Ingredients
4
4 servings
- •0.5 cup olive oil
- •4 (1 pound) lamb shanks
- •0.66666668653488 cup all-purpose flour
- •2 stalks celery, chopped
- •2 carrots, chopped
- •2 onions, cut into chunks
- •1 leek, halved and cut into 1/2-inch pieces
- •12 cloves garlic, unpeeled
- •1 bay leaf
- •1 teaspoon whole black peppercorns
- •1 sprig thyme
- •1 sprig rosemary
- •3 cups chicken stock
- •1.5 cups red wine
- •1 pinch sea salt to taste
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Heat olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear shanks in hot oil until well browned on all sides, then remove from the pan and set aside.
- Add celery, carrots, onion, leek, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with bay leaf, peppercorns, thyme, and rosemary. Pour in chicken stock and red wine, increase heat to high, and bring to a simmer. Season to taste with salt. Place the lamb shanks on top of the vegetables.
- Cover the roasting pan tightly with heavy aluminum foil and place into the preheated oven. Bake gently until meat is tender and falls off the bone, 2 1/2 to 3 hours.
- Remove bay leaf and herb stems before serving shanks with vegetables and sauce.
Nutritional Facts
Per 4 servings
- Calories: 824
- Carbohydrate: 35g
- Fat: 41g
- Fiber: 4g
- Protein: 61g
- Sugar: 6g
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