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Preheat oven to 300 degrees F (150 degrees C).
Heat the olive oil in a roasting pan on the stove over medium-high heat. Coat shanks with flour well and then leave behind excess. Flame the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, constantly stirring; about 5 minutes! You can season with the bay leaf, peppercorns, thyme, and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer. Flavor to taste with sea salt, and place the lamb shanks on top of the vegetables!
Cover the roasting pan tightly with heavy aluminum foil, and place into the preheated oven. Bake gently until the meat is tender and falls off the bone. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.
Nutrition Facts: 824.3 calories; protein 60.8g; carbohydrates 34.8g; fat 41.3g; cholesterol 173.4mg 58% DV; sodium 792.9mg 32% DV.