Lamb Shanks Supreme
Indulge in the rich, melt-in-your-mouth flavors of Lamb Shanks Supreme, a show-stopping dish perfect for cozy dinner parties or an elegant family meal. This recipe combines tender, slow-braised lamb shanks with a savory medley of aromatic vegetables, herbs like rosemary and thyme, and a luscious tomato-and-red-wine sauce. Perfectly seared lamb shanks are cooked low and slow in the oven, absorbing the flavors of garlic, carrots, celery, and a touch of zesty lemon garnish for a vibrant finish. With just 20 minutes of prep and a slow cooking process that rewards you with fall-off-the-bone tenderness, this one-pot masterpiece is as comforting as it is gourmet. Serve with mashed potatoes, crusty bread, or buttery polenta to soak up every delicious drop. Perfect for gatherings or date nights, this recipe elevates lamb to new heights of savory satisfaction.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 0.25 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 large (chopped) onion
- 2 large (peeled and chopped) carrot
- 2 chopped celery stalks
- 4 cloves (minced) garlic
- 2 tablespoons tomato paste
- 1.5 cups dry red wine
- 2 cups beef stock
- 1 14-ounce can canned diced tomatoes
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 piece bay leaf
- 2 tablespoons (chopped, for garnish) parsley
- 1 teaspoon (optional, for garnish) lemon zest
Instructions
Preheat your oven to 325°F (165°C).
In a shallow dish, mix the flour with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Dredge each lamb shank in the flour mixture, shaking off excess.
In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Sear the lamb shanks on all sides until golden brown, about 4-5 minutes per side. Remove and set aside.
In the same pot, reduce heat to medium. Add the onions, carrots, and celery. Cook for 5-6 minutes until softened.
Stir in the garlic and tomato paste. Cook for another 1-2 minutes until fragrant.
Deglaze the pot by pouring in the red wine, scraping up any browned bits with a wooden spoon.
Add the beef stock, diced tomatoes, rosemary, thyme, bay leaf, and the remaining salt and pepper. Stir to combine.
Return the lamb shanks to the pot, ensuring they are submerged in the liquid. Bring the mixture to a simmer.
Cover the pot and transfer it to the oven. Braise for 2.5 to 3 hours, turning the lamb shanks halfway through, until the meat is tender and falling off the bone.
Remove the pot from the oven. Discard the rosemary, thyme, and bay leaf. Adjust seasoning with additional salt and pepper if needed.
Serve each lamb shank with the rich sauce ladled over the top. Garnish with chopped parsley and lemon zest, if desired.
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1690 mg | 73% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 11.2 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1161 mg | 25% | |
*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.
