Description
Slow-cooked lamb shanks in a flavorful red wine and herb gravy, paired with charred cherry tomatoes for a burst of freshness.
Ingredients
Scale
- 4 lamb shanks (about 1.5 kg total)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 cups red wine (such as Cabernet Sauvignon)
- 2 cups beef stock
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 500g cherry tomatoes
- Salt and pepper to taste
- 2 tablespoons tomato paste
Instructions
- Preheat the oven to 160°C (320°F).
- Season the lamb shanks with salt and pepper.
- Heat olive oil in a large ovenproof pot over medium-high heat. Sear the lamb shanks on all sides until browned, about 5 minutes per side. Remove and set aside.
- In the same pot, add onion and garlic, sauté until softened, about 5 minutes.
- Stir in tomato paste, then pour in red wine and beef stock. Bring to a simmer and add rosemary, thyme, and bay leaves.
- Return the lamb shanks to the pot. Cover and transfer to the oven. Cook for 2 hours.
- After 2 hours, add cherry tomatoes to the pot. Cook for an additional 30 minutes until the tomatoes are charred and the lamb is tender.
- Remove from oven, let rest for 10 minutes. Serve the lamb shanks with the gravy and tomatoes.
Notes
For best results, use high-quality red wine. Ensure lamb is fully tender before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 650
- Sugar: 8g
- Fat: 35g
- Carbohydrates: 15g
- Protein: 55g