If you’ve never had braised lamb shanks, you’re in for a treat. Tender, flavorful, and so comforting, this dish takes lamb to the next level. The slow braising process infuses the meat with rich, savory flavors, while the slow cooking melts the lamb into a soft, fall-off-the-bone delight. Perfect for a cozy dinner or impressing guests on a special occasion, these lamb shanks will quickly become a favorite!
Why You’ll Love This Recipe?
Braised lamb shanks are the ultimate comfort food. The slow-cooking process results in incredibly tender meat that’s infused with deep, savory flavors. The braising liquid becomes a rich sauce that coats the lamb perfectly, and the dish is truly a showstopper—whether it’s a cozy family meal or a dinner party. It’s impressive, yet surprisingly easy to make, and the leftovers are just as delicious!
Ingredients:
Here’s a sneak peek at the main ingredients—you can find the full list below:
- Lamb shanks
- Olive oil
- Carrots
- Onion
- Garlic
- Red wine
Directions:
Step 1: Prepare the Lamb Shanks
Start by patting the lamb shanks dry with paper towels. This helps the meat brown more evenly. Season the lamb generously with salt and pepper on all sides to enhance the flavors. This simple seasoning is key to building depth in the dish.
Step 2: Brown the Lamb Shanks
In a large Dutch oven or heavy-bottomed pot, heat a few tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully add the lamb shanks. Brown them on all sides, which should take about 5-7 minutes. This step is crucial because the caramelization adds rich flavor to the final dish. Once browned, remove the lamb from the pot and set it aside.
Step 3: Sauté the Vegetables
In the same pot, add chopped onions, carrots, and garlic. Sauté them in the leftover oil for about 5 minutes, until they soften and develop some color. These veggies will form the base of the braising liquid and add sweetness and depth to the dish.
Step 4: Deglaze the Pot
Once the vegetables are softened, pour in about 1 cup of red wine to deglaze the pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These little crispy bits hold so much flavor, and deglazing them with the wine adds a beautiful depth to the sauce. Let the wine reduce for about 3-4 minutes.
Step 5: Add the Braising Liquid
Add in about 2 cups of broth (beef or chicken broth works well), along with a couple of sprigs of fresh rosemary and thyme. These herbs will infuse the braising liquid with aromatic flavors. Stir everything together and return the lamb shanks to the pot. The liquid should almost cover the meat. Bring the liquid to a simmer.
Step 6: Braise the Lamb
Cover the pot with a lid and transfer it to a preheated oven at 325°F (163°C). Let the lamb shanks braise for about 2.5 to 3 hours, or until the meat is incredibly tender and easily pulls away from the bone. Every 30 minutes, check on the lamb and spoon some of the liquid over the meat to keep it moist and flavorful.
Step 7: Serve and Enjoy!
Once the lamb shanks are done, remove them from the oven and carefully transfer the shanks to a serving platter. Skim off any excess fat from the braising liquid, then spoon the sauce over the lamb. You can serve it with mashed potatoes, rice, or a side of roasted vegetables to soak up all the delicious sauce.
Expert Tips and Tricks:
- Searing the Lamb: Don’t skip the browning step—it locks in flavors and gives the lamb a beautiful color.
- Low and Slow: Braising requires patience, but it’s worth it! The longer you braise the lamb, the more tender and flavorful it will become.
- Make Ahead: Braised lamb shanks are perfect for making ahead. You can braise them the day before, let them cool, and store them in the fridge. The flavors will intensify overnight, and you can simply reheat them when you’re ready to serve.
- Consistency of the Sauce: If you prefer a thicker sauce, you can reduce the braising liquid on the stovetop after removing the lamb shanks. Simmer it until it reaches your desired consistency.
Recipe Variations and Possible Substitutions:
- Different Liquids: If you don’t want to use wine, you can substitute with extra broth or even a combination of tomato paste and balsamic vinegar for a rich, tangy flavor.
- Vegetable Additions: Feel free to add other root vegetables, like parsnips or turnips, to the braising liquid for extra flavor.
- Herb Variations: While rosemary and thyme are classic, you could try adding a bay leaf or a little fresh oregano for a different twist on the flavor.
