Slow cooked lamb
Ingredients:
4 lamb shanks
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 cup (240ml) red wine
2 cups (480ml) beef or vegetable broth
1 can (14 oz/400g) diced tomatoes
2 tablespoons tomato paste
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
2 bay leaves
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions:
Preheat the oven to 350°F (175°C).
Heat the olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper, then brown them on all sides, about 4-5 minutes per side. Remove the shanks and set aside.
In the same pot, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Stir in the tomato paste and cook for 1 minute, then add the red wine. Bring to a simmer and cook for 5 minutes, allowing the wine to reduce slightly.
Add the beef or vegetable broth, diced tomatoes, rosemary, thyme, and bay leaves. Stir to combine.
Return the lamb shanks to the pot, making sure they are submerged in the liquid. Cover with a lid.
Transfer the pot to the oven and cook for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Remove the pot from the oven. Discard the bay leaves and skim any excess fat from the surface. Garnish with fresh parsley, if desired.
Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes
Kcal: 500 kcal | Servings: 4 servings
