Description
This Braised Lamb Shanks recipe offers tender, slow-cooked lamb infused with aromatic herbs, vegetables, and red wine, making it a perfect hearty and comforting meal for any special occasion or cozy dinner.
Ingredients
Scale
Lamb and Seasoning
- 4 lamb shanks
- Sea salt and fresh cracked pepper, to taste
- 2 tablespoons olive oil
Vegetables
- 1 peeled and medium diced yellow onion
- 2 peeled and medium diced carrots
- 2 medium diced ribs of celery
- 1 peeled and medium diced turnip
- 1 peeled and medium diced parsnip
- 4-5 garlic cloves, peeled
Herbs and Flavorings
- 12-15 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 small bunch of parsley
Liquids
- 2 cups red wine
- 3 tablespoons tomato paste
- 48 ounces beef stock
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for the braising process.
- Season the lamb: Generously season the lamb shanks on all sides with sea salt and fresh cracked pepper to enhance flavor.
- Sear the lamb: Heat olive oil in a large pot, rondeau, or Dutch oven over medium-high heat. Sear the lamb shanks for about 3-4 minutes per side until they are golden brown on all five sides. Remove lamb and set aside.
- Sauté vegetables: In the same pot, add the diced onions, carrots, celery, turnip, parsnip, and garlic. Cook for about 10 minutes, stirring occasionally, until the vegetables are well browned.
- Deglaze with wine: Pour in the red wine to deglaze the pot, scraping any browned bits off the bottom. Continue cooking until the wine is reduced by half.
- Add tomato paste: Stir in the tomato paste until fully combined and cook for an additional 1 to 2 minutes to develop flavor.
- Add stock and herbs: Pour in the beef stock, then add fresh parsley, thyme, rosemary, and season with salt and pepper. Stir to combine all ingredients well.
- Braise lamb: Return the seared lamb shanks to the pot, cover with a lid, and place in the preheated oven. Cook for 2 to 2 1/2 hours until the lamb is tender and falling off the bone.
- Finish the sauce: Remove the lamb shanks and strain out the vegetables. Place the cooking liquid back on the stove over high heat and reduce for 4 to 5 minutes until slightly thickened.
- Serve: Serve the lamb shanks hot, optionally alongside risotto, and drizzle with the rich braising sauce for a flavorful finish.
Notes
- For enhanced flavor, marinate the lamb shanks with herbs and garlic overnight before cooking.
- If you prefer a thicker sauce, continue to reduce the liquid until it reaches your desired consistency.
- This dish pairs beautifully with creamy mashed potatoes, polenta, or risotto.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
