Braised Lamb Shanks with Garlic and Herbs 🍖🌿✨
Ingredients:
• 4 lamb shanks
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 tablespoon tomato paste
• 1/2 cup red wine (optional)
• 2 cups beef or chicken broth
• 1 cup canned crushed tomatoes
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• Salt and black pepper to taste
• 1 pound baby potatoes, halved
Directions:
1️⃣ Preheat your oven to 325°F (160°C). Season the lamb shanks with salt and black pepper.
2️⃣ Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb shanks until browned on all sides, about 8-10 minutes. Remove and set aside.
3️⃣ In the same pot, sauté onion, garlic, carrots, and celery for 5-7 minutes until softened. Stir in tomato paste and cook for 1 minute.
4️⃣ Deglaze the pot with red wine (if using) and let it reduce by half. Add broth, crushed tomatoes, thyme, rosemary, and bay leaves. Return the lamb shanks to the pot and ensure they are submerged in the liquid.
5️⃣ Cover the pot with a lid and transfer to the oven. Braise for 2 1/2 to 3 hours, turning the shanks halfway through, until the meat is tender and falls off the bone.
6️⃣ About 30 minutes before the lamb is finished, boil the baby potatoes until tender. Drain and set aside.
7️⃣ Serve the lamb shanks with the braising liquid spooned over the top, paired with the baby potatoes. Garnish with fresh thyme if desired.
Nutrition Facts (per serving):
Calories 520
Fat 24g
Carbs 22g
Protein 48g
Prep time: 20 mins | Cooking time: 3 hours | Servings: 4 | Kcal: 520