Ingredients with Measurements:
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups beef or chicken broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Season the lamb shanks with salt and pepper.
3. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
4. Add the lamb shanks and brown on all sides, about 5 minutes per side. Remove the lamb shanks and set aside.
5. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
6. Add the beef or chicken broth, red wine, tomato paste, rosemary, and thyme to the pot. Stir to combine.
7. Return the lamb shanks to the pot and spoon some of the sauce over them.
8. Cover the pot with a lid and transfer to the preheated oven.
9. Bake for 2-3 hours, or until the lamb shanks are tender and falling off the bone.
10. Remove the pot from the oven and let it cool for a few minutes.
11. Using tongs, remove the lamb shanks from the pot and set them aside.
12. Skim any fat from the surface of the sauce.
13. If the sauce is too thin, simmer it over medium heat until it thickens to your desired consistency.
14. Season the sauce with salt and pepper to taste.
15. Serve the lamb shanks with the sauce spooned over them.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
350°F
Serving size:
4
Nutritional information:
Calories: 482
Fat: 26g
Carbohydrates: 7g
Protein: 47g
Sodium: 614mg
Sugar: 3g
Substitutions for ingredients:
- Lamb shanks can be substituted with beef shanks or pork shanks.
- Red wine can be substituted with beef or chicken broth.
- Tomato paste can be substituted with tomato sauce or crushed tomatoes.
Variations:
- Add chopped carrots, celery, and potatoes to the pot for a one-pot meal.
- Use different herbs, such as oregano or sage, for a different flavor profile.
- Add a splash of balsamic vinegar or Worcestershire sauce for extra depth of flavor.
Tips and tricks:
- Browning the lamb shanks before braising them adds extra flavor and color.
- Letting the lamb shanks rest for a few minutes after braising allows the juices to redistribute, resulting in a more tender and flavorful meat.
- Skimming the fat from the surface of the sauce makes it healthier and more visually appealing.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lamb shanks and sauce in a covered pot over medium heat until heated through.
Presentation ideas:
Serve the lamb shanks on a platter with the sauce spooned over them. Garnish with fresh herbs, such as parsley or chives.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
- Mashed potatoes or polenta
- Roasted vegetables, such as carrots or Brussels sprouts
- Crusty bread
Suggested side dishes:
- Roasted root vegetables
- Creamy mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the lamb shanks are tough, they may need to be cooked longer.
- If the sauce is too thin, simmer it over medium heat until it thickens to your desired consistency.
- If the sauce is too thick, add more broth or wine to thin it out.
Food safety advice:
- Make sure the lamb shanks are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before eating.
Food history:
Braised lamb shanks are a classic dish in many cuisines, including French and Italian. The slow cooking process allows the tough meat to become tender and flavorful.
Flavor profiles:
The lamb shanks are rich and savory, with a deep umami flavor from the beef or chicken broth and red wine. The garlic and herbs add a fragrant and earthy note.
Serving suggestions:
Serve the lamb shanks with a side of mashed potatoes or polenta and roasted vegetables for a hearty and satisfying meal.
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