Succulent braised lamb shanks slow cooked in a red wine, tomato, and fresh basil sauce. Serve with mushroom risotto and grilled zucchini.
Ingredients
- 2 large white onions , chopped
- 4 lambs shanks
- 2 cups dry red wine
- 1 cup balsamic vinegar
- 0.33 cups olive oil
- 4 cloves garlic , pressed
- 2 lemons , quartered
- 2 , 14.5 ounce
- 1 bunch fresh basil , chopped
- 1 tablespoon kosher salt
- 1 tablespoon cracked black pepper
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
-
3
Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.
Nutrition Facts
Per serving
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