Lamb Shanks in the Oven
recipe

A delicious slow-cooked dish perfect for Sunday dinner. The seasoned shanks are cooked with vegetables, making them especially flavorful.
Preparation Time: Over 60 min
Serving Size: 4
Ingredients:
- 4 lamb shanks
- 2 tablespoons olive oil
- 3 carrots, diced
- 2 onions, chopped
- 4 cloves garlic, crushed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 500 ml beef broth
- 200 ml red wine (optional)
- 4 potatoes, quartered (optional)
Instructions:
1. Preheat the oven to 160 °C (320 °F).
2. Heat olive oil in a large skillet over medium heat. Brown the lamb shanks on all sides for about 5-7 minutes.
3. Remove the shanks from the skillet and add the carrots, onions, and garlic. Sauté the vegetables for a few minutes.
4. Season the vegetables with salt, black pepper, rosemary, and thyme.
5. Pour in the beef broth and red wine, stirring well.
6. Return the lamb shanks to the skillet with the vegetables. If using, add the quartered potatoes now.
7. Cover the skillet tightly with a lid or foil and transfer it to the oven.
8. Cook in the oven for 2-3 hours, until the meat is tender and easily pulls away from the bone.
9. Let the shanks rest before serving. Serve with mashed potatoes or fresh bread.
Nutritional Information (per serving):
- Energy: 650 kcal
- Protein: 45 g
- Fat: 40 g
- Carbohydrates: 30 g
- Fiber: 5 g

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