Oven Roasted Lamb Shanks

Name: Oven Roasted Lamb Shanks
Ingredients: 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

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.

Ingredients

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

Directions

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.