Ingredients:
4 lamb shanks
2 tablespoons olive oil
Salt and freshly ground black pepper
1 large yellow onion, diced
3 garlic cloves, minced
2 large carrots, chopped
2 celery ribs, chopped
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 ½ cups dry red wine
2 ½ cups beef stock
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
2 sprigs fresh rosemary
Instructions:
1. Preheat the Oven:
Set your oven to 160°C (325°F).
2. Sear the Lamb Shanks:
Pat lamb shanks dry. Season generously with salt and pepper.
In a large Dutch oven or heavy ovenproof pot, heat olive oil over medium-high heat.
Brown lamb shanks on all sides (about 4–5 minutes per side), then remove and set aside.
3. Sauté the Vegetables:
In the same pot, reduce heat to medium.
Add onions, carrots, and celery. Sauté until softened (about 5–7 minutes).
Stir in garlic, cook for 1 more minute until fragrant.
4. Build the Gravy:
Stir in tomato paste and flour. Cook for 1–2 minutes, stirring constantly.
Slowly pour in the red wine, scraping up browned bits from the bottom.
Let it simmer for 5 minutes to reduce slightly.
5. Add Stock & Herbs:
Pour in beef stock and add Worcestershire sauce, oregano, rosemary, and thyme.
Return lamb shanks to the pot, making sure they’re mostly submerged in liquid.
6. Slow Cook:
Cover with lid and transfer to the preheated oven.
Bake for 2.5 to 3 hours, until meat is fork-tender and falling off the bone.
7. Final Touch:
Remove lamb shanks and tent with foil.
Simmer the sauce on the stove to thicken slightly if needed.
Strain for a smooth gravy or leave rustic with vegetables.
Leave a Comment