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
Units
Scale
- 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