Lamb Shanks with White Wine Sauce and Pearl Onions
These lamb shanks with white wine sauce, full of leeks, pearl onions, and mint, are fancy-ish, mostly hands off, extra delicious and cozy, and perfect for a winter meal.
- 2 tbsp olive oil
- 3 lamb shanks, about 1 pound each
- 1 cup leeks, halved and sliced
- 1 cup pearl onions
- 2 tbsp thyme, fresh
- 1 tsp garlic
- 1 tbsp mint
- kosher salt
- black pepper
- 1 cup white wine
- 1/8 cup tomato paste
- 2-6 cups chicken broth, depending on the size of your lamb shanks and dutch oven
- Preheat oven to 375 degrees.
- Add olive oil to a large dutch oven set over medium high heat. Once shimmering, add lamb shanks and brown on all sides (flipping to the next side when each shank moves easily with tongs), then remove to a plate.
- If there is more than a tablespoon of grease remaining discard it, then add the sliced leeks and pearl onions. Saute for 4-5 minutes over medium low heat until golden, then add thyme, garlic, mint, salt, and pepper, sautéing for 1-2 minutes until fragrant. Add white wine and tomato paste and stir.
- Add lamb shanks back to dutch oven, then add chicken broth, leaving about 1 inch of space at the top. Cover, place in oven, and roast for 2 1/2 to 3 hours. Serve immediately with mashed potatoes if you like.
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