Rosemary and Red Wine, is there a better pairing for lamb shanks? I think not. This iconic flavor duo brings out the rich, full flavor of lamb and is a treat, no matter the occasion. These shanks are not only bursting with flavor, but they are also simple and easy to make.
- 1 package Boise River Lamb, Lamb Shanks
- 1 yellow onion, sliced
- 3 carrots, sliced
- 3 celery ribs. sliced
- 8 oz. sliced mushrooms, 1 box
- 3 cloves of garlic, minced
- 2 cups chicken broth or vegetable broth
- 1 cup red wine
- 2 tsp rosemary, dried, or 2 sprigs of fresh rosemary
- 1 tsp thyme
- 3 tbsp olive oil
- salt and pepper to taste
- Preheat oven to 425 F.
- Heat 2 tbsp olive oil over medium-high heat in a large Dutch-oven skillet or a high-sided oven-proof skillet or pot.
- Take the shanks out of packaging, pat to dry, season with salt and pepper. Make sure oil is hot, then sear on all sides until browned. Remove lamb shanks and set aside.
- Add remaining 1 tbsp of oil and add in onions, carrots, celery, mushrooms, and garlic. Stir frequently, cooking until garlic is fragrant and onions are softened. Make sure nothing is stuck to the bottom of the pot.
- Add shanks back to the pot, then slowly pour chicken broth and wine into the pot. Stir as well as you can without spilling anything. Add in rosemary and thyme. Bring to a boil.
- Cover the pot and place it in the oven. Cook for 1.5 to 2 hours or until lamb is tender and internal temperature is between 155 and 165.
- Remove from oven. Serve lamb shanks with vegetables from the pot over a bed of risotto or mashed potatoes and enjoy!