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This recipe makes enough to serve four people so if you want left overs you can just double the ingredients. You don't need an expensive red wine because it will still taste great. Adding carrots and celery is recommended for additional flavor but if you don't like them, you can leave them out and it will still be plenty flavorful.

This recipe takes about three and a half to cook but it will taste so great, you will forget all about how long you had to wait!

Let's Get Started…

The Ingredients To Gather:

• 4 lamb shanks
• 2 – 3 tbsp olive oil,
  
• 1 cup onion
  
• 1 cup carrot
  
• 1 cup celery
  
• 3 garlic cloves
  
• 2½ cups red wine
  
• 28 oz can crushed tomatoes
  
• 2 tbsp tomato paste
  
• 2 cups chicken stock
  
• 5 sprigs of thyme, or 2 tsp dried thyme
  
• 2 dried bay leaves
• ½ to 1½ cups hot water

The Step By Step Directions To Follow:

1. Preheat the oven to 350F
   
2. Pat lamb shanks dry and sprinkle with 1 tsp of salt and black pepper.
   
3. Heat 2 tbsp of olive oil in a heavy based pot over high heat.
   
4. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes.
   
5. Remove lamb onto a plate and drain excess fat from the pot.
   
6. Turn the heat down to medium low. Heat remaining 1 tbsp of olive oil in the same pot. Add onion, carrot, celery and garlic.
7. Sauté for 10 minutes until the onion is translucent.
   
8. Add red wine, turn up the heat to medium high.
9. Bring it to a simmer, scraping the bottom of the pan to mix all the brown bits into the wine.
10. Simmer for 3 minutes to evaporate the alcohol a bit.

Finished!

These lamb shanks are so good you may want to make them every weekend. Have you tried these lamb shanks yet?

Let Us Know How They Turned Out For You!

Article Source: Recipe Tin Eats