Jean's Lamb Shanks

Dive into pure comfort with "Jean's Lamb Shanks," a hearty and soul-warming dish that transforms simple ingredients into a masterpiece of flavor. This recipe pairs tender, fall-off-the-bone lamb shanks with a rich, savory sauce infused with red wine, aromatic herbs, and slow-simmered vegetables. Perfect for cozy family dinners or special occasions, the lamb is browned to perfection and braised in an oven-proof pot, allowing the robust flavors of fresh rosemary, thyme, and bay leaves to meld beautifully. Serve this stunning dish over creamy mashed potatoes, buttery polenta, or with crusty bread to soak up every drop of the luscious sauce. Ideal for slow-cooking enthusiasts and fans of refined but approachable recipes, "Jean’s Lamb Shanks" is the ultimate comfort food with gourmet flair.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 4 pieces lamb shanks
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 4 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 cups beef stock
• 1 14-ounce can canned diced tomatoes
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 leaves bay leaves
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Season the lamb shanks with salt and pepper on all sides.

Step 3

Heat the olive oil in a large, oven-proof pot or Dutch oven over medium-high heat.

Step 4

Sear the lamb shanks in the hot oil, turning occasionally, until they are browned on all sides. This will take about 8-10 minutes. Remove the lamb shanks and set them aside.

Step 5

In the same pot, add the onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Step 6

Add the minced garlic and tomato paste. Stir and cook for 1-2 minutes until fragrant.

Step 7

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for about 3 minutes to reduce slightly.

Step 8

Add the beef stock, diced tomatoes (with their juice), rosemary, thyme, and bay leaves. Stir to combine.

Step 9

Return the lamb shanks to the pot, ensuring they are partially submerged in the liquid.

Step 10

Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

Step 11

Cook the lamb shanks in the oven for 2.5 to 3 hours, or until the meat is fall-apart tender. Turn the shanks halfway through cooking, if needed.

Step 12

Remove the pot from the oven and discard the rosemary, thyme, and bay leaves.

Step 13

Taste the sauce and adjust the seasoning with additional salt and pepper if necessary.

Step 14

Serve the lamb shanks with the sauce spooned over them, garnished with freshly chopped parsley. Pair with mashed potatoes, polenta, or crusty bread for a complete meal.

Nutrition Facts

Serving size	(2794.5g)

Amount per serving	% Daily Value*
Calories	1973.9

Total Fat 112.1g	0%
Saturated Fat 34.1g	0%
Polyunsaturated Fat 7.4g
Cholesterol 427.9mg	0%
Sodium 5269.0mg	0%
Total Carbohydrate 62.7g	0%
Dietary Fiber 17.9g	0%
Total Sugars 31.7g
Protein 127.0g	0%

Vitamin D 0IU	0%
Calcium 461.3mg	0%
Iron 21.5mg	0%
Potassium 4263.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 28.7%

Carbs: 14.2%