Description
Tender, juicy lamb shanks slow-cooked with aromatic herbs, vegetables, and rich red wine, creating a comforting and flavorful Mediterranean-inspired dish perfect for family dinners or special occasions.
Ingredients
Scale
For the Spice Mix:
- 2¼ tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tsp freshly ground black pepper
- ¾ tsp ground nutmeg
For the Lamb:
- 6 lamb shanks
- 2 tbsp olive oil
- 1 medium yellow onion, roughly chopped
- 2 celery ribs, chopped
- 3 large carrots, peeled and cut into large pieces
- 1 lb baby potatoes, scrubbed
- 2 cups red wine (such as Merlot)
- 3 cups low-sodium beef broth
- 1 (28 oz) can peeled tomatoes
- 2 cinnamon sticks
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Preheat the Oven:
Set your oven to 350°F (175°C). - Prepare the Spice Mix:
In a small bowl, mix together the garlic powder, paprika, salt, black pepper, and nutmeg. - Season the Lamb Shanks:
Pat the lamb shanks dry with a paper towel, then rub them with the spice mix to coat them evenly. - Brown the Lamb:
In a large Dutch oven, heat the olive oil over medium-high heat. Sear the lamb shanks on all sides until browned, then transfer them to a tray. - Cook the Vegetables:
In the same pot, add the chopped onion, celery, carrots, and baby potatoes. Sauté for a few minutes until the vegetables begin to soften. - Add Liquids and Seasonings:
Pour in the red wine, allowing it to simmer for a minute. Add the beef broth, canned tomatoes, cinnamon sticks, thyme, and rosemary. Season with a bit more salt and pepper to taste. - Braise in the Oven:
Return the lamb shanks to the pot, cover with a lid, and bake in the preheated oven for about 2½ hours, or until the meat is tender and falls off the bone.
Notes
- Ensure the lamb shanks are browned on all sides before braising to lock in flavor.
- Feel free to adjust the amount of salt and pepper to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 2½ hours