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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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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 (14.5 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.
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