Binissalem Braised Lamb Shanks
Binissalem Braised Lamb Shanks is a traditional dish from the Balearic cuisine, known for its rich flavors and tender meat. This slow-cooked recipe is perfect for a cozy dinner with family and friends.
Ingredients
- 4 lamb shanks
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup Binissalem red wine
- 2 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Season the lamb shanks with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides. Remove and set aside.
- Add the onion and garlic to the pot, and cook until softened.
- Stir in the carrots and celery, and cook for a few minutes.
- Pour in the Binissalem red wine and beef broth. Add the bay leaves and return the lamb shanks to the pot.
- Bring to a simmer, then reduce the heat to low. Cover and cook for 2.5 to 3 hours, or until the lamb is tender.
- Remove the lamb shanks from the pot and let rest for a few minutes before serving.
- Strain the cooking liquid and serve as a sauce alongside the lamb shanks.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 3 hours
- Total time:
- 3 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 35g
- Carbohydrates
- 10g
- Fat
- 30g
Supplies
Dutch oven Chef's knife Cutting board Measuring cups and spoons
Tools
Tongs Strainer
Serving suggestions
Serve the Binissalem Braised Lamb Shanks with roasted potatoes and a side salad for a complete meal.
Tips & tricks
For an extra depth of flavor, marinate the lamb shanks in the red wine overnight before cooking.
Cost
$30