Red Wine-Braised Lamb Shanks
Description
Succulent braised lamb shanks slow cooked in a red wine, tomato, and fresh basil sauce. Serve with mushroom risotto and grilled zucchini.
Ingredients
•
2 large white onions, chopped
•
4 lamb shanks
•
2 cups dry red wine
•
1 cup balsamic vinegar
•
1/3 cup olive oil
•
4 cloves garlic, pressed
•
2 lemons, quartered
•
2 (14 1/2 ounce) cans diced tomatoes
•
1 bunch fresh basil, chopped
•
1 tablespoon kosher salt
•
1 tablespoon cracked black pepper
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
3
Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.