My husband, B, spent his early years in a tiny little village in Armenia where lamb was often the main course. Tender, braised, falling-off-the-bone lamb is his favorite meal. The idea of cooking lamb—a meat that I didn’t even taste until adulthood—was pretty darn intimidating. Until this recipe. It’s so easy! Really, I promise—cross my heart and hope to die—you can make this recipe. And everyone will swoon and liken you to a five-star chef. Promise.
2 sweet potatoes
5 large carrots
1 yellow onion
1 can (15 oz) San Marzano tomatoes
5 cloves Garlic, chopped
2 tablespoons olive oil
1 (750ml) bottle white wine
pinch of sea salt
pinch of black pepper
4 lamb shanks, cross-cut
Preheat the oven to 350 ̊F.
Peel and roughly chop the veggies. Place the veggies in a heavy duty cooking pot with a tight fitting lid. Place the lamb shanks on top of the veggies. Top with the tomatoes, garlic, wine, salt and pepper.
Cover the pot with a lid and place in the preheated oven for 2–2 1⁄2 hours. You’ll know the lamb is ready when it falls off the bone. Serve warm and enjoy!
Calories: 526
Fat: 16g
Carbohydrates: 31g
Sodium: 253mg
Fiber: 5g
Protein: 45g
Sugar: 6g