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Mediterranean Lamb Shanks

Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours

Ingredients

  • 2 x 1 lb - 1 1/2 lb lamb shanks
  • 1 tsp kosher salt
  • 3/4 tsp black pepper
  • 2 tbsp vegetable oil
  • 2 large carrots cut into large chunks
  • 1 celery stick cut into large chunks
  • 1 cup yellow onion sliced thick
  • 1/4 cup fresh mint + 1 tbsp chopped
  • 1 tbsp fresh rosemary or 1 tsp dried
  • 2 tsp garlic granules
  • 1 tsp paprika
  • 1 cup red wine
  • 2 cups unsalted vegetable stock
  • 1 can 16 oz cannellini beans (rinsed and drained)

Instructions

  • Season lamb shanks with salt and pepper.
  • Heat oil in a large skillet.
  • Brown shanks on all sides and when complete place them into a large ovenproof dutch oven and set aside.
  • In the same skillet you browned the shanks in, add carrots, celery and onion and saute until onions soften and brown a little.
  • Add 1/4 cup of mint, rosemary, garlic and paprika and continue to saute until flavors release.
  • Deglaze pan by adding red wine and mixing it in with the ingredients, you should be able to remove any bits stuck to the bottom of the skillet, release them all, there's lots of flavor in those bits.
  • Carefully pour red wine mixture on top of shanks and place dutch oven on a high heat.
  • Add vegetable stock and when liquid bubbles cover dutch oven and place in a preheated oven at 350 and cook for 1 1/2 hours. Check a couple of times to monitor progress.
  • After cooking for 1 1/2 hours remove dutch oven and carefully remove shanks and place them on a board or plate.
  • With a slotted spoon, remove the chunks of carrots, celery and onions and discard.
  • Taste the gravy in the dutch pot and adjust flavors according to taste by adding what you think the gravy is lacking, if any.
  • Add cooked cannellini beans and stir then place the shanks back in the dutch oven.
  • Cover dutch oven and return to the oven for a further 30 minutes.
  • Sprinkle with balance of mint when serving

Notes

The carrots, celery and onion are discarded once their flavors are released, therefore, they should be cut into large chunks to make for easy removal.