- 1/2 cup olive oil
- 4 (1 pound) lamb shanks
- 2/3 cup all-purpose flour
- 1 leek, halved and cut into 1/2-inch pieces
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 onions, cut into chunks
- 12 cloves garlic, unpeeled
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 1 sprig thyme
- 1 sprig rosemary
- 1 1/2 cups red wine
- 3 cups chicken stock
- 1 pinch Sea salt to taste
- Preheat oven to 300 degrees F (150 degrees C).
- Heat the 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 the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
- Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer. Season to taste with sea salt, and 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 the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.
04/02/2018
recipepes.com
Heavenly Lamb Shanks, recipe
PT15M
PT1H
5
455 calories
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