Dinner just got better with these tender braised lamb shanks – melt-in-your-mouth meat with a side of delight!
Ingredients:
4 lamb shanks
2 tablespoons olive oil
2 onions, finely chopped
4 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 tablespoon tomato paste
4 cups beef broth
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
Directions:
Season the lamb shanks with salt and pepper. Heat olive oil in a large ovenproof pot over medium-high heat. Add lamb shanks and brown on all sides, about 2-3 minutes per side. Remove shanks and set aside.
Reduce heat to medium. Add onions and garlic to the pot, cooking until softened, about 5 minutes. Add carrots and celery; cook for an additional 5 minutes.
Stir in tomato paste and cook for 1 minute. Return lamb shanks to the pot. Add beef broth, rosemary, thyme, and bay leaves. Bring to a simmer.
Cover and transfer to a preheated oven at 325°F (163°C). Braise for 2 to 2.5 hours, or until the meat is tender and falls off the bone.
Remove bay leaves and herb stems before serving. Season with salt and pepper to taste.
Recipe Card
Tender Braised Lamb Shanks
Ingredients
- 4 lamb shanks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 onions finely chopped
- 4 cloves garlic minced
- 2 carrots diced
- 2 stalks celery diced
- 1 tablespoon tomato paste
- 4 cups beef broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
- Season the lamb shanks with salt and pepper. Heat olive oil in a large ovenproof pot over medium-high heat. Add lamb shanks and brown on all sides, about 2-3 minutes per side. Remove shanks and set aside.
- Reduce heat to medium. Add onions and garlic to the pot, cooking until softened, about 5 minutes. Add carrots and celery; cook for an additional 5 minutes.
- Stir in tomato paste and cook for 1 minute. Return lamb shanks to the pot. Add beef broth, rosemary, thyme, and bay leaves. Bring to a simmer.
- Cover and transfer to a preheated oven at 325°F (163°C). Braise for 2 to 2.5 hours, or until the meat is tender and falls off the bone.
- Remove bay leaves and herb stems before serving. Season with salt and pepper to taste.