Slow-Cooked Lamb Shanks in the Oven
Ingredients
- 4 Lamb Shanks
- 1 Onion
- 3.4 fl oz Red Wine
- 6.8 fl oz Chicken Broth
- 2 Cloves Garlic
- 2 tbsp Liquid Honey
- 2 tbsp Olive Oil
- 1 Sprig Rosemary
- Salt
- Pepper
Instructions
- Peel and finely chop the onion. Slightly crush the garlic cloves.
- In a large pot, brown the salted lamb shanks on all sides over high heat in 4 tablespoons of neutral oil. Set them aside and drain the fat from the pot without cleaning it.
- In the same pot, add 2 tablespoons of olive oil and sauté the onion with a pinch of salt for 2 minutes.
- Pour in the red wine and deglaze, scraping the bottom of the pot with a wooden spoon to release all the cooking juices.
- Add the lamb shanks, garlic cloves, rosemary, and honey. Pour in the chicken broth.
- Once it starts to boil, cover and bake at 300°F (150°C) for 1 hour 30 minutes, then at 212°F (100°C) for 30 minutes.
Video
Notes
Slow-Cooked Lamb Shanks in the Oven
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Lamb Shanks
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