Perfect Braised Lamb Shanks
A classic, comforting dish featuring lamb shanks slow-cooked to exquisite tenderness in a rich, savory liquid, perfect for a cozy dinner.
Ingredients
- 4 large lamb shanks trimmed
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 stalks celery chopped
- 2 medium carrots chopped
- 3 cloves garlic minced
- 1 cup dry red wine
- 4 cups beef broth low-sodium
- 1 can (14.5 oz) diced tomatoes undrained
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
Instructions
- Preheat oven to 325°F (160°C). Season lamb shanks generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks on all sides until deeply browned. Remove and set aside.
- Add chopped onion, celery, and carrots to the Dutch oven. Sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes, allowing alcohol to evaporate slightly.
- Stir in beef broth, diced tomatoes, fresh rosemary, and bay leaves. Bring the mixture just to a gentle simmer.
- Return the seared lamb shanks to the pot, ensuring they are mostly submerged (covering about 90%) by the liquid.
- Cover the Dutch Oven tightly and transfer it to the preheated oven.
- Braise for 3 to 3 hours 15 minutes, or until the lamb is fork-tender and beginning to pull away from the bone.
- Carefully remove the shanks from the pot. Skim any excess fat from the sauce. Serve immediately with the rich sauce.
Notes
Ensure shanks are well-seared for maximum flavor. If the liquid reduces too much during braising, add a little more beef broth. Serve with mashed potatoes, polenta, or risotto.