Baked Lamb Shanks
A comforting and delicious Baked Lamb Shanks recipe that transforms basic ingredients into a showstopper for your dinner table.
Ingredients
Main Ingredients
- 2 pieces lamb shanks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 cup red wine optional, but highly recommended
- 2 cups beef or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
- Season the lamb shanks with salt and pepper, then sear them until they're beautifully browned on all sides—about 5 minutes each side.
- Remove the shanks and set them aside. In the same pot, add the onion, garlic, carrot, and celery. Sauté until they begin to soften, about 5 minutes.
- Pour in the red wine, scraping up any delicious brown bits stuck to the bottom.
- Stir in the broth, tomato paste, and thyme. Bring this mixture to a gentle simmer.
- Nestle the lamb shanks back into the pot, ensuring they’re mostly submerged in the broth.
- Cover the pot with a lid and transfer it to your preheated oven.
Baking
- Let it bake for about 2.5 to 3 hours, or until the meat is fork-tender. Every half hour or so, take a peek.
Finishing Touches
- Once the lamb is cooked, remove it from the oven and let it rest for about 10 minutes.
- Garnish with fresh parsley before serving.
Notes
This dish actually gets better the next day! Feel free to swap in any root vegetables you have on hand. If your sauce looks a bit chunky, a quick whisk will do the trick.