Braised Lamb Shanks
photo by I'mPat
- Ready In:
- 2hrs 30mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 1 1⁄2 tablespoons vegetable oil
- 3 carrots, thinly sliced
- 2 onions, thinly sliced
- 2 celery ribs, thinly sliced
- 4 garlic, minced
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 2 bay leaves
- 1 teaspoon salt
- 6 lamb shanks
- 2 cups dry red wine
- 2 cups chicken broth
- 1⁄4 cup balsamic vinegar
- 2 tablespoons flour
- 2 tablespoons tomato paste
- ground black pepper
- 2 tablespoons parsley, chopped
- 2 tablespoons orange zest, grated (or lemon)
directions
- Preheat oven to 325.
- In a large dutch oven, heat oil over medium high heat. Saute carrots, onions and celery until softened. Add garlic, rosemary, thyme, bay leaves and salt; saute for 30 seconds.
- Place lamb on top of vegetables. In a bowl, combine wine, broth, vinegar, flour, tomato paste and pepper to taste. Pour over lamb and bring to a boil.
- Cover and bake for 2-1/2 hours or until lamb is fork tender. Skim fat from sauce and sprinkle with parsle and orange zest.
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Reviews
-
I scaled this back for 3 but ended up cooking 4 shanks (each weighing 400 to 500 grams each). The only changes I made was 1 out of habit I browned off the shanks first and then started on the veg and used fresh rosemary and thyme and dried bay leaf and added about another 1/2 cup of water, after cooking for 2 hours at 150C for 2 hours I added another half cup of water and cooked a further 45 minutes - fall of the bone lamb. I gave the gravy a light blitz with the stab blender and served with mashed potato and steamed asparagus. Thank you Abby Girl, made for New Kid on the Block.