Name: Slow-Cooked Lamb Shanks
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Ingredients: 2 lamb shanks; 2 tbsp cooking oil; 2 onions, chopped; 2 carrots, sliced; 1 garlic bulb, halved; 3 dl (1 ¼ cups) red wine; 5 dl (2 cups) stock (beef or chicken); 2 sprigs rosemary; 3 sprigs sage; 10–12 small potatoes, skin on; 1 tsp black peppercorns, slightly crushed; Salt, to taste

Ingredients

Scale

2 lamb shanks
2 tbsp cooking oil
2 onions, chopped
2 carrots, sliced
1 garlic bulb, halved
3 dl (1 ¼ cups) red wine
5 dl (2 cups) stock (beef or chicken)
2 sprigs rosemary
3 sprigs sage
10–12 small potatoes, skin on
1 tsp black peppercorns, slightly crushed
Salt, to taste

Cook Mode Prevent your screen from going dark

Instructions

Season the lamb shanks generously with salt.
Heat the cooking oil in a Dutch oven over medium-high heat. Sear the lamb shanks until well browned on all sides. Set them aside.
In the same pot, add the chopped onions and sauté until they soften.
Add the sliced carrots and let them fry for a few minutes.
Add the black peppercorns, sage, rosemary, garlic halves, and red wine. Bring to a boil.
Return the lamb shanks to the pot and pour in the stock.
Cover with a round piece of parchment paper (cartouche) cut to fit the pot, with a small hole in the center. Place the lid on top.
Let the lamb braise in the oven at 150°C (300°F), or over a gentle open fire, for 1 hour.
After 1 hour, add the potatoes on top of the cartouche. Cover again and cook for 1 more hour.
Serve the lamb and potatoes as they are, with some of the braising liquid spooned over. A fresh salad makes a lovely side. Enjoy!

Prep Time: 15 minutes
Cook Time: 2 hours