Description
Braised lamb shanks are a cozy, flavorful dish that’s perfect for a special meal or a comforting weekend dinner. Slow-cooked in a rich red wine and stock-based sauce with aromatic herbs, the lamb becomes melt-in-your-mouth tender. With simple ingredients and a method that practically does the work for you, this dish will impress anyone you serve it to. Serve it with creamy mashed potatoes or polenta for a complete meal.
Ingredients
- 4 lamb shanks (bone-in)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup red wine (dry variety like Cabernet Sauvignon or Merlot)
- 2 cups beef or vegetable stock
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 pinch cinnamon (optional)
- 1 pinch cumin (optional)
Instructions
-
Brown the Lamb Shanks:
Season the lamb shanks with salt and pepper. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Brown the lamb shanks on all sides for about 5 minutes. Once browned, remove the lamb shanks and set aside. -
Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened. Add the garlic and cook for another minute until fragrant. -
Deglaze with Wine:
Pour in the red wine and scrape the bottom of the pot to lift any flavorful brown bits. Let the wine simmer for about 5 minutes, allowing it to reduce and the alcohol to cook off. -
Add Stock and Herbs:
Return the lamb shanks to the pot and add the stock, rosemary, thyme, bay leaf, cinnamon, and cumin. The liquid should cover the lamb shanks about halfway. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let it braise for 2 to 2.5 hours, or until the lamb is fork-tender. -
Finish and Serve:
Once the lamb is tender, remove the shanks from the pot. If desired, simmer the braising liquid for an additional 10 minutes to thicken. Serve the lamb shanks with the sauce and garnish with fresh herbs.
Notes
- If you don’t have red wine, you can substitute with beef broth and add a bit of balsamic vinegar for acidity.
- For added depth, consider incorporating a pinch of cinnamon and cumin.
- For a vegetarian option, substitute lamb with a hearty root vegetable like parsnips or potatoes, and braise them in the same flavorful liquid.
Nutrition
- Serving Size: 1 lamb shank with sauce
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg