|Nutritional Guidelines (per serving)|
|Servings: 2 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 150g||193%|
|Saturated Fat 55g||275%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 9g||31%|
|Total Sugars 26g|
|Vitamin C 56mg||279%|
|*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.|
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.
- 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
garlic (10 to 12 whole cloves, separated and peeled)
- 1 large can diced tomatoes
- 1/2 cup water (or more - see instructions)
Gather the ingredients.
Rub lamb shanks with olive oil and season generously with salt and pepper.
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.
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.
Sweat the onions until limp but not browned, stirring often.
When they are limp, add the wine and cook for two minutes, scraping up any browned bits from the bottom of the pot.
Add garlic cloves, tomatoes, and 1/2 cup water. Stir to combine.
Return the lamb shanks to the pot.
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.
Serve braised lamb shanks with cooked pasta, rice, or mashed potatoes and sprinkle with parsley.
- Recipe is easily doubled.