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Herb Roasted Lamb Shanks with Harissa Wine Sauce

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Cozy, delicious winter comfort food topped with a spicy sauce!

Ingredients

  • 1 Tablespoon Rosemary, Chopped
  • 1 Tablespoon Thyme, Chopped
  • 1 Tablespoon Sage, Chopped
  • Salt And Pepper, to taste
  • 2 pounds Lamb Shanks
  • 4 Tablespoons Olive Oil, Divided, Plus More To Drizzle On Lamb Shanks
  • ½ cups Celery, Chopped
  • 1 whole Yellow Onion, Chopped
  • ½ cups Carrot, Chopped
  • ½ cups Red Wine
  • 1-½ cup Beef Stock
  • 1 Tablespoon Tomato Paste
  • ¼ cups Mina Harissa

Preparation

Preheat oven to 375ºF.

In a small bowl, combine rosemary, thyme, sage, and salt and pepper. Drizzle a little bit of olive oil over the lamb shanks and cover with herb mixture.

Heat a large Dutch oven to medium-heat and add 2 tablespoons oil. Sear the shanks on both sides, about 3 minutes each side. Remove from pan and set aside.

Add the remaining olive oil to the pan. Add celery, onion, and carrots, Cook until the veggies have softened, about 5 minutes. Pour the wine into the pan and simmer for a few minutes.

Add the lamb shanks back to the pan along with beef stock. Place the pan into the oven and roast for about 1 hour and 40 minutes.

Remove pan from oven. Place lamb shanks on a wire rack to cool lightly. Meanwhile, strain the liquids and veggies through a fine mesh sieve. Return liquids to pot and turn to medium heat. Stir in the tomato paste and continue to cook until the sauce has thickened, about 5 minutes.

Pour the wine sauce into a bowl and stir in the harissa. Place some of the veggies onto a plate, top with a lamb shank and cover with harissa wine sauce. Enjoy!

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Profile photo of Al Guirguis

Al Guirguis on 1.27.2016

Exquisite, delicious!

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