Description
Tender lamb shanks slowly braised in a rich red wine gravy, paired with caramelized roast pumpkin for a comforting fall meal.
Ingredients
Scale
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 garlic cloves, minced
- 2 cups red wine
- 2 cups beef stock
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 kg pumpkin, peeled and cubed
- 2 tablespoons honey
- 1 tablespoon olive oil for pumpkin
Instructions
- Preheat oven to 325°F (165°C).
- Season lamb shanks with salt and pepper.
- Heat olive oil in a large ovenproof pot over medium-high heat. Brown lamb shanks on all sides, about 5 minutes per side. Remove and set aside.
- In the same pot, add onion, carrots, and garlic. Cook until softened, about 5 minutes.
- Add red wine, beef stock, diced tomatoes, tomato paste, rosemary, and thyme. Bring to a simmer.
- Return lamb shanks to the pot. Cover and transfer to the oven. Braise for 2.5 hours, or until meat is tender.
- Meanwhile, toss pumpkin cubes with honey and olive oil. Spread on a baking sheet and roast at 400°F (200°C) for 30-40 minutes, until golden.
- Serve lamb shanks with the red wine gravy and roasted pumpkin on the side.
Notes
For best results, use a full-bodied red wine like Cabernet Sauvignon. This recipe pairs well with mashed potatoes.
Nutrition
- Calories: 650
- Sugar: 10g
- Fat: 35g
- Carbohydrates: 25g
- Protein: 45g