Slow Cooked Lamb Shanks
A classic comfort dish featuring tender lamb shanks braised slowly in a robust red wine sauce until they fall off the bone. Perfect for a hearty and elegant meal.
Ingredients
- 2 kg lamb shanks trimmed
- 2 tbsp olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 1 cup red wine dry (e.g.
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes undrained
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 1 tsp dried thyme
- black pepper to taste freshly ground
Instructions
- Pat the lamb shanks dry and season generously with salt and black pepper.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned. Remove and set aside.
- Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened.
- Stir in minced garlic and tomato paste, cooking for another minute until fragrant.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes until slightly reduced.
- Return the lamb shanks to the pot. Add beef broth, diced tomatoes, rosemary, bay leaves, and dried thyme. Ensure lamb is mostly submerged; add more broth if needed.
- Bring the liquid to a gentle simmer, then cover the pot tightly and transfer to a preheated oven at 325°F (160°C).
- Braise for 3-4 hours, or until the lamb is fork-tender and falling off the bone. Alternatively, cook on low in a slow cooker for 6-8 hours.
- Carefully remove the lamb shanks from the pot. Skim any excess fat from the sauce. Taste and adjust seasoning if necessary.
- Serve the tender lamb shanks with the rich red wine sauce, accompanied by mashed potatoes, polenta, or crusty bread.
Notes
For a richer flavor, sear the lamb shanks well before braising. You can also add other root vegetables like parsnips or sweet potatoes along with the carrots and celery. Serve with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce. This dish can be made a day ahead and reheats beautifully, often tasting even better the next day.