Slow-Roasted Lamb Shanks in Onion Sauce

Whether its a Sunday lunch, festive meal, or holiday dinner, slow-roasted lamb shanks in a delicious onion sauce are always a great choice. The long roasting time makes the meat so tender that you can "cut" it with just a fork.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 200 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 3 spoons Oil, olive

  • 4 pieces Meat, lamb, loaf

  • 1 kg Onion, raw

  • pieces Thyme, fresh

  • 300 ml Alcohol, Wine, Red

  • 1 teaspoon Salt, table

  • 0.25 teaspoons Spices, pepper, black

Steps

  1. Preheat the oven to 160 degrees Celsius. Rinse the lamb shanks under running water and dry them thoroughly with paper towels. Season them well with salt and pepper. Peel the onion and cut it in half. Slice all halves into pieces.

  2. Place a large, thick-bottomed roasting pan on the stove and heat three tablespoons of oil in it. Sear the seasoned lamb shanks in the hot oil. Roast them for about 8 minutes, turning them occasionally to ensure even browning on all sides. Remove the seared shanks from the pan and set them aside on a plate.

  3. Add the sliced onion to the pan. Cook it over moderate heat for about 10 minutes, stirring occasionally, until it softens and turns lightly brown. Add a few sprigs of thyme, a little salt and pepper, and continue cooking for another 1 to 2 minutes, stirring constantly.

  4. Place the seared lamb shanks on top of the sautéed onion. Pour over the meat juices that have collected on the plate and add red wine. Use a spatula to scrape the bottom of the pan to release all the caramelized bits that formed during searing. Cover the pan with a lid or tightly seal it with aluminum foil. Place it in the preheated oven for 1.5 to 2 hours. After 1 hour of roasting, remove the pan from the oven and carefully remove the lid or foil (be careful not to burn yourself!). Baste the meat with the onion sauce, then cover the pan again and return it to the oven.

  5. When the meat is so tender that it easily falls off the bone, remove the pan from the oven. Serve the roasted shanks with the onion sauce on plates, accompanied by your choice of side dish. This dish pairs wonderfully with vegetable puree or roasted vegetables.

Nutrition Information (Per 100g)

  • Calories: 138.65 kcal
  • Fat: 8.87 g
    • Saturated Fat: 3.6 g
  • Carbohydrates: 4.43 g
    • Sugars: 1.97 g
  • Protein: 9.36 g
  • Fiber: 0.49 g

Advice

Part of the wine can be replaced with water or lamb (meat) stock. Thyme can be substituted with rosemary.