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Roast Lamb Shank

Yields4 ServingsPrep Time20 minsCook Time3 hrs 20 minsTotal Time3 hrs 40 mins

 4 Large Lamb Shanks
 2 Large Carrots (sliced, peels on)
 2 Parsnips (sliced, peels on)
 1 Turnip (sliced, peels on)
 1 Yellow Onion (sliced)
 4 Celery Stalks (sliced)
 6 Garlic Cloves
 15 Fresh Thyme Sprigs
 2 Fresh Rosemary Sprigs
 1 Parsley bunch (small)
 4 cups Beef Stock
 3 tbsp Tomato Paste
 2 cups Red Wine
 Olive Oil
 Salt & Pepper
Cookware
 6qt. Ceramic Enameled Cast Iron Dutch Oven
 4qt. Romertopf Clay Cooker
1

Season Lamb Shanks on all sides with salt and fresh cracked pepper.
Pre-Heat oven to 325 degrees. (Leave oven cold if using Clay Cooker)

2

Heat Ceramic Dutch Oven over medium high heat.
Add Olive oil and sear Lamb Shanks on all sides until light brown.
Once brown, remove Lamb from pot and set aside.

3

To Dutch Oven, Add Veggies and Herbs to the Dutch Oven and caramelize. ~15 mins

Add Tomato paste and stir for 4 minutes.
Deglaze with Red Wine and reduce until very thick.
Add Beef Stock to the mix.

4

Optional Bake
Place Lamb Shanks in cold Clay Cooker, and cover with mixture from the Dutch oven.
Place in cold oven and set temp to 325 degrees.
Cook for 3 hours.
Normal Bake
Add Lamb Shanks to the Dutch oven and give a mix.
Place Dutch Oven in pre-heated oven and cook for 3 hours.

5

Remove Lamb from the pot (they will fall off the bone so be careful)

6

Serve over couscous or creamy risotto.

Nutrition Facts

Serving Size 1 Lamb Shank

Servings 0