Tender lamb shanks roasted with rosemary, garlic, and vegetables for a rich, flavorful main dish.
# What You'll Need:
→ Meats
01 - 4 lamb shanks (about 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 necessary)
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 Prepare:
01 - Preheat oven to 320°F.
02 - Pat lamb shanks dry and season generously with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Brown lamb shanks on all sides, approximately 8 minutes in total. Remove and set aside.
04 - Add onions, carrots, celery, and garlic to the pot and cook for 4 to 5 minutes until softened.
05 - Return lamb shanks to the pot. Add rosemary, thyme, and bay leaves.
06 - Pour in red wine and stock, bring to a simmer while scraping browned bits from the bottom of the pot.
07 - Cover pot tightly with lid or foil and transfer to oven. Roast for 2 ½ to 3 hours, turning lamb once halfway through, until meat is tender and falling off the bone.
08 - Remove lamb and vegetables to a serving platter. Skim excess fat from the sauce, then simmer to reduce and thicken slightly if needed. Spoon sauce over lamb shanks and serve hot.
