Braised Lamb Shanks Recipe – Tender and Flavorful Comfort Food

Braised Lamb Shanks Recipe

Braised lamb shanks are a comforting dish perfect for a hearty dinner. Slow-cooked until tender, these lamb shanks are rich in flavor, thanks to a blend of red wine, aromatic herbs, and vegetables. The result is meat that falls off the bone, served in a luscious, savory sauce. Here’s how to make braised lamb shanks that are sure to impress.

Ingredients

• 4 lamb shanks
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cups red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions

1. Preheat your oven to 350°F (175°C). Season the lamb shanks generously with salt and black pepper.
2. In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Sear the lamb shanks on all sides until browned, about 8 minutes. Remove and set aside.
3. In the same pot, add the onion, garlic, carrots, and celery. Cook for 5 minutes, until the vegetables begin to soften.
4. Stir in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let simmer for 5 minutes to reduce slightly.
5. Add the beef broth, tomato paste, rosemary, thyme, and bay leaf. Return the lamb shanks to the pot, ensuring they are submerged in the liquid.
6. Cover the pot with a lid and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until the lamb is tender and falling off the bone.
7. Remove the lamb shanks from the pot and skim any excess fat from the sauce. Serve the lamb shanks with the sauce spooned over the top.

Tips

For an extra depth of flavor, marinate the lamb shanks in red wine and herbs overnight before cooking. Serve with mashed potatoes or polenta to soak up the delicious sauce.

FAQs

• Can I use a different type of meat? Yes, beef short ribs are a good substitute for lamb shanks in this recipe.
• What type of wine is best for braising? A dry red wine, such as Cabernet Sauvignon or Merlot, works well for braising lamb.
• Can I make this in a slow cooker? Yes, after searing the lamb and vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.
• How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Conclusion

Braised lamb shanks are the ultimate comfort food, with tender meat that falls off the bone and a rich, flavorful sauce. This dish is perfect for a special dinner or a cozy night at home. Serve with your favorite sides, and enjoy a truly satisfying meal!