Lamb Shanks With Merlot and Garlic

Recipe by lazyme
READY IN: 2hrs 20mins




  • Preheat the oven to 350°F (180°C).
  • Trim off any excess fat from the lamb shanks.
  • Sprinkle the shanks with the salt and pepper.
  • Spread the flour on a plate and turn the shanks in the flour, shaking off any excess.
  • In a large, heavy ovenproof pot over high heat, warm 2 tablespoons of the olive oil.
  • Add the shanks (in batches, if necessary) and brown well on all sides, about 5 minutes.
  • Transfer the shanks to a plate.
  • Wipe out the pot.
  • Add the remaining 2 tablespoons oil to the pot over medium-high heat.
  • Add the onion and cook, stirring frequently, until soft, 3-4 minutes.
  • Return the shanks to the pot along with the potatoes, carrots, garlic, bay leaves, thyme, wine, and stock.
  • Bring to a boil, cover, and transfer to the oven.
  • Bake for 1 1/2 hours. Uncover and continue to bake until the Iamb is very tender, about 30 minutes longer.
  • Transfer the shanks to a platter.
  • Using a slotted spoon, transfer the potatoes and carrots to the platter.
  • Cover and keep warm.
  • Using a large spoon, skim off any fat from the surface of the sauce remaining in the pot.
  • Lift out and discard the bay leaves and the thyme.
  • Place the pot over high heat and bring to a boil.
  • Cook the sauce until it reduces and is lightly thickened, 3-5 minutes.
  • Pour the sauce around the meat.
  • Sprinkle the meat and vegetables with the parsley and mint.