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Recipe by:

Elena SMITH

Tender Braised Lamb Shanks for Festive Gatherings

To create an impressive and tender dish, braise lamb shanks in a rich mixture of red wine and herbs for several hours until fork-tender.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 4 shanks lamb shanks (about 1.5-2 pounds each)
  • Salt and freshly ground black pepper
  • 2 Tbsp. olive oil
  • 1 medium onion, diced
  • 2 carrots chopped
  • 2 ribs celery, chopped
  • 4 cloves garlic, minced
  • 2 cups red wine (preferably Cabernet Sauvignon)
  • 4 cups beef or chicken stock
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 leaf bay leaf
  • 1 Tbsp. tomato paste
  • 1 lemon zest (for garnish)

Equipment

  • Dutch oven

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. Season the lamb shanks generously with salt and freshly ground black pepper.
  3. In your Dutch oven, heat the olive oil over medium-high heat. Sear the lamb shanks on all sides until beautifully browned, about 3-4 minutes per side.
  4. Remove the shanks and set them on a plate. Add the diced onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
  5. Add minced garlic and tomato paste to the pot, cooking for another minute until fragrant.
  6. Pour in the red wine, scraping up any flavorful bits stuck to the bottom of the pot. Let it reduce by half, about 10 minutes.
  7. Add beef or chicken stock, rosemary, thyme, bay leaf, and return the lamb shanks to the pot. Bring to a gentle simmer.
  8. Cover the Dutch oven and transfer it to the oven. Let it braise for 2.5 to 3 hours, until the meat is fork-tender.
  9. Carefully remove the shanks from the pot. Strain the sauce if desired, then return to the pot to reduce for about 10 minutes over medium heat. Serve with sauce and lemon zest.

Notes

Allow the shanks to braise gently for tender, flavorful meat. This dish is best enjoyed with creamy mashed potatoes or a refreshing salad.