Dinner for 4

Braised Lamb Shanks

Name: Braised Lamb Shanks
Total time: 200 min
Yield: 4 servings
Cuisine: British and Irish
Ingredients: 2 tbsp extra-virgin olive oil; 5 lamb shanks; 1 white onion; 6 cloves garlic; 2 large carrots; 1 pinch coarse salt; 1 pinch cracked pepper; 1/4 cup flour; 2 cups beef stock; 1 1/2 cups red wine (optional); 14 oz passata; 2 tbsp tomato paste; 2 beef bouillon cubes; 1 tsp fresh rosemary; 2 tbsp fresh parsley; 2 bay leaves; 1 pinch salt; 1 pinch pepper

Lamb shanks slowly braise with vegetables, tomato, herbs, stock, and wine until tender and richly flavored.

$4.98per serving $$$

200 minstart to table

4servings

British and Irish Dairy-free High-protein Family Dinners Cold-weather comfort Winter Spring

Ingredients

2 tbsp extra-virgin olive oil
5 lamb shanks
1 white onion
6 cloves garlic
2 large carrots
1 pinch coarse salt
1 pinch cracked pepper
1/4 cup flour
2 cups beef stock
1 1/2 cups red wine (optional)
14 oz passata
2 tbsp tomato paste
2 beef bouillon cubes
1 tsp fresh rosemary
2 tbsp fresh parsley
2 bay leaves
1 pinch salt
1 pinch pepper

Steps

Heat the oven to 325 F and season the lamb shanks with salt and pepper.
Heat the oil in a large ovenproof pot over medium-high heat, brown the shanks on all sides for 10 minutes, and transfer them out.
Cook the onion, garlic, and carrots for 5 minutes, then stir in the flour, tomato paste, stock, wine, bouillon, rosemary, parsley, bay leaves, passata, salt, and pepper.
Return the shanks to the pot, cover it, and braise for 2 hours and 30 minutes.
Uncover the pot and cook for 20 minutes more, until the lamb reaches at least 145 F and is very tender.

Main ingredient on sale this week? See what to make with lamb on sale.