Ingredients Jump to Instructions ↓

  1. 6 lamb shanks

  2. 1/2 teaspoon sea salt

  3. 1/4 teaspoon ground black pepper

  4. 3 tablespoons olive oil

  5. 1 onion, peeled and chopped

  6. 8 cloves garlic, peeled

  7. 2 cups dry white wine

  8. 2 cups chicken stock

  9. 5 fresh thyme sprigs

  10. 3 bay leaves

  11. 1 tablespoon black peppercorns

  12. 2 fresh rosemary sprigs

  13. 2 sweet potatoes, peeled and diced

  14. 1 red bell pepper, seeded and diced

  15. 1 yellow bell pepper, diced

  16. 24 cloves garlic, peeled

  17. 1 yellow onion, peeled and cut into wedges

  18. 2 tablespoons olive oil

  19. 3 tablespoons butter

  20. 1/4 cup minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F (205°C). Season shanks with salt and pepper. Heat oil in a heavy-bottomed pan and brown shanks until meat caramelizes. Add onion and garlic and continue to brown. Transfer meat and onion to a large roasting pan. Deglaze pan with wine, scraping up brown bits from bottom of pan. Pour wine over shanks and onions and add enough stock to cover shanks. Add 3 of the sprigs of thyme, bay leaves and peppercorns. Bring to a boil on stove-top, cover, and put in oven for 1 1/2 to 2 hours. Remove shanks; strain broth and cool. Remove meat from bones after it has cooled. Skim off fat from broth. Add rosemary and remaining thyme sprigs; reduce broth by half. Combine sweet potatoes, peppers, garlic, onion and olive oil; oven-roast covered for 30 minutes. When ready to serve, melt butter and lightly brush browned lamb. Add vegetables and broth. Simmer until everything is heated thoroughly, about 10 min. Serve hot with parsley.


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