Tender, fall-off-the-bone lamb that’s been thoroughly drenched in red wine to bring out maximum flavor. It’s both decadent and delicious and easy to prepare because it requires minimal prep and supervision.
- Large skillet
- Dutch oven
- Aluminum foil
- 4 lamb shanks
- 1 Tbsp kosher salt
- 1 Tbsp pepper
- 8 shallots, halved lengthwise
- 3 carrots, chopped into 2-inch pieces
- 1.5 lbs Little Potatoes
- 6 garlic cloves, chopped
- 2 Tbsp tomato paste
- 1 (25 oz) bottle red wine
- 1 (14 oz) can diced tomatoes
- 2 cubes beef bouillon
- 2 cups water
- 5 sprigs rosemary stems removed and chopped
- 2 Tbsp butter
Heat a large skillet over high heat. Add two tablespoons olive oil and sear seasoned lamb shanks.
In a Dutch oven, add two tablespoons olive oil and cook shallots, carrots, potatoes, and garlic over medium heat. Once they start to caramelize, add tomato paste.
Add wine, diced tomatoes, beef bouillon cubes, water and herbs. Bring to a boil.
Reduce heat to a low simmer and return lamb shanks to the pot. Cover and allow to simmer for two hours. Check periodically and stir occasionally. The lamb is done when the meat falls off the bone easily.
Remove lamb shanks from the pot, gently tent with tin foil and allow the sauce to reduce until desired thickness is achieved. Add two tablespoons butter to add a silkiness to the sauce and serve with crusty bread.