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Slow-Cooked Lamb Shanks

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PREP TIME
20 min
COOKING TIME
185 min
TOTAL TIME
205 min
SERVINGS
6 servings
Dinner U.S.
Slow-Cooked Lamb Shanks
Ingredients
  • 6 lamb shanks
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 3 large carrots, cut into 1/4 inch rounds
  • 2 onions, chopped
  • 10 cloves garlic, minced
  • 1 (750 milliliter) bottle red wine
  • 1 (28 ounce) can whole peeled tomatoes with juice
  • 1 (10.5 ounce) can condensed chicken broth
  • 1 (10.5 ounce) can beef broth
  • 5 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
Instructions
1
Collect and prepare all necessary components.
2
Sprinkle lamb shanks with salt and pepper to enhance flavor.
3
Melt oil in a substantial, heavy cooking vessel or Dutch oven over an intermediate-high heat level. Cook lamb shanks in batches until they acquire a rich, brown color on all sides, approximately 8 minutes. Transfer the lamb shanks to a serving plate; reserve for later use.
4
Add sliced carrots, chopped onions, and minced garlic to the pot and cook over a medium heat level until they turn golden brown, roughly 10 minutes.
5
Introduce wine, canned tomatoes, chicken broth, beef broth, dried rosemary, and fresh thyme into the pot to create a savory sauce.
6
Return lamb shanks to the pot, gently pressing them down to ensure they are fully submerged. Bring the mixture to a rolling boil, then decrease the heat to a low-medium level. Cover and allow the lamb shanks to simmer until they become tender, approximately 2 hours.
7
Remove the lid and continue to simmer the sauce for an additional 20 minutes, allowing it to concentrate its flavors. Transfer the lamb shanks to a serving platter; cover with aluminum foil to maintain warmth.
8
Simmer the sauce further until it thickens, roughly 15 minutes.
9
Serve the lamb shanks with a generous helping of the rich sauce spooned over them.