lamb shanks in red wine gravy
Great meal with an inexpensive piece of lamb meat.
yield
4 serving(s)
prep time
23 Hr
cook time
4 Hr
method
Stove Top
Ingredients For lamb shanks in red wine gravy
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4lamb shanks
- MARINADE
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3 cdry red wine like merlot
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1 mdonion, diced
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1 mdcarrot, diced
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6 sprigthyme
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2 stickrosemary
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2bay leaves
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2 tspsalt
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1 tspblack pepper
- AROMATICS AND BRAISING LIQUID
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3 Tbspolive oil
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4 clovegarlic, minced
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3 Tbsptomato paste
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6 cbeef broth, reduced sodium
- TO THICKEN THE GRAVY
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2 Tbspcorn starch mixed with 2 Tbsp water
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4 Tbspcold butter, cut into slices
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fresh parsley chopped
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mashed potatoes, for serving
How To Make lamb shanks in red wine gravy
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1Mix the marinade ingredients. Add the lamb shanks and marinate overnight.
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2Remove the shanks from the marinade and strain the marinade, and discard the solids. Reserve the liquid.
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3Add the olive oil to a Dutch oven. Add the garlic and cook 30 seconds. Add the tomato paste and cook 2 minutes.
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4Add the lamb shanks, the reserved liquid, and the beef stock. Bring to a boil. Reduce heat to low and cook about 4 hours until the meat is tender and falling off the bone.
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5Remove the shanks and shred the meat off the bone.
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6Bring the braising liquid to a boil. Add the corn starch mixture to thicken it into a gravy. Whisk the butter in one pat at a time.
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7Serve over mashed potatoes and garnish with parsley.
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