Lamb Shanks In Red Wine Recipe

Unlike what most people may believe, lamb shanks is not exactly a recipe, it is a particular kind of meat cut from a lamb. The portion right below the shoulder and in continuation with the shoulder(s) is known as the shank(s). When served, this cut comes with a chunk of juicy meat attached to a hollow bone. What makes this portion of the meat especially delicious is the texture of the meat, which if super fibrous and juicy at the same time and also the fact that it absorbs the marinade and spices that it is cooked in really well.

Lamb shanks can be made in a number of ways – grilled, baked, with curry, or even braised – each tastier than the other. The recipes also vary from one region to the other; for example, Indian likes its shanks slow cooked in strong spices and with some curry, while the Continental style of cooking the meat is less spicy and more broth like. This recipe is of a mildly spiced rosemary seasoned lamb shanks cooked in red wine, eaten popularly in Italy! So get cooking and whip up this delicious rosemary lamb shank!

 

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Lamb Shanks In Red Wine Recipe
Lamb shanks slow cooked in Italian herbs and red wine.
Votes: 1
Rating: 5
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Rate this recipe!
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 150 minutes
Servings
people
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 150 minutes
Servings
people
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Sprinkle shanks with salt and pepper.
  2. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
  3. Add onions, carrots and garlic to pot and sauté until golden brown, about 10 minutes.
  4. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme.
  5. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
  6. Remove cover from pot. Simmer about 20 minutes longer.
  7. Transfer shanks to platter, place in a warm oven.
  8. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

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