Ingredients
2 tablespoons extra-virgin olive oil divided
4 – 6 lamb shanks trimmed of excess fat
1 large white onion diced
6 cloves garlic minced
2 large carrots sliced 1/2-inch thick
1 pinch coarse salt and freshly ground pepper
1/4 cup flour
2 cups beef stock
1 1/2 cups red wine like Merlot Pinot Noir, or a Chianti — optional. Substitute with extra stock).
14 oz (400 g) passata (tomato puree or American tomato sauce)
2 tablespoons tomato paste
2 beef bouillon cubes crushed
1 teaspoon fresh rosemary finely chopped
2 tablespoons fresh parsley finely chopped (divided)
2 bay leaves
Salt and pepper to season
Description
Delia Smith’s Lamb Shanks recipe is a savory delight featuring succulent lamb, aromatic herbs, and a rich tomato-based sauce. With a cooking time of 2.5 hours, this hearty dish serves up warmth and flavor. Let’s dive into the simple steps that make this recipe a comforting culinary experience.
Instructions
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