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Meat
Easy
8 Servings
Allergens 
No Allergens specified
4 Hours, 30 Minutes
Diets
These mouthwatering, full-off-the-bone-soft lamb shanks will please your family and guests at any meal this Passover! For more great food, watch BHIS!
4 lamb shanks
2 tablespoons Tuscanini Olive Oil
1 Spanish onion, chopped
2 carrots, chopped
1 celery rib, chopped
5 to 7 mini potatoes, halved
4 cloves garlic, crushed
1 bottle Tuscanini Crushed Tomatoes
2 cups Baron Herzog Cabernet
1 cup chicken stock
2 bay leaves
1 sprig rosemary
1 sprig fresh oregano
1 sprig fresh thyme
salt, to taste
pepper, to taste
Preheat oven to 325 degrees Fahrenheit. Heat olive oil in a Dutch oven. Brown lamb on all sides and remove from the pot.
Add all veggies to the same pot (do not rinse) and sauté for five to 10 minutes on a medium flame.
Add the lamb back to pot with the rest of the ingredients and herbs, lower to a simmer, and place in the preheated oven for three to four hours.
Strain sauce.
Plate the lamb, with the veggies. Pour some of the strained sauce over lamb.
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