combines fall-off-the-bone lamb with a savory sauce made from crushed tomatoes, dry red wine, and aromatic herbs like rosemary and thyme, all simmered to perfection in a Dutch oven. Classic aromatics—onion, carrots, celery, and garlic—add depth and complexity, while the long braising time ensures a rich, melt-in-your-mouth texture. Serve these lamb shanks alongside creamy mashed potatoes, polenta, or crusty bread to soak up the robust, hearty sauce. With its comforting, slow-cooked approach and bold Mediterranean flavors, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 2 medium, diced carrots
- 2 stalks, diced celery
- 4 minced garlic cloves
- 1 cup dry red wine
- 28 ounces canned crushed tomatoes
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 whole bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) parsley
Instructions
Preheat your oven to 350°F (175°C).
Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven over medium-high heat.
Season the lamb shanks with salt and pepper, then sear each shank in the hot oil until browned on all sides. Remove them from the pot and set aside.
Add the chopped onion, carrots, and celery to the Dutch oven. Cook for 5–7 minutes until the vegetables are softened and golden.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the red wine, scraping the bottom of the pot to deglaze and dissolve any browned bits. Simmer for 2–3 minutes to reduce slightly.
Stir in the crushed tomatoes, beef broth, tomato paste, rosemary, thyme, and bay leaves. Mix until well combined.
Return the lamb shanks to the pot, nestling them into the sauce. Ensure they are mostly submerged.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, turning the shanks occasionally, until the lamb is tender and falling off the bone.
Remove the pot from the oven. Skim off any excess fat from the surface of the sauce.
Remove the rosemary, thyme, and bay leaves from the pot. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the lamb shanks hot, garnished with fresh parsley (if desired). Pair with mashed potatoes, polenta, or a crusty loaf of bread to soak up the rich sauce.
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.8 g | 113% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 5694 mg | 248% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 54.9 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 6088 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
