Slow-Cooked Lamb Shank

A succulent lamb shank, slow-cooked to perfection, with tender meat falling off the bone in a rich, aromatic sauce.

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Prep Time 20

Cook Time 3

Total Time 3 20

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

For the Lamb Shanks

4 pieces lamb shanks about 2 lbs total
2 tablespoons olive oil can be replaced with grapeseed or canola oil
1 teaspoon salt use less if watching sodium intake
1/2 teaspoon black pepper freshly ground preferred

For the Braising Liquid

2 cups beef broth or vegetable broth for a lighter option
1 cup red wine Merlot or Cabernet Sauvignon recommended
1 piece onion diced
3 cloves garlic minced
2 pieces carrots sliced

For Seasoning

1 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme chopped
1 piece bay leaf remove before serving

Method

Cooking Instructions

Preheat your oven to 325?F (163?C).
Season the lamb shanks generously with salt and pepper.
Sear the lamb shanks in a hot skillet with olive oil until browned on all sides, about 3-4 minutes per side.
Saut? onions, carrots, and garlic in the same skillet until softened, approximately 5 minutes.
Deglaze the skillet with red wine, scraping up any browned bits for added flavor. Let it simmer for about 2-3 minutes.
Combine the saut?ed vegetables, seared lamb shanks, beef broth, and herbs in a large roasting pan. Stir gently to mix everything together.
Cover the roasting pan tightly with foil and place it in the preheated oven. Cook for 2-3 hours until the lamb is fork-tender.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 12gProtein: 35gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

This delicious lamb shank recipe will warm your heart and impress your family!

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