Braised Lamb Shanks

Minxkat1's Note:

This made the house smell heavenly, a perfect cool weather dish. The meat literally falls off the bones. Mashed potatoes as an accompaniment is a must. The total cooking time is actually 2 hours 15 minutes, adding in the time to thicken the sauce the total cooking time is 2 1/2 hours.

• Total Time: 2 hrs 50 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs 30 mins

Ingredients:

Servings: 4

• 6 lamb shanks (trimmed of fat)
• 1 large onion
• 4 garlic cloves
• 3 cups beef stock
• 1 cup red wine
• 1 tablespoon italian seasoning
• 2 tablespoons vegetable oil
• 1/2 cup flour
• 1 teaspoon fresh coarse ground black pepper
• 4 bay leaves
• salt and pepper

Directions:

1. Combine flour and pepper in large ziplock bag (I used a freezer bag).
2. Dredge lamb shanks in flour.
3. Thinly slice onion, mince garlic.
4. Heat oil in large frying pan.
5. Fry shanks until golden brown on each side.
6. Turn with tongs.
7. Place shanks in Dutch Oven, or large oven proof pot with lid.
8. Add minced garlic and bay leaves to pot.
9. Add onion slices to frying pan.
10. Cook stirring occasionally until onion is soft.
11. Add red wine to frying pan.
12. Cook stirring occasionally until slightly syrupy, approximately five minutes.
13. Pour onion mixture over shanks.
14. Sprinkle Italian seasoning over shanks.
15. Pour beef stock into pot.
16. Cook in 375 F oven for 2 hours and 15 minutes.
17. Sprinkle with salt and pepper to taste.
18. If desired sauce may be thickened by removing lamb shanks to plate and simmering sauce on stove top for 15 minutes or until it coats the back of a spoon.
19. Return shanks to sauce to rewarm.

Reviews

[elle in CT]

Delicious! Finally found a recipe without tomato. Worked perfectly in the crockpot for 3 hrs. on high. Lovely aroma with succulent results. Devine!

[Hal Taylor]

Really good. I love lamb shanks. As I am usually cooking for myself, I had to adapt the quantities a bit and I added a cup of sliced, sauteed mushrooms. Thanks for a good meal.

[Jogreen]

Simply divine flavours! Will definitely be making this again - thanks :)