MADIA ACADEMY : Stinco di agnello con patate speziate, servite con Nebbiolo Michet

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol, while white wine can be a less intense option.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces sodium and calories, while seasoned water is a budget-friendly alternative.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often less expensive than parmesan.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Season lamb shanks with salt and black pepper, then add to the pot, browning on all sides for 8-10 minutes.

Remove lamb shanks and set aside. Add chopped onions, carrots, and celery to the pot, sautéing until softened, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Pour in red wine, scraping up any browned bits from the bottom of the pot, and simmer for 3-4 minutes.

Add beef broth, tomato paste, bay leaves, rosemary, and thyme, stirring to combine.

Return lamb shanks to the pot, ensuring they are submerged in the liquid.

Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C).

Braise for 2-2.5 hours until the meat is tender and falling off the bone.

Remove the pot from the oven and let the shanks rest for 10 minutes.

Skim excess fat from the surface of the sauce, then adjust seasoning with salt and pepper.

Serve lamb shanks topped with sauce and grated parmesan, garnished with fresh parsley.

Cooking Techniques

Spice Level:

Allergens