Minted Lamb Shanks
Indulge in the hearty, aromatic flavors of Minted Lamb Shanks, a comforting slow-cooked masterpiece perfect for cozy dinners or special gatherings. This recipe combines tender, fall-off-the-bone lamb shanks with a rich, flavorful sauce infused with fresh mint, dried mint, and earthy herbs like rosemary and bay leaves. Braised in a symphony of dry red wine, beef stock, and a medley of caramelized vegetables, the lamb shanks absorb every ounce of savory goodness during their slow roast in the oven. The unique addition of mint gives this dish a bright and refreshing twist, balancing the depth of the sauce beautifully. Serve these show-stopping lamb shanks with creamy mashed potatoes, buttery rice, or rustic crusty bread to soak up every last drop of the luscious sauce. Perfectly tender and bursting with flavor, this dish is a must-try for lamb lovers seeking a refined yet comforting meal.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 tablespoons olive oil
- 1 large onion
- 2 medium carrots
- 2 pieces celery stalks
- 4 pieces garlic cloves
- 4 cups beef stock
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 0.5 cup fresh mint leaves
- 1 teaspoon dried mint
- 2 pieces rosemary sprigs
- 2 pieces bay leaves
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 325°F (160°C).
Pat the lamb shanks dry using paper towels and season them evenly with salt and black pepper.
Dredge the lamb shanks lightly in flour, shaking off any excess.
Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Brown the lamb shanks on all sides, working in batches if necessary. Remove the lamb shanks and set them aside.
Dice the onion, carrots, and celery into small pieces. Mince the garlic as well.
In the same pot, add the onions, carrots, celery, and garlic. Sauté for 5-7 minutes, or until softened and slightly caramelized.
Stir in the tomato paste and dried mint. Cook for another 2 minutes to release the flavors.
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the beef stock, fresh mint leaves, rosemary sprigs, and bay leaves. Stir to combine.
Return the lamb shanks to the pot, ensuring they're mostly submerged in the liquid.
Bring the pot to a gentle simmer, then cover with a lid and transfer to the preheated oven.
Cook for 2.5 to 3 hours, turning the shanks halfway through, until the lamb is tender and falling off the bone.
Carefully remove the pot from the oven. Discard the rosemary sprigs and bay leaves.
Adjust the seasoning with additional salt and pepper, if needed.
Serve the minted lamb shanks hot, spooning the sauce over the top. Pair with mashed potatoes, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 6540 mg | 284% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 29.1 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 4614 mg | 98% | |
*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.
