Braised Lamb Shanks

A Rich and Flavorful Comfort Dish

If you’re looking for a dish that feels both luxurious and comforting, braised lamb shanks are the perfect choice. Slow-cooked until fall-apart tender in a rich, aromatic sauce, this recipe is perfect for special occasions or cozy nights in. The meat becomes incredibly succulent, absorbing deep flavors from wine, herbs, and spices.

Why You’ll Love This Recipe?

This is a true one-pot dish that requires minimal effort but delivers incredible flavor. The slow braising process allows the lamb to become fork-tender while creating a luscious sauce. Plus, this dish pairs beautifully with mashed potatoes, polenta, or crusty bread to soak up all the goodness.

Ingredient Notes

• Lamb Shanks – This cut is ideal for braising, becoming juicy and tender with slow cooking.
• Red Wine – Adds depth and richness to the sauce. Choose a dry, bold red like Cabernet Sauvignon.
• Beef or Lamb Broth – Enhances the meaty flavor of the dish.
• Tomato Paste – Adds a subtle sweetness and richness to the sauce.
• Garlic, Onion, Carrots, and Celery – The aromatic base for building deep, complex flavors.
• Rosemary and Thyme – Classic herbs that infuse the dish with warmth and earthiness.

Step-by-Step Instructions

1. Sear the Lamb Shanks

Pat the lamb shanks dry and season generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat and sear the shanks until browned on all sides. Remove and set aside.

2. Sauté the Aromatics

In the same pot, add diced onions, carrots, and celery. Cook until softened, then add garlic and tomato paste, stirring for another minute.

3. Deglaze with Wine

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for a few minutes until slightly reduced.

4. Braise the Lamb

Return the lamb shanks to the pot and add broth, rosemary, thyme, and bay leaves. Cover and simmer on low heat for about 2.5 to 3 hours until the meat is tender and easily pulls away from the bone.

Expert Tips for the Best Braised Lamb Shanks

• Sear the lamb well – This builds a deep, flavorful base for the sauce.
• Use a good-quality wine – Since it reduces into the sauce, a flavorful wine enhances the dish.
• Cook low and slow – This ensures tender, juicy meat that absorbs all the flavors.

Serving Suggestions

Serve the braised lamb shanks over creamy mashed potatoes, buttery polenta, or alongside crusty bread to soak up the rich sauce. A simple green salad or roasted vegetables makes a great side.

Storage and Reheating Tips

Storing Leftovers

Refrigerate in an airtight container for up to 3 days. Freeze for up to 3 months.

Reheating Instructions

Reheat gently on the stovetop over low heat, adding a splash of broth if needed. You can also reheat in a 300°F oven for 20-25 minutes.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes! Sear the lamb shanks first, then transfer everything to a slow cooker. Cook on low for 6-8 hours.

Can I use white wine instead of red?

Red wine is traditional, but a dry white wine can also work for a lighter flavor profile.

What’s the best way to thicken the sauce?

Let the sauce simmer uncovered for 10-15 minutes after removing the lamb, or stir in a small amount of cornstarch mixed with water.

Final Thoughts

Braised lamb shanks are an impressive yet easy-to-make dish that delivers restaurant-quality results at home. The rich, fall-apart meat and deeply flavored sauce make it a true comfort food favorite. Give it a try and let me know how it turns out!

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