Tender lamb shanks slow-cooked with rosemary, garlic, and hearty vegetables for a festive main course.
# Ingredient List:
→ Meats
01 - 4 lamb shanks (approximately 12.3–14.1 oz each), trimmed of excess fat
→ Vegetables
02 - 2 large carrots, peeled and cut into chunks
03 - 2 celery stalks, cut into chunks
04 - 1 large onion, sliced
05 - 4 garlic cloves, smashed
→ Aromatics & Herbs
06 - 3 sprigs fresh rosemary
07 - 3 sprigs fresh thyme
08 - 2 bay leaves
→ Liquids
09 - 2 cups beef or lamb stock (gluten-free if required)
10 - 1 cup dry red wine
11 - 2 tablespoons olive oil
→ Seasonings
12 - 1 ½ teaspoons kosher salt
13 - ½ teaspoon freshly ground black pepper
# How-To Steps:
01 - Set the oven to 320°F (160°C) to ensure proper slow roasting.
02 - Pat the lamb shanks dry and season generously with kosher salt and freshly ground black pepper.
03 - In a large Dutch oven or heavy ovenproof pot, heat olive oil over medium-high heat. Brown the lamb shanks on all sides for about 8 minutes, then remove and set aside.
04 - Add sliced onions, carrots, celery, and smashed garlic to the pot and cook for 4 to 5 minutes until softened.
05 - Return the lamb shanks to the pot. Add rosemary, thyme, and bay leaves for aromatic depth.
06 - Pour in red wine and stock, bringing to a simmer while scraping the bottom to loosen browned bits.
07 - Cover the pot tightly with lid or foil and roast in the oven for 2½ to 3 hours, turning the shanks once halfway through, until meat is very tender and falling off the bone.
08 - Transfer lamb and vegetables to a serving platter. Skim excess fat from the sauce and reduce it on the stovetop if needed to thicken. Spoon the sauce over the lamb shanks and serve hot.
