Oven Braised Lamb Shanks Recipe

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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?