Lamb Shank with Mint Sauce

Ingredients

• 4 pieces lamb shanks
• 2 medium, chopped onions
• 2 medium, chopped carrots
• 2 cups red wine
• 2 cups vegetable stock
• 1 cup, chopped fresh mint leaves
• 1 tablespoon sugar
• 2 tablespoons white wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 minced garlic cloves
• 2 pieces bay leaves
• 1 teaspoon, dried thyme

Instructions

1. 1

   Preheat your oven to 325°F (163°C).

2. 2

   In a large oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat.

3. 3

   Season the lamb shanks with salt and black pepper, then brown them in the pot for about 4-5 minutes on each side until golden brown. Remove and set aside.

4. 4

   In the same pot, add the chopped onions, carrots, and minced garlic. Sauté for about 5 minutes until the vegetables are softened.

5. 5

   Pour in 2 cups of red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 5 minutes.

6. 6

   Add the vegetable stock, bay leaves, thyme, and the browned lamb shanks back into the pot. Bring to a simmer.

7. 7

   Cover the pot with a lid and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the lamb shanks are tender and falling off the bone.

8. 8

   While the lamb cooks, prepare the mint sauce. In a small bowl, combine the chopped mint leaves, sugar, white wine vinegar, and a pinch of salt. Mix well and set aside.

9. 9

   Once the lamb is done, remove it from the oven and let it rest for 10 minutes before serving.

10. 10

    Serve the lamb shanks with the cooking liquid and a generous drizzle of the fresh mint sauce on top.