Slow-Cooked Lamb Shanks in the Oven
This recipe involves slow-cooking lamb shanks in the oven to create a tender, flavorful dish. The lamb shanks are seasoned and browned before being cooked slowly in a low-temperature oven. The process includes preparing a sauce with ingredients such as onions, garlic, herbs, and stock, which is then poured over the lamb. The shanks are covered and baked for several hours until the meat becomes extremely tender and falls off the bone. The result is a rich, savory meal that pairs well with various side dishes like mashed potatoes or roasted vegetables.
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.
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Notes
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