Lamb Shanks With Merlot and Garlic
photo by I'mPat
- Ready In:
- 2hrs 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 4 lbs meaty lamb shanks (four, 3/4 to 1 lb. each)
- 1 teaspoon coarse salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 cup all-purpose flour
- 4 tablespoons olive oil
- 1 large walla walla onions or 1 large other sweet onion, chopped
- 1 lb yukon gold potatoes or 1 lb yellow fin potatoes, unpeeled, cut into 1 1/2-inch chunks
- 1 lb carrot, peeled, split lengthwise, and cut into 1-inch pieces
- 2 garlic, bulbs cloves separated and peeled
- 2 bay leaves
- 1 bunch fresh thyme, tied in a bundle
- 1 cup merlot
- 1 cup chicken stock
- 2 tablespoons chopped fresh flat-leaf parsley (Italian)
- 1 tablespoon chopped of fresh mint
directions
- 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.
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Reviews
-
I used 3 lamb shanks weighing about 500 grams each (just over a lb) I did just added some green beans to make it a one pot meal. My one concern was so little liquid, I added a 1/2 cup of water and glad I did. We like our lamb shanks having the meat fall of the bone, so cooked under cover int he oven (175C fan forced) for 2 hours and then transferred the shanks and vegetables to containers and put in a 50C degree oven to keep warm while I made the gravy, there was so little after removing the oily slick from the rim that to boil it down would have left me with nothing so I added a cornflour/cornstarch dissolved in some water to thicken and it was a perfect amount for the three of us, so if you like a LOT of sauce I would advise doubling the or at least half as much of the merlot and stock. thank you lazyme for a great lamb shank recipe, made for New Kids on The Block.
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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