When people think of Italian, theres many foods that come to mind. Pizza, Spaghetti, other stereotypical things Americans think Italians eat; but few know of the Italian Lamb Shanks. Cooked in wine, with an incredible aroma, Lamb Shanks are not to be missed.
Here's is a video of the legendary chef Gordon Ramsey's take on Lamb Shanks: Ramsey's Lamb Shanks.
How to make Lamb Shanks
- Rub lamb shanks with olive oil and season generously with salt and pepper.
- Heat a heavy Dutch oven. When hot, drizzle a thin layer of olive oil to coat the bottom. Sear the lamb shanks until browned and remove from the pot.
- To the same pot, add a teaspoon of olive oil and the sliced sweet onions. Toss to coat with the pan drippings. Reduce heat and cover.
- Sweat the onions until limp but not browned, stirring often.
- When they are limp, add the wine and cook for two minutes, scraping up any browned bits from the bottom of the pot.
- Add garlic cloves, tomatoes, and 1/2 cup water. Stir to combine.
- Return the lamb shanks to the pot.
- Reduce heat to low and simmer, turning lamb shanks occasionally, for 1 1/2 hours or until tender. Add additional water if the sauce becomes too thick.
- Serve braised lamb shanks with cooked pasta, rice, or mashed potatoes and sprinkle with parsley.
Mouth Watering Lamb Shanks
- 2 pounds lamb shank
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon Kosher salt (to taste)
- 1 teaspoon Freshly ground black pepper (to taste)
- 1 onion large sweet onion (sliced)
- 1/2 cup red wine
- 1 head garlic (10 to 12 whole cloves, separated and peeled)
- 1 large can diced tomatoes
- 1/2 cup water (or more - see instructions)
- 1 tablespoon parsley (chopped)