Oven Roasted Lamb Shanks
Less tender cuts of meat have a lot of connective tissue which accounts for why they are best cooked at low heat and for a long period of time.
Lamb shanks are perfect for this method of cooking and once in the oven, can pretty much function on their own for a couple of hours.
When ready, the meat will be falling off the bone and the flavor delicious. Serve with couscous.
- 2 tsp olive oil
- 4 lamb shanks
- 1 large yellow onion, chopped
- 2 large carrots cut into chunks
- 4 cloves garlic minced
- 2 cups beef stock
- 1-1/2 cups red wine
- 2 cups crushed canned plum tomatoes
- 2 Tbs tomato paste
- 2 cubes beef bouillon, crushed
- 2 Tbs minced parsley
- Salt and pepper
- Preheat oven to 325°F
- Heat the oil in a heavy large stovetop to oven casserole over medium-high heat. Season the shanks well on all sides with salt and pepper and brown them on all sides. Transfer to a plate, set aside.
- In the pan juices, sauté the onions until softened, add garlic and cook for 2 minutes. Return the shanks back into the pot. Tuck in the carrots
- In a bowl combine the beef stock, wine, puree, tomato paste, bouillon and herbs.
- Slowly pour over the shanks; add the rosemary.
- Bake at 325F for about 2 hours or until the meat is very tender and easily falls away from the bone.
- Serve with couscous
This recipe was featured on Season 30 - Episode 3009.
No comments on this recipe.