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Braised Lamb Shanks

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A hearty dish of tender lamb shanks braised in a rich, aromatic sauce, perfect for special occasions or cozy family dinners.

Ingredients

Scale
  • 2 tablespoons extra-virgin olive oil, divided
  • 4–6 lamb shanks, trimmed of excess fat
  • 1 large white onion, diced
  • 6 cloves garlic, minced
  • 2 large carrots, sliced 1/2-inch thick
  • 1 pinch coarse salt and freshly ground pepper
  • 1/4 cup flour
  • 3 1/2 cups beef stock
  • 14 oz (400 g) passata (tomato puree)
  • 2 tablespoons tomato paste
  • 2 beef bouillon cubes, crushed
  • 1 teaspoon fresh rosemary, finely chopped
  • 2 tablespoons fresh parsley, finely chopped (divided)
  • 2 bay leaves

Instructions

  1. Preheat your oven to 350°F (175°C). Start by washing and patting dry the lamb shanks with a paper towel to ensure they sear nicely.
  2. Heat 1 tablespoon of olive oil in a heavy-based pot over medium-high heat. Sear two lamb shanks in the hot oil until they are browned on all sides. Repeat with remaining shanks and transfer them to a plate.
  3. Sauté the sliced carrots and diced onions in the same pot for about 3 minutes until they soften. Add minced garlic and cook for an additional 1 minute.
  4. Return the seared shanks to the pot, seasoning with salt and pepper. Sprinkle flour over the mixture, toss, and cook for about 4-5 minutes.
  5. Pour in the beef stock, passata, tomato paste, crushed bouillon cubes, and rosemary, bringing the mixture to a gentle simmer.
  6. Cover the pot and transfer it to the oven. Let it cook for approximately 2 1/2 hours.
  7. Transfer the shanks to a plate and cover. Discard bay leaves and simmer the sauce until thickened to desired consistency.
  8. Taste the sauce for seasoning, adjust if necessary, then return the shanks to the pot. Garnish with parsley before serving.

Notes

For extra flavor, consider marinating the lamb shanks a day before cooking. Pair with creamy mashed potatoes for a delightful meal.

Nutrition

Find it online: https://yummyfirst.com/braised-lamb-shanks/