Back to Recipes

Italian Braised Lamb Shanks

Meat|Eileen Goltz

This recipe is kosher for passover

  • Ready In: 2 hours, 45 minutes
  • Prep Time: 15 minutes
  • Cook Time: 2½ hours
  • Yield: 8 servings
Italian Braised Lamb Shanks

please consult the ou's guidelines for checking fruits and vegetables >

Ingredients

  • ½ cup olive oil
  • 8 lamb shanks (about 1 lb. each)
  • 2 large red onions
  • 2 large carrots
  • 10 garlic cloves, chopped
  • 4 (16 oz.) cans Italian plum tomatoes
  • 3 cup dry white wine
  • 2 Tablespoon grated lemon peel
  • 4 teaspoons dried red pepper flakes
  • 2 teaspoons salt

Instructions

  1. Divide oil between 2 large Dutch ovens and heat over medium-high heat. Add 4 shanks to each and cook until brown, about 3 minutes per side. Remove shanks.
  2. Slice red onion. peel and cut carrots into 1/4-inch-thick rounds. Add half of onions, carrots and garlic to each pan. Cook until light brown, stirring occasionally, about 8 minutes.
  3. Drain and chop the canned tomatoes. Add half of tomatoes, wine, lemon peel, red pepper flakes and salt to each pan.
  4. Bring to a boil. Reduce heat to medium low.
  5. Return 4 shanks to each pan. Cover and cook until meat is very tender and begins to fall off bone, stirring and turning occasionally, about 2 hours.
  6. Transfer shanks to platter. Boil liquid if necessary to reduce to sauce consistency.