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Braised Lamb Shanks with Caramelized Onions and Seasonal Vegetables
Braised Lamb Shanks with Caramelized Onions and Seasonal Vegetables

Braised Lamb Shanks with Caramelized Onions and Seasonal Vegetables
A hearty and flavorful dish featuring tender lamb shanks braised with caramelized onions and a medley of seasonal vegetables.
Braised Lamb Shanks with Caramelized Onions and Seasonal Vegetables

This meal provides a good balance of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 2
    item
     lamb shank
  • 2
    item
     onion
  • 200
    g
     carrot
  • 100
    g
     celery
  • 4
    clove
     garlic
  • 30
    g
     tomato paste
  • 250
    ml
     red wine
  • 500
    ml
     beef stock
  • 30
    ml
     olive oil
  • 5
    g
     thyme
  • 2
    item
     bay leaf
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 180 minutes
Braised Lamb Shanks with Caramelized Onions and Seasonal Vegetables
Instructions:
  1. Preheat the oven to 160°C.
  2. Season the lamb shanks with salt and black pepper.
  3. Heat olive oil in a large ovenproof pot over medium-high heat.
  4. Brown the lamb shanks on all sides, then remove and set aside.
  5. In the same pot, add onions and cook until caramelized.
  6. Add carrots, celery, and garlic; sauté for a few minutes.
  7. Stir in tomato paste and cook for another minute.
  8. Pour in red wine and let it reduce by half.
  9. Add beef stock, thyme, and bay leaves; bring to a simmer.
  10. Return lamb shanks to the pot, cover, and transfer to the oven.
  11. Braise for about 2.5 hours or until the meat is tender.
  12. Remove from oven and let rest for a few minutes before serving.
Nutrition Per Serving 1500 g Per 100g
Energy 818 kcal 55 kcal
Protein 60 g 4.0 g
Fibre 8 g 0.5 g
Salt 3 g 0.2 g
Sugar 10 g 0.7 g
Carbohydrates 45 g 3.0 g
Fat 45 g 3.0 g
  • 2
    item
     lamb shank
  • 2
    item
     onion
  • 200
    g
     carrot
  • 100
    g
     celery
  • 4
    clove
     garlic
  • 30
    g
     tomato paste
  • 250
    ml
     red wine
  • 500
    ml
     beef stock
  • 30
    ml
     olive oil
  • 5
    g
     thyme
  • 2
    item
     bay leaf
  • 5
    g
     salt
  • 2
    g
     black pepper
1
Servings
0

Preheat the oven to 160°C.

Season the lamb shanks with salt and black pepper.

Heat olive oil in a large ovenproof pot over medium-high heat.

Brown the lamb shanks on all sides, then remove and set aside.

In the same pot, add onions and cook until caramelized.

Add carrots, celery, and garlic; sauté for a few minutes.

Stir in tomato paste and cook for another minute.

Pour in red wine and let it reduce by half.

Add beef stock, thyme, and bay leaves; bring to a simmer.

Return lamb shanks to the pot, cover, and transfer to the oven.

Braise for about 2.5 hours or until the meat is tender.

Remove from oven and let rest for a few minutes before serving.

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