Braised Lamb Shanks

Course: Dinner

Cuisine: French, Greek

Prep Time: 15

Cook Time: 3

Servings: people

Calories: 532kcal

Author: Edyta

Requiring very little in the way of energy or supervision, these braised lamb shanks with Greek flavors are fall-off-the-bone tender. Made by slowly simmering lamb shanks in a rich gravy, this recipe draws from French-inspired braises and cooking methods that involve the use of red wine. With this recipe, I wanted to create my own hybrid version of French and Greek cooking by also including tomatoes and cinnamon, flavors that are more traditionally found in Mediterranean versions of braised lamb shanks.

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Ingredients

4 Lamb shanks
1 Onion large Vedalia or yellow, diced
5 cloves Garlic smashed
1 Carrot large or two small, peeled and diced
2 Celery stalks diced
1 Parsnip diced
1 can Crushed Tomatoes 14 oz
4 cups Beef Broth
2 tbsp Tomato Paste
4 tbsp Beef Talow or Ghee or Oil
2 cups Red wine
Fresh herbs: 2 springs rosemary 10 springs thyme and small banch of Italian flat leaf parsley, 1 cinnamon stick, all tied together with a twine
1 teaspoon cinnamon
Salt and Freshly Ground Pepper

Instructions

Preheat the oven to 350 F
Season the lamb shanks generously with salt and pepper on all sides
In a large Dutch Oven heat up the tallow, ghee or oil
Sear the shanks over medium high heat until browned all over
Remove the shanks from the pot.
Add onions and cook for 3-4 minutes
Add garlic and cook for another 2 minutes
Add carrots, celery and parsnip and cook for about 10 minutes
Add wine and deglaze the pan and cook for another couple of minutes until some of the wine evaporates
Add cinnamon powder, a teaspoon of salt and half a teaspoon of pepper
Add tomato paste and crushed tomatoes
Place the lamb shanks back in the pot
Add beef broth and herbs, cover the pot and transfer to the oven for 2/½ hours.
Carefully remove the pot from the oven using protective mittens. Remove the shanks and check if your sauce is reduced enough. If not, put it on the stove and cook uncovered for another 10-15 minutes to thicken the sauce.
Serve with your choice of potatoes, pasta or rice. Garnish with parsley. Enjoy!

Nutrition