Baked lamb shank with romesco sauce recipe

Nutritional Benefits

  1. High in Protein: Lamb shanks are a great source of protein, providing essential amino acids for muscle growth and repair.
  2. Rich in Iron: Iron is necessary for the production of hemoglobin, which carries oxygen to the cells in our body. Lamb shanks are a good source of iron.
  3. Good Source of Vitamin B12: Vitamin B12 is important for maintaining healthy nerve cells and red blood cells. Lamb shanks contain a significant amount of this essential vitamin.
  4. Contains Zinc: Zinc plays a vital role in immune function, wound healing, and DNA synthesis. Lamb shanks are a good source of zinc.
  5. Provides Selenium: Selenium acts as an antioxidant, helping to protect the body against oxidative stress. Lamb shanks contain selenium.
  6. Source of Phosphorus: Phosphorus is essential for the formation and maintenance of healthy bones and teeth. Lamb shanks provide a good amount of phosphorus.


  1. 4 lamb shanks
  2. 1 tablespoon olive oil
  3. 1 onion, chopped
  4. 4 cloves of garlic, minced
  5. 2 carrots, peeled and diced
  6. 2 celery stalks, diced
  7. 1 cup red wine
  8. 2 cups beef broth
  9. 2 tablespoons tomato paste
  10. 1 teaspoon dried thyme
  11. 1 teaspoon dried rosemary
  12. Salt and pepper to taste

Processing Steps

  1. Preheat the oven: Preheat the oven to 325°F (165°C).
  2. Sear the lamb shanks: Heat olive oil in a large oven-safe pot over medium-high heat. Sear the lamb shanks on all sides until browned. Remove from the pot and set aside.
  3. Sauté the vegetables: In the same pot, add chopped onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are slightly softened.
  4. Add wine and broth: Pour in the red wine and beef broth. Stir in tomato paste, dried thyme, dried rosemary, salt, and pepper.
  5. Return lamb shanks: Return the lamb shanks to the pot, ensuring they are submerged in the liquid.
  6. Cover and bake: Cover the pot with a lid and transfer it to the preheated oven. Bake for 2-3 hours, or until the lamb is tender and easily pulls away from the bone.
  7. Serve: Remove the lamb shanks from the pot and serve with the romesco sauce.

Tips and Recommendations

  • For a more intense flavor, marinate the lamb shanks in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
  • Make sure to use an oven-safe pot or Dutch oven that can withstand high temperatures.
  • When serving, spoon some of the romesco sauce over the lamb shanks and garnish with fresh herbs.
  • Pair this dish with roasted potatoes or steamed vegetables for a complete and satisfying meal.
  • Leftover lamb shanks can be stored in an airtight container in the refrigerator for up to 3 days.

Shopping List:

  1. 4 lamb shanks
  2. 1 onion
  3. 4 cloves of garlic
  4. 2 carrots
  5. 2 celery stalks
  6. 1 cup red wine
  7. 2 cups beef broth
  8. 2 tablespoons tomato paste
  9. 1 teaspoon dried thyme
  10. 1 teaspoon dried rosemary
  11. Olive oil
  12. Salt
  13. Pepper

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