Braised Lamb Shanks
A comforting dish of tender lamb shanks braised in a rich tomato-based sauce with aromatic herbs, perfect for family gatherings or special occasions.
Ingredients
For the Lamb
- 4 to 6 lamb shanks, trimmed of excess fat
- 2 tablespoons extra-virgin olive oil divided
- 1 large white onion, diced
- 6 cloves garlic, minced
- 2 large carrots, sliced ½-inch thick
- 1 pinch coarse salt and freshly ground black pepper
- ¼ cup flour
- 3.5 cups beef stock
- 14 oz passata (tomato puree or American tomato sauce)
- 2 tablespoons tomato paste
- 2 cubes beef bouillon, crushed
- 1 teaspoon fresh rosemary, finely chopped
- 2 tablespoons fresh parsley, finely chopped divided
- 2 leaves bay leaves
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Wash the lamb shanks and pat them dry with a paper towel.
- In a heavy-based pot, heat 1 tablespoon of olive oil over medium-high heat. Sear two shanks until browned on all sides, then transfer to a plate and tent with foil.
- Repeat the process with the remaining shanks.
- Sauté the diced onions and sliced carrots for about 3 minutes until softened. Add minced garlic and cook for an additional minute.
- Return the lamb shanks to the pot, season with salt and pepper. Sprinkle the flour over the mixture, toss well, and cook for 4-5 minutes.
- Add beef stock, passata, tomato paste, and crushed bouillon cubes. Stir in chopped rosemary and bay leaves, and bring to a simmer.
Braising
- Cover the pot and transfer it to the lower part of the oven. Cook for 2 ½ hours or until the meat is tender.
- Once cooked, carefully transfer the shanks to a plate and tent to keep warm. Discard the bay leaves from the sauce and simmer the sauce over medium heat until it thickens.
Finishing Touches
- Adjust the seasoning of the sauce with additional salt and pepper. Return the lamb shanks to the pot to coat them in the sauce.
- Garnish the dish with freshly chopped parsley and serve alongside creamy mashed potatoes or fluffy rice.
Notes
Consider adding a splash of red wine vinegar for added flavor. You can also include vegetables like parsnips or turnips for extra nutrition.