Description
Succulent lamb shanks slow-braised in a rich herb-infused tomato and red wine sauce until tender and falling off the bone. This Mediterranean and French-inspired main course delivers deep, comforting flavors with a perfect balance of savory vegetables, fresh herbs, and hearty broth.
Ingredients
Scale
Lamb Shanks
- 4 lamb shanks (about 1 lb each)
- Salt and black pepper to taste
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquid and Flavorings
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef or chicken broth
- 1 (14 oz) can diced tomatoes
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat oven: Set your oven to 325°F (165°C) to prepare for the slow braising process.
- Season lamb shanks: Pat the lamb shanks dry with paper towels, then generously season them all over with salt and black pepper to enhance the flavor and promote browning.
- Sear lamb shanks: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shanks on all sides until beautifully browned, about 8 to 10 minutes total. Remove the shanks and set aside on a plate.
- Sauté vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for 5 to 7 minutes until softened and fragrant. Add the minced garlic and tomato paste, stirring well to coat the vegetables and cooking for an additional minute to develop depth.
- Deglaze with wine: Pour in the red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Allow the wine to simmer for 2 to 3 minutes, reducing slightly and concentrating the flavors.
- Add liquids and herbs: Stir in the broth, diced tomatoes, fresh rosemary, thyme, and bay leaves. Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Bring everything to a gentle simmer on the stovetop.
- Braise in the oven: Cover the pot with its lid and transfer it to the preheated oven. Braise the lamb shanks for 2½ to 3 hours, or until the meat is extremely tender and begins to fall off the bone.
- Finish the sauce: Remove the lamb shanks from the pot. If desired, strain the sauce to remove solids, then simmer it on the stovetop for 10 to 15 minutes to slightly thicken and intensify the flavor.
- Serve: Plate the lamb shanks over creamy mashed potatoes, polenta, or couscous. Spoon generous amounts of the rich herb-infused braising sauce over the top and enjoy a deeply flavorful meal.
Notes
- This dish tastes even better the next day, making it perfect for preparing ahead of time. Reheat gently before serving to maintain its tenderness and flavor.
- For an even richer sauce, substitute the broth with lamb stock if you can find it.
