Description
Tender lamb shanks slow-cooked in a rich red wine gravy, paired with golden roasted pumpkin for a hearty fall meal.
Ingredients
Scale
- 4 lamb shanks
- 2 cups red wine
- 1 large pumpkin, peeled and cubed
- 4 garlic cloves, minced
- 2 onions, chopped
- 4 carrots, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 sprigs fresh rosemary
Instructions
- Preheat the oven to 350°F (175°C).
- Season the lamb shanks with salt and pepper.
- Heat olive oil in a large oven-proof pot over medium heat and sear the lamb shanks on all sides until browned.
- Remove the lamb and add onions, garlic, and carrots to the pot; cook until softened.
- Pour in the red wine and bring to a simmer.
- Return the lamb shanks to the pot, add rosemary, and cover.
- Transfer to the oven and roast for 2-3 hours until the meat is tender.
- Meanwhile, toss the pumpkin cubes with olive oil, salt, and pepper, and roast on a separate tray for 45 minutes until golden.
- Serve the lamb shanks with the red wine gravy and roasted pumpkin.
Notes
For best results, marinate the lamb shanks in red wine overnight. Pairs well with mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 550
- Sugar: 10g
- Fat: 35g
- Carbohydrates: 25g
- Protein: 45g