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Oven Braised Lamb Shanks
Contributed by: Melinda
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.
2 lamb shanks, fat on
Olive Oil
1 large onion, peeled and halved
6 cloves garlic (or to taste), chopped
1 good sized stem of parsley
1 - 1 1/2 Tbl tomato paste
1 cup good red wine
2 cups light broth
Salt & Black Pepper
additional water as needed to nearly cover
3/4 lb. Barilla Plus Thin Spaghetti or Angel Hair pasta
- Preheat oven to 300º
- Heat a heavy pot, large enough to place the shanks and onion halves side by side, (but not
significantly larger)
- 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
- When browned on one side, turn to begin browning on reverse and add
onion halves, cut side down
- After about 4 minutes, add chopped garlic - cook 1 minute
- Add wine, broth, parsley stem and tomato paste
- Add additional water if needed to nearly cover the shanks
- Add 1 tsp salt and freshly ground black pepper
- Bring to a boil, reduce heat to low. Cover pot and place into
preheated oven
- Simmer in the oven for about 2 hours, turning shanks once or twice.
- 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.
- Remove meat and bones. Strain the liquid into a saucepan and discard
the onion and parsley stem
- Over medium-high heat, reduce the sauce by half
- Meanwhile, remove the bones from the meat and discard
- Shred meat into bite sized pieces and add to sauce
- At this point the meat sauce can be refrigerated
overnight or continue with the recipe
- Prepare pasta according to package directions for al dente
- Add pasta to reduced and heated sauce
This is a perfect meal served with a green salad dressed with Lemon
Caper Viniagrette or Fresh
Lemon Salad Dressing.
Questions about this recipe?
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