Spicy Lamb Shanks | Gordon Ramsay

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine retains some flavor without the alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Preheat the oven to 325°F.

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

Season lamb shanks with salt and black pepper.

Sear lamb shanks in the Dutch oven until browned on all sides, about 4-5 minutes per side.

Remove lamb shanks and set aside.

Add chopped onions, carrots, and celery to the pot; sauté until softened, about 5-7 minutes.

Stir in minced garlic and fresh rosemary; cook until fragrant, about 1 minute.

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

Return lamb shanks to the pot; add beef broth, bay leaves.

Bring to a simmer, then cover and transfer to the oven.

Roast for 2.5 to 3 hours, until the meat is tender and falling off the bone.

Remove from the oven and let rest for 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens