Heavenly Lamb Shanks

Lamb shanks slow-cooked in the oven. This is simply gorgeous recipe because it's so comforting. Preparation is easy, it goes from stovetop to oven.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 824 Calories

Ingredients

• 3 cups chicken stock
• 1 bay leaf
• 2 stalks celery, chopped
• 1 teaspoon whole black peppercorns
• 2 carrots, chopped
• 1 pinch sea salt to taste
• 1 sprig rosemary
• 4 (1 pound) lamb shanks
• 1 leek, halved and cut into 1/2-inch pieces
• 2 onions, cut into chunks
• 12 cloves garlic, unpeeled
• 1 sprig thyme
• 0.66666668653488 cup all-purpose flour
• 0.5 cup olive oil
• 1.5 cups red wine

Recipe Instructions

Step 1

Preheat the oven to 300 degrees F (150 degrees C).

Step 2

Heat olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear shanks in hot oil until well browned on all sides, then remove from the pan and set aside.

Step 3

Add celery, carrots, onion, leek, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with bay leaf, peppercorns, thyme, and rosemary. Pour in chicken stock and red wine, increase heat to high, and bring to a simmer. Season to taste with salt. Place the lamb shanks on top of the vegetables.

Step 4

Cover the roasting pan tightly with heavy aluminum foil and place into the preheated oven. Bake gently until meat is tender and falls off of the bone, 2 1/2 to 3 hours.

Step 5

Remove bay leaf and herb stems before serving shanks with vegetables and sauce.