Lamb Shanks with Mushroom Bolognese
Indulge in the comforting, rich flavors of Lamb Shanks with Mushroom Bolognese, a hearty dish that combines tender, fall-off-the-bone lamb with a deeply savory sauce. Slow-braised in a velvety combination of cremini mushrooms, red wine, crushed tomatoes, and aromatic herbs, this recipe delivers a luxurious twist on classic bolognese. Perfectly caramelized lamb shanks are nestled into a pot of earthy, mushroom-infused goodness and slowly cooked to perfection, making this dish ideal for special occasions or cozy dinners. Garnished with fresh parsley and a sprinkle of Parmesan cheese, this one-pot masterpiece is a celebration of bold flavors and rustic elegance. Serve it with creamy polenta, mashed potatoes, or crusty bread to soak up every last drop of the luscious sauce.
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Recipe Information
Ingredients
- 4 pieces Lamb shanks
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 2 teaspoons Black pepper
- 1 medium Yellow onion, finely diced
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 4 cloves Garlic cloves, minced
- 14 ounces Cremini mushrooms, finely chopped
- 2 tablespoons Tomato paste
- 28 ounces Canned crushed tomatoes
- 1 cup Red wine
- 3 cups Beef or lamb stock
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 0.5 cup Parmesan cheese, grated (optional, for serving)
Instructions
Preheat your oven to 325°F (160°C).
Season the lamb shanks generously with salt and black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shanks on all sides until browned, about 4 minutes per side. Remove the shanks and set them aside.
In the same pot, add 1 tablespoon of olive oil. Lower the heat to medium and sauté the onion, carrot, and celery for 5-6 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the chopped cremini mushrooms and cook for 7-8 minutes until they release their moisture and begin to brown.
Add the tomato paste and stir it into the vegetables, cooking for 2 minutes to caramelize the paste slightly.
Pour in the red wine, scraping up any browned bits from the bottom of the pot, and let it simmer for 3 minutes to reduce slightly.
Add the crushed tomatoes, beef or lamb stock, dried oregano, and dried thyme. Stir to combine.
Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the sauce. Bring the mixture to a gentle simmer.
Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, turning the lamb shanks halfway through, until the meat is tender and falling off the bone.
Once cooked, carefully remove the lamb shanks and set them aside. If necessary, skim excess fat from the surface of the sauce.
Taste the sauce and adjust seasoning with additional salt and black pepper if needed.
To serve, place a lamb shank on each plate and spoon the mushroom bolognese sauce generously on top. Garnish with fresh parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1761 mg | 77% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 13.4 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 317 mg | 24% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1612 mg | 34% | |
*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.
