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Oven Braised Lamb Shanks

This is really an easy recipe - at least as easy as the slow cooker recipe I use, but simpler flavors. This is very rich with deep, intense flavor. We like to serve it with pasta.

What you need

  1. 2 lamb shanks, fat on
  2. Olive Oil
  3. 1 large onion, peeled and halved
  4. 6 cloves garlic (or to taste), chopped
  5. 1 good sized stem of parsley
  6. 1 - 1 1/2 Tbl tomato paste
  7. 1 cup good red wine
  8. 2 cups light broth
  9. Salt & Black Pepper
  10. additional water as needed to nearly cover
  11. 3/4 lb. Barilla Plus Thin Spaghetti or Angel Hair pasta

How to make it

  1. Preheat oven to 300º
  2. Heat a heavy pot, large enough to place the shanks and onion halves side by side, (but not significantly larger)
  3. When hot, add about 2 Tbl Olive oil and place shanks in to brown on one side - this should take about 4-5 minutes they should be nicely golden and caramelized
  4. When browned on one side, turn to begin browning on reverse and add onion halves, cut side down
  5. After about 4 minutes, add chopped garlic - cook 1 minute
  6. Add wine, broth, parsley stem and tomato paste
  7. Add additional water if needed to nearly cover the shanks
  8. Add 1 tsp salt and freshly ground black pepper
  9. Bring to a boil, reduce heat to low. Cover pot and place into preheated oven
  10. Simmer in the oven for about 2 hours, turning shanks once or twice.
  11. By this point the meat should be easily falling off the bones. Reduce the oven temperature to 250 and continue for 30 minutes to 1 hour.
  12. Remove meat and bones. Strain the liquid into a saucepan and discard the onion and parsley stem
  13. Over medium-high heat, reduce the sauce by half
  14. Meanwhile, remove the bones from the meat and discard
  15. Shred meat into bite sized pieces and add to sauce
  16. At this point the meat sauce can be refrigerated overnight or continue with the recipe
  17. Prepare pasta according to package directions for al dente
  18. Add pasta to reduced and heated sauce

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