This recipe for lamb shanks in the oven is simply gorgeous because it's so comforting. The meat is slow-cooked in a generous amount of red wine. Preparation is easy too — it goes from the stovetop to the oven. This is best served with the pan juices poured over creamy mashed potatoes, sweet potatoes, pumpkin, risotto, or even soft polenta.
Ingredients
- olive oil: 0.5 cup
- lamb shanks: 4 piece (1 pound)
- all-purpose flour: 0.66667 cup
- stalks celery: 2 piece (chopped)
- carrots: 2 piece (chopped)
- onions, cut into chunks: 2 piece
- leek, halved and: 1 piece (cut into 1/2 inch pieces)
- garlic, unpeeled: 12 clove
- bay leaf: 1 piece
- whole black peppercorns: 1 tsp
- sprig thyme: 1 piece
- sprig rosemary: 1 piece
- chicken stock: 3 cups
- ½ cups red wine: 1 piece
- pinch sea salt: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 300 degrees F (150 degrees C).
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Heat olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear shanks in hot oil until well browned on all sides, then remove from the pan and set aside.
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Add celery, carrots, onion, leek, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with bay leaf, peppercorns, thyme, and rosemary. Pour in chicken stock and red wine, increase heat to high, and bring to a simmer. Season to taste with salt. Place the lamb shanks on top of the vegetables.
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Cover the roasting pan tightly with heavy aluminum foil and place into the preheated oven. Bake gently until meat is tender and falls off the bone, 2 1/2 to 3 hours.
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Remove bay leaf and herb stems before serving shanks with vegetables and sauce.
