Oregano ·
Oregano Lamb Shanks
Oregano Lamb Shanks
Serves: 2
In This Recipe
- 🌿 Oleavia Oregano Fused Extra Virgin Olive OilÂ
Ingredients
| Ingredient | Amount |
|---|---|
| Lamb shanks | 2 |
| Oleavia Oregano Fused Extra Virgin Olive Oil | 4 tbsp |
| Onion, chopped | 1 |
| Garlic cloves, minced | 3 |
| Carrots, chopped | 2 |
| Celery stalks, chopped | 2 |
| Fresh rosemary | 2 sprigs |
| Bay leaves | 2 |
| Tomato paste | 1.5 tbsp |
| Beef broth | 1 cup |
| Red wine (optional – used in this recipe) | 1 cup |
| Salt & pepper | To taste |
Instructions
- Preheat the Oven: Set your oven to 325°F (160°C).
- Sear the Lamb Shanks: Heat 2 tbsp Oregano EVOO in a large Dutch oven over medium-high heat. Season the lamb with salt and pepper and sear all sides until browned (about 4–5 minutes per side). Remove and set aside.
- Sauté the Vegetables: In the same pot, add the remaining 2 tbsp of Thyme EVOO. Sauté the onion, garlic, carrots, and celery for about 5 minutes until softened.
- Deglaze with Wine: Pour in the red wine and scrape any browned bits from the bottom. Simmer for 2–3 minutes until slightly reduced.
- Add Broth & Tomato Paste: Stir in the beef broth, tomato paste, rosemary, and bay leaves. Bring the mixture to a simmer.
- Combine & Cook: Return the lamb shanks to the pot. Cover with a lid or foil and transfer to the oven. Cook for 2½ to 3 hours, turning halfway through, until fork-tender and falling off the bone.
- Final Touch: Remove from the oven and let rest for 8–10 minutes before serving.
