German-Style Braised Lamb Shanks
A hearty, comforting dish featuring tender lamb shanks in a rich, flavorful broth. Perfect for a chilly evening.
Ingredients
- ●4-6 lamb shanks
- ●1 medium yellow onion
- ●4-6 quick-cooking carrots
- ●1 cup turkish red wine
- ●2-3 bake-friendly potatoes
- ●2 tbsp german-style mustard
- ●to taste salt
- ●chopped (optional) fresh parsley
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the lamb shanks with salt.
- 3
Heat a large Dutch oven over medium-high heat. Sear the lamb shanks until browned on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
- 4
Add the sliced onion to the pot and cook until softened, about 5 minutes.
- 5
Add the carrots, red wine, and mustard to the pot. Stir to combine.
- 6
Return the lamb shanks to the pot and bring the liquid to a simmer.
- 7
Cover the pot with a lid and transfer it to the preheated oven.
- 8
Braise the lamb for 2 1/2 to 3 hours, or until the meat is tender and falls off the bone.
- 9
Remove the pot from the oven and let it cool slightly.
- 10
Serve the lamb shanks with the braising liquid spooned over the top. Garnish with chopped parsley, if desired.
- 11
Serve with boiled or roasted potatoes, if desired.