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**Baked Lamb Shanks: A Tender, Flavorful Feast**
When it comes to impressive, melt-in-your-mouth meals, **baked lamb shanks** are at the top of the list. This hearty, rich dish is perfect for a special dinner or holiday meal and is surprisingly easy to prepare, making it ideal for both novice and experienced cooks. The slow baking process allows the lamb to become incredibly tender, while the aromatic herbs and spices create a deep, flavorful profile that will have your guests coming back for seconds.
If you’re ready to elevate your dinner game and indulge in a comforting yet elegant dish, **baked lamb shanks** are the way to go. Here’s why you’ll want to make this recipe a regular feature at your dinner table.
### **Why You’ll Love Baked Lamb Shanks:**
– **Tender, Fall-Off-The-Bone Meat:** Slow cooking lamb shanks ensures that the meat becomes incredibly tender, literally falling off the bone with ease. This gives every bite a rich and juicy flavor.
– **Rich, Robust Flavor:** The combination of lamb with aromatic herbs, garlic, and red wine creates a deeply satisfying and flavorful dish that’s perfect for a cozy dinner or a celebratory meal.
– **Impressive Yet Easy:** While lamb shanks might seem like a sophisticated dish, they’re actually quite easy to prepare with minimal effort. The long, slow cooking time does all the work for you.
– **Perfect for Special Occasions:** Whether you’re hosting a family gathering, a holiday meal, or a romantic dinner, baked lamb shanks will certainly impress your guests with both their presentation and delicious taste.
### **Ingredients:**
– 4 lamb shanks (bone-in)
– 2 tablespoons olive oil
– 1 large onion, chopped
– 4 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, chopped
– 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
– 1 1/2 cups beef or chicken broth (or a mix of both)
– 1 can (14.5 oz) diced tomatoes, undrained
– 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
– 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
– 2 bay leaves
– Salt and pepper to taste
– Zest and juice of 1 lemon (optional, for brightening the dish)
– Fresh parsley, chopped (for garnish)
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