Braised Lamb Shanks
Tender, fall-off-the-bone lamb shanks slow-cooked in an aromatic red wine and herb-infused broth, creating a rich and comforting dish perfect for special occasions or elegant dinners.
Ingredients
- 4 lamb shanks (about 1 lb each)
- 2 tbsp olive oil
- 1 large onion, diced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups dry red wine
- 3 cups beef or lamb stock
- 2 tbsp tomato paste
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (165°C).Sear shanks: Heat oil in large Dutch oven. Season shanks with salt/pepper, then sear on all sides until browned. Remove and set aside.Sauté veggies: In same pot, cook onion, carrots, celery until softened (5 mins). Add garlic, cook 1 min more.Deglaze: Add wine, scraping browned bits. Simmer 5 mins until reduced by half.Braise: Return shanks to pot. Add stock, tomato paste, herbs. Liquid should come halfway up shanks.Cook: Cover and braise in oven 2.5-3 hours until meat is fork-tender.Serve: Skim excess fat. Serve shanks with reduced braising liquid and vegetables.
Notes
- For deeper flavor, prepare 1 day ahead and reheat
- Excellent served with mashed potatoes or creamy polenta
- Garnish with fresh herbs before serving