How to make LAMB SHANKS Italian Style

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.

Start with lamb shanks, about four dollars each.

Prepare vegetables: dice onion, celery, carrot, and garlic. Optionally, use a food processor for a finer chop.

Heat olive oil in a cast iron Dutch oven over medium-low heat.

Season lamb shanks with salt and black pepper, then sear in the pot until browned on all sides, about a few minutes per side.

Remove the lamb shanks from the pot and set aside.

Add diced vegetables to the pot and cook for about 5-10 minutes until they start to turn translucent.

Add whole garlic cloves to the pot.

Stir in about two-thirds of a 6-ounce can of tomato paste and mix well, cooking for a few minutes.

Pour in about half a bottle of Chianti and follow with vegetable stock. Season with salt and pepper.

Add canned tomatoes, crushing them by hand, and bring the mixture to a low simmer.

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

Cover the pot tightly with foil and place it in a preheated oven at 375°F (190°C) for around three hours, checking every hour to ensure nothing sticks to the bottom.

After two hours, check on the lamb shanks and pull back the foil slightly to let the sauce reduce for the last hour of cooking.

After three hours, check that the meat is tender and falling off the bone. Remove from the oven.

Chop fresh parsley and sprinkle it over the dish before serving.

Plate the lamb shanks with sauce and additional parsley, noting that there will be extra sauce left over.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens