Try making this lamb shanks and potato dish, a comforting and satisfying recipe that’s sure to become a favorite. With just a few simple ingredients and a bit of patience, you can create a memorable meal that will have everyone asking for seconds. Here’s how to make it.
Ingredients
- 4 lamb shanks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves of garlic, minced
- 2 carrots, peeled and diced
- 2 stalks of celery, diced
- 2 large potatoes, peeled and cubed
- 1 cup of red wine (optional)
- 2 cups of beef or vegetable broth
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 1 bay leaf
- Chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 325°F (160°C). Season the lamb shanks generously with salt and pepper.
- In a large Dutch oven or oven-safe skillet, heat the olive oil over medium-high heat. Add the lamb shanks and sear them on all sides until browned, about 5 minutes per side. Remove the lamb shanks from the skillet and set aside. In the same skillet, add the diced onion, minced garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the cubed potatoes to the skillet and cook for an additional 2 minutes. If using, pour in the red wine and simmer for a few minutes to deglaze the pan, scraping up any browned bits from the bottom.
- Return the lamb shanks to the skillet, nestling them among the vegetables. Pour the beef or vegetable broth over the lamb shanks and vegetables. Add the fresh rosemary, thyme, and bay leaf.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 2 to 2 1/2 hours, or until the lamb is fork-tender and the potatoes are cooked through. Once cooked, remove the skillet from the oven and discard the bay leaf and herb sprigs.
- Serve the lamb shanks and potatoes hot, garnished with chopped fresh parsley. Enjoy the comforting and flavorful goodness of this lamb shanks and potato dish, perfect for any occasion!
