Lamb Shank Recipe

Lamb Shank Preparation

1. 1

   Searing the Lamb Shanks

   Preheat the oven to 350°F (175°C). In a large Dutch oven, heat the olive oil over medium-high heat. Season the lamb shanks with salt and black pepper, then sear them on all sides until browned. Remove from the pot and set aside.

2. 2

   Cooking the Vegetables

   In the same pot, add the minced garlic, diced onion, and chopped carrots. Cook until the vegetables are softened, about 5 minutes.

3. 3

   Deglazing the Pot

   Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for about 2 minutes.

4. 4

   Adding Stock and Herbs

   Return the lamb shanks to the pot. Add the beef or lamb stock, fresh thyme, and bay leaves. Bring the mixture to a simmer.

5. 5

   Roasting the Lamb

   Cover the pot with a lid and transfer it to the preheated oven. Roast for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

6. 6

   Serving

   Remove the lamb shanks from the pot and let them rest for a few minutes. Serve warm with roasted corn fundito, salami piccante, roasted tomato, cilantro, tomatillo salsa, cheese curd, and scallion.