Lamb Shanks Italian-Style Recipe

Lamb shank
Eric Futran - Chefshots / Getty Images
  • Total: 2 hrs
  • Prep: 15 mins
  • Cook: 105 mins
  • Yield: 2 servings
Nutritional Guidelines (per serving)
2768 Calories
150g Fat
55g Carbs
265g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 2 servings
Amount per serving
Calories 2768
% Daily Value*
Total Fat 150g 193%
Saturated Fat 55g 275%
Cholesterol 962mg 321%
Sodium 1417mg 62%
Total Carbohydrate 55g 20%
Dietary Fiber 9g 31%
Total Sugars 26g
Protein 265g
Vitamin C 56mg 279%
Calcium 405mg 31%
Iron 23mg 128%
Potassium 3513mg 75%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lamb shanks are braised to tender perfection in onions, garlic, tomatoes, and wine on the stove-top. Do not skimp on the garlic. Cooking them whole results in a mild, nutty flavor. Serve with cooked pasta, rice, or mashed potatoes. This recipe feeds two, but it is easily doubled.

Ingredients

  • 2 pounds lamb shank
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon Kosher salt (to taste)
  • 1 teaspoon Freshly ground black pepper (to taste)
  • 1 onion large sweet onion (sliced)
  • 1/2 cup red wine
  • 1 head

    garlic (10 to 12 whole cloves, separated and peeled)

  • 1 large can diced tomatoes
  • 1/2 cup water (or more - see instructions)
  • 1 tablespoon

    parsley (chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Rub lamb shanks with olive oil and season generously with salt and pepper.

  3. Heat a heavy Dutch oven. When hot, drizzle a thin layer of olive oil to coat the bottom. Sear the lamb shanks until browned and remove from the pot.

  4. To the same pot, add a teaspoon of olive oil and the sliced sweet onions. Toss to coat with the pan drippings. Reduce heat and cover.

  5. Sweat the onions until limp but not browned, stirring often.

  6. When they are limp, add the wine and cook for two minutes, scraping up any browned bits from the bottom of the pot.

  7. Add garlic cloves, tomatoes, and 1/2 cup water. Stir to combine.

  8. Return the lamb shanks to the pot.

  9. Reduce heat to low and simmer, turning lamb shanks occasionally, for 1 1/2 hours or until tender. Add additional water if the sauce becomes too thick.

  10. Serve braised lamb shanks with cooked pasta, rice, or mashed potatoes and sprinkle with parsley.

Tip

  • Recipe is easily doubled.

Recipe Tags: