This image courtesy of Joseph DeLeo
This is one of those comfort foods that need to be served on a bed of cauliflower puree.
Total Timeunder 4 hours
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, lactose-free, low carb, peanut free, soy free, tree nut free
Taste and Texturegarlicky, herby, meaty, savory, winey
- 3 tablespoons olive oil
- 4 lamb shanks
- 6 garlic cloves, sliced
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 4 leeks, including some of the green, sliced thick
- 1 cup dry red wine
Preheat the oven to 350°F.
Heat the olive oil in a dutch oven over medium-high heat until hot. Add the lamb shanks and brown thoroughly all over—you may have to do this in batches.
Add the remaining ingredients and stir to combine, then cover the pot and put it in the oven for 2 hours or until the meat is almost falling off the bone.
1997 Frances McCullough
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