These braised lamb shanks are cooked in a richly seasoned red wine and beef broth mixture, resulting in fall-off-the-bone tenderness and deep, savory flavor. A perfect family favorite!
Ingredients
2 tablespoons avocado oil or olive oil
4 lamb shanks
1 tablespoon salt (adjust to taste)
1 teaspoon ground black pepper (adjust to taste)
1 large onion, sliced into half rings
5 garlic cloves, whole and peeled
3 bay leaves
1 cup beef broth
1 cup dry red wine
½ cup tomato sauce
Instructions
Preheat an oven-safe pot or Dutch oven with oil over medium-high heat.
Season the lamb shanks with salt and pepper.
Add lamb shanks to the pot and sear on all sides until browned. Remove and set aside.
In the same pot, cook the onions until lightly browned.
Add garlic cloves, bay leaves, beef broth, red wine, and tomato sauce. Stir everything together.
Return the lamb shanks to the pot.
Cover the pot and bake in the oven at 350°F (175°C) for about 2 hours, or until the lamb is fork-tender.
Serve hot with mashed potatoes, rice, or roasted vegetables.
Slow-Roasted Lamb Shanks with Lemon and Herbs
Servings: 4
Oven Temperature: 320°F (160°C)
Cook Time: 3–3½ hours
Ingredients
4 lamb shanks
1 bottle of Greek or French salad dressing
3 lemons, quartered
1 onion, quartered
2 whole garlic bulbs, halved
2 sprigs fresh oregano
2 sprigs fresh rosemary
Salt and pepper to taste
Instructions
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