Lamb Shanks Mediterranean
Indulge in the rich, aromatic flavors of Lamb Shanks Mediterranean, a melt-in-your-mouth comfort dish perfect for hearty meals and special gatherings. This recipe features succulent lamb shanks braised to perfection in a robust sauce of crushed tomatoes, dry red wine, and beef or chicken broth, infused with Mediterranean spices like oregano, thyme, and a hint of cinnamon for an unforgettable depth of flavor. Sautéed onions, garlic, carrots, and celery create a fragrant base, while the slow-cooking process ensures ultra-tender meat that falls off the bone. Serve this elegant dish with creamy mashed potatoes, fluffy rice, or crusty bread to soak up the luxurious sauce. With just 20 minutes of prep time and a low-and-slow oven-braising technique, this Lamb Shanks Mediterranean recipe transforms simple ingredients into a restaurant-worthy masterpiece. Perfect for impressing guests or creating a cozy family dinner!
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 1 large yellow onion
- 6 pieces garlic cloves
- 2 medium carrots
- 2 pieces celery stalks
- 28 ounces canned crushed tomatoes
- 2 cups beef or chicken broth
- 1 cup dry red wine
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoons ground cinnamon
- 2 pieces bay leaves
- 2 tablespoons fresh parsley
- 1.5 teaspoons salt
- 1 teaspoon black pepper
Instructions
Season the lamb shanks generously with salt and black pepper on all sides.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb shanks on all sides until golden brown, about 3-4 minutes per side. Remove the shanks and set them aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the chopped onion, garlic, carrots, and celery until softened, about 5-7 minutes.
Stir in the dried oregano, dried thyme, ground cinnamon, and bay leaves, and cook for another minute until fragrant.
Deglaze the pot by adding the red wine, scraping the bottom with a wooden spoon to release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the crushed tomatoes and broth to the pot, stirring to combine. Return the lamb shanks to the pot, ensuring they are mostly submerged in the sauce.
Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C).
Cook the lamb shanks in the oven for 2-2.5 hours, turning them halfway through, until the meat is tender and easily pulls away from the bone.
Once cooked, remove the pot from the oven and skim off any excess fat from the surface of the sauce. Taste and adjust seasoning with additional salt or pepper as needed.
Serve the lamb shanks hot, garnished with chopped fresh parsley, alongside rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 6834 mg | 297% | |
| Total Carbohydrate | 95.5 g | 35% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 48.9 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 563 mg | 43% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 5760 mg | 123% | |
*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.
