Indulge in the rich, comforting flavors of braised lamb shanks! Slow-cooked in a savory broth with aromatic herbs, this dish is perfect for a special occasion or a hearty weeknight dinner. The tender, fall-off-the-bone lamb is complemented by a flavorful sauce, making it a meal your family will love!
Why You’ll Love This Recipe
- Effortless Gourmet: Slow cooking allows you to enjoy a gourmet meal with minimal hands-on time.
- Tender and Flavorful: The braising process ensures the lamb becomes incredibly tender and flavorful.
- Perfect for Entertaining: This dish makes an elegant and impressive centerpiece for any dinner gathering.
Ingredients
- 4 lamb shanks (about 1.5 pounds each)
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup dry red wine
- 3 cups beef or chicken broth (low-sodium)
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Step-by-Step Instructions
- Prepare the Lamb Shanks
Pat the lamb shanks dry with paper towels, then season them generously with salt and black pepper. - Sear the Lamb
In a large Dutch oven, heat the olive oil over medium-high heat. Add the lamb shanks and sear them for 4-5 minutes on all sides until golden brown. Remove from the pot and set aside. - Cook the Vegetables
In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened. - Deglaze the Pot
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer for about 3 minutes to reduce slightly. - Add the Broth and Seasonings
Stir in the tomato paste, rosemary, thyme, and bay leaf. Add the broth and bring the mixture to a simmer. - Braise the Lamb
Return the lamb shanks to the pot, ensuring they’re mostly submerged in the liquid. Cover and transfer the pot to a preheated oven at 325°F (160°C). Braise for 2.5-3 hours, until the lamb is tender and the meat easily pulls away from the bone. - Serve
Remove the lamb shanks from the pot and discard the bay leaf. Skim any excess fat from the sauce, then pour it over the lamb. Garnish with fresh parsley before serving.
Serving and Storage Tips
- Serving: Serve the braised lamb shanks with mashed potatoes, roasted vegetables, or couscous for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.
Helpful Notes
- For extra richness, add a splash of cream or butter to the sauce after braising.
- If you prefer, you can use lamb shoulder or leg instead of shanks. Braising times may vary slightly.
- For a deeper flavor, marinate the lamb in the wine and herbs for a few hours before cooking.
FAQs
- Can I use frozen lamb shanks?
Yes, just make sure to thaw them completely before cooking for the best results. - Can I make this dish ahead of time?
Yes, braised lamb shanks taste even better the next day. Simply store in the fridge and reheat before serving. What wine pairs well with braised lamb shanks?
A bold red wine such as Cabernet Sauvignon or Syrah complements the richness of the lamb and the savory sauce.
