Prep Time: 10 Mins | Cook Time: 2 Hrs 50 Mins | Total Time: 3 Hrs | Yield: 4 Servings
These Lamb Shanks were slow-cooked to perfection in a rich and delicious sauce! Serve them over mashed potatoes, and you have yourself a meal to remember! Dinner is going to be awesome, I’m telling you!
Ingredients:
3 tablespoons olive oil, separated
3 garlic cloves, finely minced
1/2 teaspoon cooking / kosher salt
4 c (1 liter) beef stock/broth, low sodium (or low-sodium chicken stock or water)
2 tablespoons tomato paste
1 c water
1 teaspoon black pepper
4 lamb shanks, around 350–400 grams / 12–14 ounces each
RED WINE MARINADE
5 sprigs of thyme (preferably tied together), or 2 teaspoons of dried thyme
1 celery stem, finely diced
1 small onion, finely diced (brown, yellow, or white)
2 bay leaves, fresh (sub-dried)
3 c (750 ml) pinot noir red wine, or other dry red wine
1 small carrot, finely diced
SAUCE THICKENER
30 grams / 2 tablespoons cold unsalted butter, cut into 1cm / 1/2″ cubes
2 tablespoons water
6 teaspoons cornflour/cornstarch
TO SERVE:
Finely chopped fresh parsley or thyme leaves, optional
Mashed potato, polenta, or pureed cauliflower
Directions:
In a large mixing bowl, add the lamb shanks together with all the ingredients under Red Wine Marinade. Toss to combine and make sure to soak the shanks well. Cover it with plastic and refrigerate for a whole day / 24 hours.
Prepare the oven and preheat it to 350 degrees F.
Transfer the marinade to a large pan over medium-high heat and let it simmer for 15 minutes or until it reduces to 1/2.
Remove any scum that surfaces on top.
Use paper towels to pat dry the shanks, then season them with salt and pepper.
Place a large pot on the stove and turn the heat to high. Add 2 tbsp of oil and allow it to become hot.
Add 2 shanks into the pot, then sear all sides for about 5 minutes or until they turn brown. Move them to a clean plate. Sear the rest of the shanks.
In the same pot, add 1 tbsp of oil and allow it to become hot. Add the veggies from the marinade and saute for a few minutes until aromatic. Stir in the tomato paste and cook for about a minute to remove the raw taste.
Stir in the reduced wine, water, and stock. Lay the shanks on top and soak them. Simmer for a few minutes.
Remove the pot from the heat, then place it in the preheated oven and cook for 2 hours 20 minutes or until tender.
Remove from the oven and let the shanks rest at room temperature.
Strain the sauce, then put it back into the pot. Simmer for 10 minutes or until it reduces to about 2 cups.
Add slurry and stir to combine. Simmer for a few minutes until the texture of the sauce becomes thick. Stir in butter until melted completely. Remove the pot from the heat.
Serve the shanks over mashed potatoes and top it with the delicious sauce. Enjoy!
Notes:
Serving: 822g Calories: 753cal (38%) Carbohydrates: 27.4g (9%) Protein: 75.1g (150%) Fat: 26.3g (40%) Saturated Fat: 7.7g (48%) Cholesterol: 225mg (75%) Sodium: 1027mg (45%) Potassium: 1863mg (53%) Fiber: 5.9g (25%) Sugar: 5.4g (6%) Vitamin A: 5580IU (112%) Vitamin C: 8.1mg (10%) Calcium: 63mg (6%) Iron: 3.9mg (22%)
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