Herb Lamb Shanks are a meltingly tender and aromatic delight. The long, slow cooking transforms a normally tough cut of meat into an exceptionally tender delicacy, infused with the robust flavors of rosemary, thyme, and red wine. Served over a bed of creamy mashed potatoes and roasted root vegetables, these lamb shanks make for a supremely comforting and hearty cold weather entrée.
Cut
Lamb Shanks
Cook
Slow Cook
Serves
4
Prep time
35 Minutes
Cook time
1 hr or more
Level
Intermediate
Print recipe
Herb Lamb Shanks

Ingredients

  • 4 Atkins Ranch Lamb Shanks
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp kosher or sea salt
  • 2 tsp fresh ground black pepper
  • 1 large peeled Spanish yellow onion, cut into wedges
  • 2 medium peeled carrots, cut into obliques
  • 3 medium ribs chopped celery
  • 2 medium peeled parsnips, cut into large chunks
  • 2 minced garlic cloves
  • 1 small bunch fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 2 cups of red wine (eg. Cabernet Sauvignon)
  • 1 Tbsp balsamic vinegar
  • 3 Tbsp tomato paste
  • 6 cups chicken stock

Method

  1. Preheat oven to 350ºF.
  2. Season shanks with salt & pepper on both sides.
  3. Working in batches, sear lamb in Dutch oven over high heat with olive oil until browned on all sides, about 5 minutes per side.
  4. Reduce heat to medium and set lamb to the side. Add vegetables to Dutch oven and cook until browned, about 10 minutes. Stir occasionally.
  5. Stir in tomato paste until completely mixed in and reduce heat to medium.
  6. Add stock and herbs. Stir.
  7. Add lamb shanks back into pot, cover, and cook at 350ºF for about 2 hours. Meat will fall off the bone.
  8. Using a spoon or tongs, remove meat from pot and set aside. Place pot with liquid on stove top over medium and cook an additional 5 minutes over medium high, with lid off, until the sauce is thickened.

Hints & Tips
Serve shanks and vegetables over mashed potatoes. Add sauce and fresh herbs. Season with salt and pepper as desired.