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 (about 2 pounds total) lamb shanks
- 2 tablespoons extra-virgin olive oil
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 1 large sweet onion (sliced)
- 1/2 cup red wine
- 1 head garlic (10 to 12 whole cloves, separated and peeled)
- 1 (28-ounce) can chopped tomatoes
- 1/2 cup water (or more - see instructions)
- Garnish: parsley (chopped)
Steps to Make It
-
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.
Tip
- Recipe is easily doubled.
Recipe Tags: