Description
Slow-cooked to perfection, these braised lamb shanks are fall-apart tender and simmered in a rich, flavorful sauce. This dish is perfect for cozy nights in or special occasions, pairing beautifully with mashed potatoes, polenta, or crusty bread.
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine (Cabernet Sauvignon or similar)
- 2 1/2 cups beef or lamb broth
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
Instructions
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Sear the Lamb Shanks
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Pat lamb shanks dry and season with salt and pepper.
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Heat olive oil in a Dutch oven over medium-high heat.
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Sear the lamb shanks on all sides until browned (about 3-4 minutes per side). Remove and set aside.
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Sauté the Aromatics
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In the same pot, add onions, carrots, and celery. Sauté until softened (about 5 minutes).
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Stir in garlic and tomato paste, cooking for 1 minute.
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Deglaze with Wine
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Pour in red wine, scraping up any browned bits from the bottom.
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Simmer for 5 minutes, allowing the wine to reduce slightly.
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Braise the Lamb
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Return lamb shanks to the pot. Add broth, rosemary, thyme, and bay leaves.
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Cover and simmer on low heat for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
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Notes
✅ Sear the lamb well – This creates a flavorful base for the sauce.
✅ Use a good-quality wine – It enhances the depth of flavor.
✅ Cook low and slow – Ensures juicy, tender meat.
Nutrition
- Calories: ~550 kcal
- Sodium: 750mg
- Fat: 30g
- Carbohydrates: 10g
- Protein: 50g