Lamb Shanks In Red Wine Recipe

Unlike what most people may believe, lamb shanks is not exactly a recipe, it is a particular kind of meat cut from a lamb. The portion right below the shoulder and in continuation with the shoulder(s) is known as the shank(s). When served, this cut comes with a chunk of juicy meat attached to a hollow bone. What makes this portion of the meat especially delicious is the texture of the meat, which if super fibrous and juicy at the same time and also the fact that it absorbs the marinade and spices that it is cooked in really well.

Lamb shanks can be made in a number of ways – grilled, baked, with curry, or even braised – each tastier than the other. The recipes also vary from one region to the other; for example, Indian likes its shanks slow cooked in strong spices and with some curry, while the Continental style of cooking the meat is less spicy and more broth like. This recipe is of a mildly spiced rosemary seasoned lamb shanks cooked in red wine, eaten popularly in Italy! So get cooking and whip up this delicious rosemary lamb shank!

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Lamb Shanks In Red Wine Recipe

Lamb shanks slow cooked in Italian herbs and red wine.

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Rating: 5
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Course

Main Dish

Cuisine

Italian

Prep Time

15 minutes

Cook Time

150 minutes

Servings

people MetricUS Imperial

Ingredients

• 6 lamb shanks
• 2 tbsp olive oil
• 2 onions chopped
• 3 large carrots cut into 1/4" slices
• 10 minced garlic clove
• 750 ml red wine
• 28 ounce can Italian-style whole peeled tomatoes
• 10.5 ounce can condensed chicken broth
• 10.5 ounce can beef broth
• 5 tsp chopped fresh rosemary
• 2 tsp chopped fresh thyme
• salt and pepper to taste

Course Main Dish Cuisine Italian Prep Time 15 minutes Cook Time 150 minutes Servings people MetricUS Imperial Ingredients 6 lamb shanks 2 tbsp olive oil 2 onions chopped 3 large carrots cut into 1/4" slices 10 minced garlic clove 750 ml red wine 28 ounce can Italian-style whole peeled tomatoes 10.5 ounce can condensed chicken broth 10.5 ounce can beef broth 5 tsp chopped fresh rosemary 2 tsp chopped fresh thyme salt and pepper to taste

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Sprinkle shanks with salt and pepper.
2. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
3. Add onions, carrots and garlic to pot and sauté until golden brown, about 10 minutes.
4. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme.
5. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
6. Remove cover from pot. Simmer about 20 minutes longer.
7. Transfer shanks to platter, place in a warm oven.
8. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.