Ingredients
6 lamb shanks
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
4 tbsp. butter, divided
1 onion, chopped
2 medium carrots, peeled and finely chopped
3 cloves garlic, minced
2 tbsp. tomato paste
2 c. low-sodium beef broth
1 (15-oz.) can tomato sauce
2 sprigs rosemary
1 c. red wine
Mashed potatoes, for serving
Preparation
Step 1Preheat oven to 350°. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate. Step 2In the pot, melt 2 tablespoons butter over medium heat. Add onion and carrots and cook until soft, 4 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until vegetables are coated. Step 3Pour in broth and tomato sauce, then return lamb shanks to pot. Add rosemary and bring to a boil. Cover and transfer to oven. Cook until lamb shanks are completely tender, 2 hours.Step 4Remove lamb from pot and place on a cutting board. Tent with foil to keep warm. Discard rosemary. Step 5Return pot to stove over medium heat. Add wine and bring to a boil. Reduce heat and let simmer until thickened, 10 minutes. Stir in remaining 2 tablespoons butter. Step 6Serve lamb with mashed potatoes and spoon sauce on top.
If your lamb shanks are on the bigger side they may need extra time in the oven. Check to see that the meat is fork tender and don’t be nervous to keep going until it is. You’ll be so glad for the extra time! Looking for a different type of lamb? Try our Lamb Roast! Have you made this yet? Let us know how it went in the comments below!
