Slow Cooked Lamb Shanks In Oven Recipe

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Slow-Roasted Lamb Shanks

Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

total:

3 hrs 38 mins

Yield:

4 servings (serving size: 1 shank)

Nutrition Info

Ingredients

Ingredient Checklist

1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
6 garlic cloves
1 medium shallot, peeled
3 tablespoons extra-virgin olive oil, divided
4 (12-ounce) lamb shanks
¾ teaspoon kosher salt
½ teaspoon black pepper
⅓ cup fruity, earthy red wine
1 ½ teaspoons all-purpose flour
1 ½ tablespoons Dijon mustard
½ cup dried porcini mushrooms
½ cup panko (Japanese breadcrumbs)
Cooking spray

Directions

Instructions Checklist

Step 1

Preheat oven to 450°.

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Step 2

Combine first 4 ingredients in a mini food processor. Add 1 1/2 teaspoons oil; process until finely ground. Sprinkle lamb evenly with salt and pepper; coat with herb mixture. Place lamb in a single layer in a large ovenproof skillet; roast at 450° for 30 minutes, turning after 20 minutes.
Step 3

Reduce heat to 225° (do not remove lamb).
Step 4

Cover lamb with foil. Bake an additional 2 1/2 hours or until lamb is tender. Remove lamb from pan; keep warm. Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain 1/2 cup drippings into a bowl, stopping before fat layer reaches opening; discard fat. Return the drippings and wine to pan over medium heat; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/2 cup (about 8 minutes). Remove 2 tablespoons wine mixture from pan; stir in flour. Return flour mixture to pan; cook for 2 minutes or until slightly thick. Remove from heat; keep warm.
Step 5

Preheat broiler.
Step 6

Combine mustard and 1 1/2 teaspoons oil in a small bowl; brush evenly over lamb. Place mushrooms in a food processor; process until finely ground. Combine ground mushrooms and panko in a shallow dish. Toss panko mixture with remaining 2 tablespoons oil. Press panko mixture evenly over lamb. Place lamb on a broiler pan coated with cooking spray. Broil 4 minutes or until golden brown, turning after 2 minutes. Serve with sauce.

Nutrition Facts

Per Serving:

388 calories; fat 19.2g; saturated fat 4.5g; mono fat 11.1g; poly fat 1.7g; protein 38.6g; carbohydrates 12.5g; fiber 1.5g; cholesterol 111mg; iron 3.8mg; sodium 604mg; calcium 29mg.