Ingredients with Measurements:
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
3. Season lamb shanks with salt and pepper and brown them in the pot, turning occasionally, until browned on all sides. Remove from pot and set aside.
4. Add onion and garlic to the pot and sauté until softened.
5. Add red wine, beef broth, tomato paste, and rosemary to the pot and stir to combine.
6. Return lamb shanks to the pot and bring to a simmer.
7. Cover the pot with a lid and transfer to the preheated oven.
8. Bake for 2-3 hours, or until lamb shanks are tender and falling off the bone.
9. Remove from oven and let rest for 10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 525
Fat per serving: 28g
Carbohydrates per serving: 9g
Protein per serving: 49g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or grape juice.
Variations:
- Add chopped carrots and celery to the pot for a heartier meal.
- Use lamb shanks with bone-in for a richer flavor.
- Add chopped mushrooms to the pot for an earthy flavor.
Tips and tricks:
- Browning the lamb shanks before baking them in the oven adds depth of flavor to the dish.
- Letting the lamb shanks rest before serving allows the juices to redistribute and makes for a more tender and flavorful dish.
Storage instructions:
- Store leftover lamb shanks in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat lamb shanks in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve lamb shanks on a bed of mashed potatoes or polenta.
- Garnish with fresh rosemary sprigs.
Garnishes:
- Fresh rosemary sprigs
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Mashed potatoes
- Polenta
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the lamb shanks are not tender enough after 2-3 hours of baking, continue baking until they are falling off the bone.
Food safety advice:
- Make sure to cook lamb shanks to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Lamb shanks with red wine and rosemary is a classic French dish that has been enjoyed for centuries.
Flavor profiles:
- Rich, savory, and herbaceous.
Serving suggestions:
- Serve with a glass of red wine for a complete meal.
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