Prep Time:
20 mins
Cook Time:
3 hrs
Total Time:
3 hrs 20 mins
Servings:
4
Ingredients
Directions
Preheat the oven to 300 degrees F (150 degrees C).
Heat olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear shanks in hot oil until well browned on all sides, then remove from the pan and set aside.
Add celery, carrots, onion, leek, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with bay leaf, peppercorns, thyme, and rosemary. Pour in chicken stock and red wine, increase heat to high, and bring to a simmer. Season to taste with salt. Place the lamb shanks on top of the vegetables.
Cover the roasting pan tightly with heavy aluminum foil and place into the preheated oven. Bake gently until meat is tender and falls off the bone, 2 1/2 to 3 hours.
Remove bay leaf and herb stems before serving shanks with vegetables and sauce.
Nutrition Facts (per serving)
| 824 | Calories |
| 41g | Fat |
| 35g | Carbs |
| 61g | Protein |
