💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Mix the olive oil, salt and black pepper and coat the meat with the mixture.
Bowl
3
Heat a cast-iron skillet and brown the meat on all sides for about 5 minutes.
StoveCast-iron pan
4
Transfer the meat to a baking pan, arrange the onion and garlic cloves around it, pour the wine and stock into the bottom and lay the rosemary sprigs on top.
Baking pan
5
Bake tightly covered with foil 180 minutes, until the meat comes away from the bone.
⚙ BakingOvenAluminum foilBaking pan
💡Shoulder is rich in connective tissue: only long, covered baking, in the steam of the liquids in the pan, makes it tender. The cover comes off only at the end, for browning.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6
Bake without the foil 20 minutes, until the meat is browned, tender and falls apart easily with a fork.
⚙ BakingOvenBaking pan
7
Serve the meat with the sauce that forms in the pan.
598calories
48 gprotein
8 gcarbs
37 gfat
● protein 35%● carbs 6%● fat 60%
Per serving (413 g), of 4 servings
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⚖ About the ingredients
Lamb shank: measured by weight (g) in this recipe · 201 kcal per 100 g · More about Lamb shank →
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Coarse salt: measured in tsp in this recipe: 1 tsp = 4.8 g · 0 kcal per 100 g · More about Coarse salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Beef stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Beef stock →
Red wine: measured in cup in this recipe: 1 cup = 240 g · 85 kcal per 100 g · More about Red wine →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Cast-iron pan· Also works: Grill pan (None)· 💡 Workaround, changes the dish: Frying pan (Holds less heat, weaker sear)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
🧻 Consumables: Aluminum foil
By the steps, as the recipe is built now: another version or addition can change the list.
