Sun Dried Tomato Lamb Shanks
Succulent and irresistibly flavorful, Sun-Dried Tomato Lamb Shanks are a show-stopping dish perfect for a special dinner or a cozy night in. This slow-braised recipe infuses tender lamb shanks with the rich, tangy essence of sun-dried tomatoes, perfectly complemented by aromatic rosemary, thyme, and a splash of dry red wine. As the lamb cooks low and slow in a savory tomato-based sauce, its flavors deepen, creating a melt-in-your-mouth texture that's unforgettable. Paired with the sweetness of sautéed carrots and the savoriness of garlic and onions, this dish strikes a perfect balance of hearty and elegant. Serve these fall-off-the-bone lamb shanks with creamy mashed potatoes, fluffy rice, or crusty bread to soak up every drop of that luxurious sauce. Ideal for a crowd-pleasing dinner or a comforting solo indulgence, this recipe is a must-try for lovers of bold, Mediterranean-inspired flavors.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, diced
- 4 cloves garlic cloves, minced
- 1 cup sun-dried tomatoes, roughly chopped
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 3 cups beef or chicken stock
- 2 sprigs rosemary sprigs
- 3 sprigs thyme sprigs
- 2 leaves bay leaves
Instructions
Season the lamb shanks with 1 teaspoon of salt and black pepper on all sides.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat.
Sear the lamb shanks on all sides until brown. Remove the lamb shanks and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil.
Sauté the onions and carrots until softened and golden, about 5-7 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the sun-dried tomatoes and tomato paste, letting it cook for 2-3 minutes.
Pour in the red wine, scraping up any browned bits from the bottom of the pot.
Let the wine simmer for 5 minutes to reduce slightly.
Add the beef or chicken stock, rosemary, thyme, and bay leaves. Stir well to combine.
Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
Bring the mixture to a gentle simmer, then cover the pot with a lid.
Reduce the heat to low and let the lamb braise for 2 to 2.5 hours, turning the shanks every 30 minutes.
The lamb is done when it is tender and falling off the bone. Discard the rosemary, thyme, and bay leaves.
Serve the lamb shanks with the rich sun-dried tomato sauce spooned over the top. Enjoy with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1981 mg | 86% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 15.2 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1644 mg | 35% | |
*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.
