Argentinian Roasted Lamb Shank Stew
A hearty and flavorful stew made with tender lamb shank in a rich and aromatic Argentinian-inspired sauce.
Ingredients
- ●1-2 Lamb shankdepending on size
- ●2 tablespoons Olive oilfor browning
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●1 cup Red winedry
- ●2 cups Beef brothlow sodium
- ●2 tablespoons Tomato pasteconcentrated
- ●1 teaspoon Chili flakesoptional
- ●1 teaspoon Dried oreganodried
- ●to taste Salt and pepperfor seasoning
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the lamb shank until browned on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
- 3
Add more oil to the pot if necessary, then sauté the chopped onion and minced garlic until softened, about 5 minutes.
- 4
Add the red wine, beef broth, tomato paste, chili flakes, and dried oregano to the pot. Stir to combine and bring to a boil.
- 5
Return the lamb shank to the pot, cover with a lid, and transfer to the preheated oven.
- 6
Braise the lamb shank for 2-3 hours, or until the meat is tender and falls off the bone.
- 7
Season the stew with salt and pepper to taste, then serve hot garnished with fresh herbs, if desired.