Lamb Shanks
Prep Time:
20 Minutes
Cook Time:
2 Hours, 30 Minutes
Serves:
4 Servings
Level:
Advanced
About the Recipe
Lamb shanks are one of those dishes that look and taste impressively gourmet but are surprisingly simple to make. Slowly braised in a rich red wine and tomato sauce, this dish is all about depth of flavor and melt-in-your-mouth tenderness. Perfect for a cozy dinner party or a special weekend meal, these lamb shanks will fill your kitchen with the most incredible aroma—and your guests with delight.
Ingredients
• 4 lamb shanks (about 1 lb each)
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 carrots, peeled and chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 ½ cups dry red wine
• 2 cups beef broth (or lamb broth)
• 1 (14.5 oz) can diced tomatoes
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
Preparation
1. Prep the lamb: Pat the lamb shanks dry and season generously with salt and pepper.
2. Sear the lamb: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the lamb shanks and brown them on all sides, about 8–10 minutes total. Remove and set aside.
3. Sauté the vegetables: In the same pot, add the onion and carrots. Cook for 5–7 minutes until softened. Add the garlic and cook for another 1–2 minutes.
4. Add tomato paste: Stir in the tomato paste and cook for 2–3 minutes to deepen its flavor.
5. Deglaze with wine: Pour in the red wine and bring to a boil, scraping up any brown bits from the bottom of the pot. Let simmer for about 5 minutes.
6. Add remaining ingredients: Stir in the broth, diced tomatoes, rosemary, thyme, and bay leaves. Return the lamb shanks to the pot, submerging them as much as possible in the liquid.
7. Braise: Cover and transfer the pot to a preheated oven at 325°F (163°C). Cook for 2 to 2½ hours, or until the meat is very tender and falling off the bone.
8. Serve: Remove herbs and bay leaves. Serve lamb shanks with generous spoonfuls of sauce over your favorite starch.