Braised Lamb Shanks Recipe
A classic, comforting dish, these lamb shanks are slow-braised to perfection in a rich red wine and roasted garlic butter sauce, resulting in incredibly tender meat that falls off the bone. Serves 3.
Ingredients
- 3 lamb shanks
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup dry red wine such as Merlot or Cabernet Sauvignon
- 2 cups beef broth
- 1 can (14.5oz) diced tomatoes undrained
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt to taste
- Black pepper freshly ground
- 2 tbsp unsalted butter
Instructions
- Pat lamb shanks dry with paper towels and season generously with salt and freshly ground black 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, about 5-7 minutes total. Remove lamb and set aside on a plate.
- Add chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in tomato paste and cook for 2 minutes, stirring constantly. Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let reduce by half, about 5-7 minutes.
- Return lamb shanks to the pot. Add beef broth, diced tomatoes, dried thyme, and bay leaf. Bring the liquid to a gentle simmer.
- 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 and set aside to rest. Discard the bay leaf. Skim any excess fat from the surface of the sauce. Taste the sauce and adjust seasoning as needed.
- Stir in the unsalted butter until it has melted into the sauce, adding richness and a glossy finish.
- Serve the braised lamb shanks immediately with the rich sauce spooned over top. Garnish with fresh parsley if desired.
Notes
For best flavor, braise the lamb shanks a day ahead and reheat gently. Serve with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce. You can also add root vegetables like carrots, celery, or parsnips to the braising liquid during the last hour of cooking for extra depth and a complete meal.