Name: Braised Lamb Shanks
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Italian
Ingredients: 2-4 lamb shanks; 1 onion, diced; 2 carrots, chopped; 2 celery stalks, chopped; 4 garlic cloves, smashed; 2 cups dry red wine (Cabernet/Merlot); 2 cups beef broth; 2 tbsp tomato paste; Fresh rosemary and thyme; 2 bay leaves; 2 tbsp olive oil; Salt and pepper to taste

Description

Tender lamb shanks braised in red wine with aromatic herbs and vegetables, creating a rich and flavorful dish perfect for special occasions.

Ingredients

Scale

2–4 lamb shanks
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, smashed
2 cups dry red wine (Cabernet/Merlot)
2 cups beef broth
2 tbsp tomato paste
Fresh rosemary and thyme
2 bay leaves
2 tbsp olive oil
Salt and pepper to taste

Instructions

Season the lamb shanks generously with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Carefully sear the shanks until deeply browned on all sides, about 3-4 minutes per side. Remove the shanks and set them aside on a plate.
Lower the heat to medium. Add the onion, carrots, and celery to the pot. Sauté them until they soften, about 5 minutes. Stir in the smashed garlic and tomato paste, cooking for another 2 minutes until fragrant and vibrant.
Pour in the dry red wine, using your wooden spoon to scrape the delicious browned bits off the bottom. Allow the wine to simmer and reduce by half.
Nestle the lamb shanks back into the pot, ensuring they are coated in the aromatic base. Add the beef broth until it covers the shanks about halfway, then tuck in the fresh rosemary, thyme, and bay leaves for added flavor.
Cover the pot tightly, and transfer it to a preheated oven set at 180°C (350°F). Braise for 150-180 minutes until the lamb meat is beautifully tender and nearly falling off the bone.
Remove the lamb from the pot and strain the braising liquid through a fine-mesh sieve. Return the liquid to the heat and simmer for 5-10 minutes until it thickens slightly. Spoon this sauce over the shanks and garnish with fresh herbs.

Notes

Braised lamb shanks taste even better the next day. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 180 minutes
Category: Main Course
Method: Braising
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 490
Sugar: 5g
Sodium: 600mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 40g
Cholesterol: 105mg

Keywords: braised lamb shanks, comfort food, holiday recipe, red wine, savory dish