LAMB SHANKS IN RED WINE SAUCE

Photo by BRUCE K.
Adapted from shnk.com
LAMB SHANKS WITH RED WINE SAUCE
Photo by BRUCE K.
Adapted from shnk.com
LAMB SHANKS WITH RED WINE SAUCE
Photo by BRUCE K.
Adapted from shnk.com
LAMB SHANKS WITH RED WINE SAUCE
LAMB SHANKS WITH RED WINE SAUCE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from shnk.com

Ingredients

  • 4

    lamb shanks

  • 2

    tsp salt, separated

  • Pepper

  • 2 - 3

    tbsp olive oil, separated

  • 1

    cup onion, finely diced (yellow)

  • 1

    cup carrot, finely diced

  • 1

    cup celery, finely diced

  • 3

    garlic cloves, minced

  • 2 1/2

    cups full-bodied red wine

  • 28 oz can fire roasted tomatoes hand crushed

  • 2

    tbsp tomato paste

  • 2

    cups chicken stock (

  • 5

    sprigs of thyme (tied together)

  • 2

    dried bay leaves

Directions

Preheat the oven to 350F Pat the lamb shanks dry and sprinkle with 1 tsp of salt and black pepper. Heat 2 tbsp of olive oil in a dutch oven over high heat. Sear the lamb shanks until brown all over, about 5 minutes. Remove lamb onto a plate and drain excess fat Turn the heat down to medium low. Heat remaining 1 tbsp of olive oil and add the onion, carrot, celery and garlic. Sauté until the onion is translucent.(10 minutes) Add the red wine and turn up the heat to medium-high. Bring it to a simmer, scraping the bottom of the pan Simmer for 3 minutes Add the crushed tomatoes, Tom paste, stock, and remaining 1 tsp salt and pepper Place the lamb shanks into the pot so they are mostly submerged. Bring back up to simmer, cover, then transfer to the oven for 2 hours Turn the lamb shanks, cover, then return to the oven for another 30 minutes The lamb should be very tender, the exposed surface above the liquid should be browned and the sauce should be reduced down to about ¼ of the original amount. Carefully transfer the lamb to a plate and remove the thyme sprigs and bay leaves. Skim excess fat off the surface of sauce. Use a stick blender to puree the sauce to make it smooth and thick. (Use hot water to adjust the thickness and intensity of the sauce) adj seasonings. Serve the lamb shanks on pureed (mashed) potato or cauliflower puree with plenty of sauce

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