Tender Braised Lamb Shanks
A classic recipe for slow-braised lamb shanks, yielding incredibly tender, fall-off-the-bone meat enveloped in a rich, savory sauce. Perfect for a comforting dinner.
Ingredients
- 4 each lamb shanks
- 2 tbsp olive oil
- 1 large onion chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 1 cup dry red wine
- 4 cups beef broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 each bay leaves
- 1 tsp salt or to taste
- 0.5 tsp black pepper or to taste
Instructions
- Pat lamb shanks dry and season 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, about 3-4 minutes per side. Remove shanks and set aside.
- Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Add minced garlic and tomato paste, cooking for another 2 minutes, stirring frequently.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has reduced by half, about 5 minutes.
- Return the seared lamb shanks to the pot. Add beef broth, rosemary, thyme, and bay leaves. Ensure the liquid mostly covers the shanks. Bring 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 very tender and nearly fall off the bone.
- Carefully remove lamb shanks from the pot and transfer to a plate. Cover loosely with foil to keep warm.
- Strain the braising liquid through a fine-mesh sieve into a clean saucepan for a smoother sauce, or leave rustic if preferred. Discard solids.
- Place the saucepan with the braising liquid over medium-high heat. Bring to a simmer and reduce until the sauce thickens to your desired consistency, about 10-15 minutes. Taste and adjust seasonings if necessary.
- Serve the tender lamb shanks with the rich sauce poured over them and your chosen side dishes.
Notes
For best results, use a heavy-bottomed Dutch oven. Serve with creamy mashed potatoes, polenta, or risotto. Leftovers are excellent the next day, as flavors deepen. You can also add a pinch of orange zest to the sauce for a subtle brightness.