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Photo: Victor Protasio
Active Time:1 hrTotal Time:3 hrs 30 minsServings:8Jump to Nutrition Facts
Active Time:1 hrTotal Time:3 hrs 30 minsServings:8
Active Time:1 hr
Active Time:
1 hr
Total Time:3 hrs 30 mins
Total Time:
3 hrs 30 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8(12 ounce)lamb shanks, trimmed (see Tip)1teaspoonkosher salt, divided1teaspoonground pepper, divided1tablespoonextra-virgin olive oil1 ½largeonions, diced3mediumcarrots, chopped2stalks celery, chopped10clovesgarlic, minced⅓cupall-purpose flour3tablespoonstomato paste2cupsdry red wine, such as pinot noir3cupslow-sodium beef broth1(24 ounce) jartomato puree4bay leaves4sprigsfresh rosemary1 ½tablespoonsred-wine vinegarChopped fresh parsley for garnish
Cook Mode(Keep screen awake)
Ingredients
8(12 ounce)lamb shanks, trimmed (see Tip)
1teaspoonkosher salt, divided
1teaspoonground pepper, divided
1tablespoonextra-virgin olive oil
1 ½largeonions, diced
3mediumcarrots, chopped
2stalks celery, chopped
10clovesgarlic, minced
⅓cupall-purpose flour
3tablespoonstomato paste
2cupsdry red wine, such as pinot noir
3cupslow-sodium beef broth
1(24 ounce) jartomato puree
4bay leaves
4sprigsfresh rosemary
1 ½tablespoonsred-wine vinegar
Chopped fresh parsley for garnish
Directions
Position rack in lowest third of oven; preheat to 350°F. Place a roasting pan next to the stove.
Pat lamb shanks dry. Season with 1/2 teaspoon each salt and pepper. Heat oil in a large pot over medium-high heat. Add 3 shanks and cook, turning, until browned on all sides, about 7 minutes. Transfer to the roasting pan. Repeat in 2 more batches with the remaining shanks.
Reduce heat to medium and add onions, carrots and celery to the pot. Cook, stirring occasionally, until soft, about 5 minutes. Add garlic and cook for 1 minute. Add flour and tomato paste and cook until browned, 3 to 5 minutes.
Pour the tomato mixture over the shanks in the roasting pan. Cover with foil and transfer to the oven. Bake until the meat is very tender and falling off the bone, 2 1/2 to 3 hours. Transfer the shanks to a serving dish and cover to keep warm.
Carefully place the roasting pan over two burners on the stovetop. Skim off any fat and discard the bay leaves and rosemary. Simmer the sauce over medium heat until thickened, about 4 minutes. Stir in vinegar. Serve the shanks with the sauce and garnish with parsley, if desired.
To make ahead
Refrigerate for up to 2 days.
Tip
Look for small lamb shanks, about 12 ounces each or 6 pounds total. If you can only get larger ones, remove the cooked meat from the bones and divide it among your guests.
Originally appeared: EatingWell Magazine, December 2021
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Nutrition Facts(per serving)431Calories14gFat14gCarbs54gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
