Braised Lamb Shank with Velvety Roasted Garlic Puree
Braised Lamb Shank with Velvety Roasted Garlic Puree is the ultimate comfort dish, perfect for both special gatherings and cozy family dinners. This recipe features succulent lamb shanks that are slow-cooked to perfection, resulting in melt-in-your-mouth tenderness. The rich flavors of rosemary and red wine blend seamlessly with a smooth roasted garlic puree, creating an unforgettable meal that warms the heart and delights the senses. Ideal for impressing guests or enjoying a relaxing evening at home, this dish is as approachable as it is elegant.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Braising
- Cuisine: Comfort Food
Ingredients
Scale
- 2 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup red wine
- 2 cups beef or lamb stock
- 2 sprigs rosemary
- Salt and black pepper to taste
Instructions
- Preheat your oven to 325°F (160°C).
- Chop onion, carrots, and celery; mince garlic.
- Season lamb shanks with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat; sear the shanks until browned on all sides (about 4-5 minutes). Remove and set aside.
- In the same pot, sauté onions, carrots, celery, and garlic for about 5 minutes. Stir in tomato paste and cook for an additional minute.
- Deglaze with red wine for about 3 minutes until slightly reduced.
- Return lamb shanks to the pot; add stock and rosemary. Bring to a simmer, cover, and transfer to the oven.
- Braise for 2-3 hours until fork-tender.
Nutrition
- Serving Size: 1 lamb shank with puree
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg