Baked Lamb Shanks
A show-stopping dish featuring tender lamb shanks that are easy to prepare and perfect for entertaining.
Ingredients
Main Ingredients
- 4 pieces lamb shanks
- Salt and pepper, to taste
- 2 tablespoons olive oil For searing the lamb
- 1 onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 cup red wine (optional) Use a wine you would drink.
- 1 cup beef broth
- 2 cups diced tomatoes Canned works perfectly.
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
Instructions
Preparation
- Preheat your oven to 325°F (about 163°C).
- Pat the lamb shanks dry and season them generously with salt and pepper.
- Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the lamb shanks until browned on all sides, about 4-5 minutes.
- Remove the shanks from the pot. Add the chopped onions, carrots, and minced garlic to the pot and sauté until softened and fragrant, about 5 minutes.
- If using, pour in the red wine, scraping the bottom of the pot, and let it reduce by half, about 5-7 minutes.
- Stir in the beef broth, diced tomatoes, rosemary, and thyme. Return the lamb shanks back to the pot, nestling them in.
Baking
- Cover the pot with a lid and place it in the preheated oven. Bake for 2 to 2.5 hours, until the lamb is tender and pulls away from the bone.
Serving
- Serve the lamb shanks with a generous scoop of vegetables and sauce over the top. Pair with creamy mashed potatoes or a light salad.
Notes
Make ahead: Baked lamb shanks taste even better the next day! Store in refrigerator and reheat. Store leftovers in an airtight container for about three days.