Heavenly Lamb Shanks

This is simply gorgeous because it's so comforting! The lamb shanks are slow cooked in a generous amount of red wine. Preparation is easy, too, it goes from stovetop to oven. This is best served with the pan juices poured over a creamy mashed potatoes, sweet potatoes, pumpkin, risotto, or even soft polenta.

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

Ingredients

• ⅔ cup all-purpose flour
• ½ cup olive oil
• 3 cups chicken stock
• 1 bay leaf
• 2 stalks celery, chopped
• 1 teaspoon whole black peppercorns
• 1 ½ cups red wine
• 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

Recipe Instructions

Step 1

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

Step 2

Heat the 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 the shanks in hot oil until well browned on all sides, then remove from pan and set aside.

Step 3

Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer. Season to taste with sea salt, and 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 the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.