Imagine the tantalizing aroma of succulent lamb shanks slow-roasting in a rich, savory sauce that fills your kitchen and beckons everyone to the dinner table. This One Pot Slow Roast Lamb Shanks recipe is not just a meal; it's an experience that transports you straight to the heart of Mediterranean cuisine. With just a handful of ingredients and a little patience, you can create a dish that is as impressive as it is comforting. Ready to wow your family and friends with a feast that melts in your mouth? Keep reading to discover the secrets to this culinary masterpiece!
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 lamb shanks
- 1 onion, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 2 cups red wine
- 4 cups beef broth
- 2 sprigs rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Remove lamb shanks from refrigerator 30 minutes before cooking to reach room temperature. Pat dry with paper towels and generously season all sides with salt and black pepper.
- Heat olive oil in a large heavy-bottomed Dutch oven or cast-iron pot over medium-high heat. Sear lamb shanks on all sides until golden brown, approximately 3-4 minutes per side. This will help develop a rich, caramelized exterior. Remove shanks and set aside.
- In the same pot, add chopped onions and carrots. Sauté for 4-5 minutes until vegetables start to soften and develop light golden edges. Add minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze the pot with red wine, scraping up all browned bits from the bottom using a wooden spoon. Allow wine to reduce by half, which concentrates the flavor.
- Return lamb shanks to the pot. Add beef broth and fresh rosemary sprigs. Liquid should come about two-thirds up the sides of the lamb shanks.
- Cover pot with a tight-fitting lid and transfer to a preheated oven at 325°F (165°C). Slow roast for
- 5 hours, allowing meat to become tender and almost falling off the bone.
- Remove from oven and let rest for 10-15 minutes before serving. Discard rosemary sprigs and skim any excess fat from the surface of the sauce.
- Plate lamb shanks and spoon rich, reduced sauce and vegetables over the top. Serve with creamy mashed potatoes or crusty bread to soak up the delicious sauce.
Tips
- Room Temperature Matters: Always take your lamb shanks out of the refrigerator 30 minutes before cooking. This helps them cook evenly and enhances the flavor.
- Sear for Flavor: Don’t skip the searing step! Browning the lamb shanks creates a delicious crust and adds depth to the overall flavor of the dish.
- Deglaze Wisely: When you add the red wine, make sure to scrape up all the flavorful bits stuck to the bottom of the pot. This is where the magic happens!
- Don’t Rush the Roast: Slow roasting at a low temperature is key to achieving tender, fall-off-the-bone meat. Trust the process and resist the urge to check too often.
- Rest Before Serving: Allow the lamb shanks to rest after cooking. This helps the juices redistribute, ensuring every bite is juicy and flavorful.
- Pairing Perfection: Serve your lamb shanks with creamy mashed potatoes or crusty bread to soak up the rich sauce—it's a match made in culinary heaven!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 8g
Protein: 45g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 140mg
