Eosinophilic Esophagitis Friendly Gluten Free Lamb Shanks Braised in Red Wine
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Learn more →Ingredients
4 servings
- 4 bone-in lamb shanks (about 1 lb / 450g each)
- 1 ½ tsp kosher salt
- 1 tsp black pepper, freshly ground
- 3 tbsp olive oil, divided
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 2 cups dry red wine (such as cabernet sauvignon or côtes du rhône)
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
For the slurry
- 2 tbsp cornstarch
- 3 tbsp cold water
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the lamb shanks thoroughly dry with paper towels, then season all over with the salt and pepper.
- 2
Heat 2 tablespoons of the olive oil in a 6-quart Dutch oven over medium-high heat until shimmering. Add 2 lamb shanks and sear, turning with tongs every 2–3 minutes, until deeply browned on all sides, about 10–12 minutes total. Transfer to a plate and repeat with the remaining 2 shanks. Set all 4 shanks aside.
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