Lamb Shank Recipe

Cooking Directions

1. 1

   Sear the Lamb Shanks

   In a large pot, heat the olive oil over medium-high heat. Season the lamb shanks with salt and pepper, then sear them on all sides until browned. Remove the shanks and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

3. 3

   Deglaze with Wine

   Pour in the red wine and let it simmer for a few minutes, scraping the bottom of the pot to release the brown bits.

4. 4

   Add Broth and Herbs

   Add the beef broth, rosemary, and thyme to the pot. Return the lamb shanks to the pot, making sure they are submerged in the liquid.

5. 5

   Slow Cook

   Cover the pot and reduce the heat to low. Let it cook for about 2 to 3 hours, or until the meat is tender and falling off the bone.

6. 6

   Cook the Rice

   In a separate pot, bring 2 cups of water to a boil. Add the uncooked rice and a pinch of salt. Reduce the heat, cover, and simmer for about 15-20 minutes until the rice is cooked.

7. 7

   Serve

   Serve the slow-cooked lamb shanks over a bed of rice, spooning some of the sauce over the top.