Description
This Braised Lamb Shanks recipe features tender, slow-cooked lamb shanks braised in a rich red wine and beef stock sauce with aromatic vegetables and fresh herbs. The lamb is seared to develop a golden crust, then slowly cooked in the oven until falling-off-the-bone tender, resulting in a deeply flavorful and comforting dish perfect for special dinners or cozy evenings.
Ingredients
Scale
Meat
- 4 lamb shanks
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
Herbs
- 12-15 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 small bunch of parsley
Liquids & Others
- 2 tablespoons olive oil
- 2 cups red wine
- 3 tablespoons tomato paste
- 48 ounces beef stock
- Sea salt and fresh cracked pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for the braising process.
- Season Lamb: Season the lamb shanks on all sides generously with sea salt and fresh cracked pepper for balanced flavor.
- Sear Lamb Shanks: Heat olive oil in a large pot, rondeau, or Dutch oven over medium-high heat. Sear the lamb shanks until golden brown on all five sides, about 3-4 minutes per side. Remove and set aside once browned.
- Sauté Vegetables: In the same pot, add diced onion, carrots, celery, turnip, parsnip, and garlic. Cook and brown the vegetables well for about 10 minutes, stirring occasionally to prevent sticking and ensure even caramelization.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Cook until the liquid reduces by half to concentrate the flavor.
- Add Tomato Paste: Stir in the tomato paste and cook for an additional 1-2 minutes to develop richness and blend flavors.
- Add Stock and Herbs: Pour in the beef stock, then add parsley, thyme, rosemary, salt, and pepper. Stir to combine all ingredients thoroughly.
- Braise Lamb: Return the lamb shanks back to the pot, cover with a lid, and place the pot in the preheated oven. Cook for 2 to 2½ hours until the meat is tender and falling off the bone.
- Finish Sauce: Remove the lamb shanks from the pot and strain out the vegetables. Place the remaining liquid back on the stove over high heat and reduce for 4-5 minutes until the sauce thickens slightly.
- Serve: Plate the lamb shanks with optional risotto or side dish of choice, and spoon the luscious sauce over the top for a satisfying presentation.
Notes
- For extra tenderness, consider braising the lamb shanks slightly longer if needed.
- Red wine can be substituted with grape juice and a splash of vinegar for a non-alcoholic version.
- Optional sides include creamy risotto, mashed potatoes, or polenta to complement the rich sauce.
- Make sure to use fresh herbs for the most aromatic results.
- Leftover sauce can be refrigerated and used as a flavorful gravy for other dishes.
