Ingredients

• 5.5 pounds lamb shanks
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 0.5 teaspoons dried rosemary
• 0.5 teaspoons dried thyme
• 1 tablespoon butter
• 1 onion , diced
• 1 rib celery , diced
• 1 large carrot , diced
• 1.5 tablespoons all-purpose flour
• 4 cloves garlic , minced
• 0.5 cups red wine
• 1 cup chicken broth
• 1 cup water
• 1 tablespoon balsamic vinegar
• 0.13 teaspoons ground cinnamon
• 1 teaspoon minced fresh rosemary leaves

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place lamb shanks in a roasting pan. Drizzle with oil; season generously with salt and black pepper. Sprinkle with 1/2 teaspoon dried rosemary and thyme.
3. 3 Roast in the preheated oven until lamb shanks are brown, about 30 minutes.
4. 4 Reduce the oven temperature to 325 degrees F (165 degrees C).
5. 5 Melt butter in a saucepan over medium-high heat. Add onion, celery, and carrot; cook until onion is browned, about 10 minutes. Stir in flour until combined. Add garlic; cook, 1 minute. Stir in wine, scraping up the brown bits of food off the bottom of the pan with a wooden spoon. Stir in broth, water, vinegar, and cinnamon; pour over lamb shanks.
6. 6 Cover the roasting pan with aluminum foil, sealing it loosely so sauce can reduce slightly as it cooks.
7. 7 Bake lamb shanks in the preheated oven for 1 hour. Flip lamb shanks; place foil back on pan. Continue baking until lamb shanks are fork-tender, about 1 hour more. Transfer lamb shanks to a large bowl, cover with foil, and rest for 10 minutes.
8. 8 Meanwhile, transfer braising liquid to a saucepan over high heat; boil for 10 minutes, skimming fat as it reduces and slightly thickens. Stir in 1 teaspoon minced fresh rosemary; taste and adjust seasonings. Serve lamb shanks with sauce.

Nutrition per serving