Serving and Pairing Suggestions:
Braised lamb shanks pair wonderfully with mashed potatoes or creamy polenta, as they’ll soak up the rich sauce. For a lighter side, serve it with a simple green salad or roasted vegetables. A glass of bold red wine like Cabernet Sauvignon or Syrah will complement the richness of the lamb perfectly.
Storage and Reheating Tips:
Store leftover lamb shanks in an airtight container in the fridge for up to 3 days. Reheat them gently on the stovetop with a little extra broth or water to keep the sauce moist. You can also reheat them in the oven at 350°F (175°C) for about 20 minutes, covered with foil.
4 FAQs:
- Can I make braised lamb shanks in a slow cooker?
Yes, you can! After browning the lamb and sautéing the veggies, transfer everything to a slow cooker, including the braising liquid. Cook on low for 6-7 hours until the lamb is tender and falling off the bone. - Can I use a different cut of lamb?
Lamb shanks are ideal for braising, but you can use other cuts of lamb like shoulder or neck. Just adjust the cooking time based on the size and toughness of the cut. - Can I freeze braised lamb shanks?
Yes, you can freeze the cooked lamb shanks with the sauce for up to 3 months. When reheating, be sure to add a little more broth or wine to bring the sauce back to life. - How do I know when the lamb is done?
The lamb shanks are done when the meat is tender and easily pulls away from the bone with a fork. You shouldn’t need a knife to cut through the meat—just a gentle tug with a fork will do the trick.
Conclusion:
Braised lamb shanks are a luxurious yet simple dish that will wow your taste buds. The slow braising process brings out the most tender meat with a rich, savory sauce that is nothing short of amazing. Whether you’re cooking for a special occasion or just want to treat yourself, this dish is sure to become a favorite. Give it a try and savor the deliciousness of fall-off-the-bone lamb in a rich, flavorful sauce that’s simply irresistible!
Braised Lamb Shanks – A Melt-In-Your-Mouth Comfort Dish You’ll Fall in Love With
- Prep Time: 15 minutes
- Cook Time: 2.5 – 3 hours
- Total Time: 3 hours, 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: Italian, Mediterranean
- Diet: Gluten Free
Description
If you’ve never had braised lamb shanks, you’re in for a treat. Tender, flavorful, and so comforting, this dish takes lamb to the next level. The slow braising process infuses the meat with rich, savory flavors, while the slow cooking melts the lamb into a soft, fall-off-the-bone delight. Perfect for a cozy dinner or impressing guests on a special occasion, these lamb shanks will quickly become a favorite!
Ingredients
- 4 Lamb shanks
- 2 tablespoons Olive oil
- 2 Carrots, peeled and chopped
- 1 Onion, chopped
- 4 Garlic cloves, minced
- 1 cup Red wine
- 2 cups Beef or chicken broth
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- Salt and pepper, to taste
Instructions
- Prepare the Lamb Shanks: Pat the lamb shanks dry with paper towels, season generously with salt and pepper.
- Brown the Lamb Shanks: Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides (5-7 minutes). Remove the lamb from the pot and set aside.
- Sauté the Vegetables: In the same pot, sauté onions, carrots, and garlic for 5 minutes, until softened.
- Deglaze the Pot: Add 1 cup of red wine to the pot, scraping up any browned bits on the bottom. Let the wine reduce for 3-4 minutes.
- Add Braising Liquid: Add 2 cups of broth, rosemary, and thyme. Stir, then return the lamb shanks to the pot. Bring the liquid to a simmer.
- Braise the Lamb: Cover the pot and transfer it to a preheated oven at 325°F (163°C). Braise for 2.5 to 3 hours, checking every 30 minutes and spooning the liquid over the lamb.
- Serve: Once tender, remove from the oven, skim excess fat, and spoon the sauce over the lamb. Serve with mashed potatoes, rice, or roasted vegetables.
Notes
- Searing the Lamb: Don’t skip the browning step—it locks in flavors and gives the lamb a beautiful color.
- Low and Slow: Braising requires patience, but it’s worth it! The longer you braise the lamb, the more tender and flavorful it will become.
- Make Ahead: Braised lamb shanks are perfect for making ahead. You can braise them the day before, let them cool, and store them in the fridge. The flavors will intensify overnight.
- Consistency of the Sauce: If you prefer a thicker sauce, reduce the braising liquid on the stovetop after removing the lamb.
Nutrition
- Serving Size: 1 lamb shank
- Calories: 550
- Sugar: 4g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg