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Braised Lamb Shanks

Slow-cooking gives these lamb shanks flavor and tenderness


Serves 4

2 tablespoons olive oil

2 lamb shanks (about 3 to 3 ½ pounds)

1 large yellow onion, chopped

4 cloves garlic minced

2 cups beef stock

1-1/2 cups red wine

2 cups crushed canned plum tomatoes

2 tablespoons tomato paste

2 beef bouillon cubes crushed

1 tablespoon fresh rosemary needles

2 tablespoons 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. 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




  1. Lucy's avatar


    Can you use white wine

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