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Hearty Slow-Cooked Lamb Shanks: Rich Comfort Food

Hearty Slow-Cooked Lamb Shank Stew

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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4

Ingredients
  

  • 32 oz Lamb shanks approx 2 whole shanks
  • 2 tsp Kosher salt for seasoning
  • 1 tsp Black pepper freshly ground
  • 2 tbsp Olive oil for searing
  • 2 cup Carrots chopped
  • 1 cup Yellow onion chopped
  • 1 cup Celery chopped
  • 4 cloves Garlic minced
  • 2 tbsp Tomato paste for depth of flavor
  • 1 cup Dry red wine e.g., Cabernet Sauvignon
  • 3 cup Beef broth low sodium preferred
  • 0.25 cup Fresh parsley chopped, for garnish

Instructions
 

  • Preheat oven to 325°F (165°C). Season the lamb shanks generously with kosher salt and black pepper.
  • Heat the olive oil in a large Dutch oven over medium-high heat. Sear the shanks until browned on all sides, about 8-10 minutes. Remove and set aside.
  • In the same pot, add the carrots, onion, and celery. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  • Stir in the tomato paste, cooking for 2 minutes until it deepens in color.
  • Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer until reduced by half.
  • Return the shanks to the pot and pour in the beef broth. Bring to a simmer, then cover with a tight-fitting lid.
  • Transfer the Dutch oven to the preheated oven and braise for 2.5 to 3 hours, or until the meat is fork-tender.
  • Garnish with fresh parsley before serving.