Melt-in-your-mouth lamb shanks slow-cooked with rosemary, garlic, and fresh vegetables for hearty meals.
# What You Need:
→ Meats
01 - 4 lamb shanks (approximately 12–14 oz each), trimmed of excess fat
→ Vegetables
02 - 2 large carrots, peeled and cut into chunks
03 - 2 celery stalks, cut into chunks
04 - 1 large onion, sliced
05 - 4 garlic cloves, smashed
→ Aromatics & Herbs
06 - 3 sprigs fresh rosemary
07 - 3 sprigs fresh thyme
08 - 2 bay leaves
→ Liquids
09 - 2 cups beef or lamb stock (gluten-free if required)
10 - 1 cup dry red wine
11 - 2 tablespoons olive oil
→ Seasonings
12 - 1 ½ teaspoons kosher salt
13 - ½ teaspoon freshly ground black pepper
# Directions:
01 - Set the oven to 320°F (160°C).
02 - Pat the lamb shanks dry and season generously with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Brown the lamb shanks on all sides, approximately 8 minutes. Remove and set aside.
04 - Add onions, carrots, celery, and garlic to the pot and sauté for 4 to 5 minutes until softened.
05 - Return lamb shanks to the pot; add rosemary, thyme, and bay leaves.
06 - Pour in dry red wine and beef or lamb stock, bringing the mixture to a simmer while scraping any browned bits from the bottom.
07 - Cover tightly with a lid or foil and transfer to the oven. Roast for 2 ½ to 3 hours, turning the shanks once halfway through, until the meat is tender and falling off the bone.
08 - Remove lamb and vegetables to a serving platter. Skim excess fat from the sauce and simmer on the stovetop if necessary to slightly thicken. Spoon the sauce over the lamb shanks and serve hot.
