Braised Lamb Shanks in Red Wine
A hearty and elegant dish featuring lamb shanks slow-cooked until fall-off-the-bone tender in a rich red wine and vegetable sauce. Perfect for a comforting dinner.
Ingredients
- 4 large lamb shanks
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 1 cup dry red wine such as Cabernet Sauvignon or Merlot
- 3 cups beef broth low sodium
- 1 can (14.5 oz) diced tomatoes undrained
- 2 sprigs fresh rosemary
- 1 tsp dried thyme
- to taste salt
- to taste black pepper
Instructions
- Season lamb shanks generously with salt and pepper.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear lamb shanks on all sides until deeply browned, then remove and set aside.
- Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes until slightly reduced.
- Stir in beef broth, diced tomatoes, rosemary, bay leaves, and thyme. Bring to a boil.
- Return seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
- Cover the Dutch oven tightly and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until the lamb is fork-tender and easily falls off the bone.
- Carefully remove lamb shanks from the pot. Skim any excess fat from the sauce if desired. Adjust seasoning with salt and pepper.
- Serve lamb shanks with the rich red wine sauce and vegetables.
Notes
For best flavor, prepare a day in advance and reheat gently. Serve with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce. You can substitute beef broth for red wine if preferred.