Description
Braised Lamb Shanks: a rich and hearty Mediterranean main course featuring tender lamb shanks slow-cooked in a savory tomato, red wine, and herb sauce, perfect for an elegant dinner or comforting meal.
Ingredients
Scale
Lamb and Seasoning
- 4 lamb shanks, trimmed
- Salt and pepper to taste
Vegetables and Aromatics
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
Liquids and Flavorings
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 cup red wine (dry such as Cabernet Sauvignon or Merlot recommended)
- 2 cups beef or chicken broth
- 1 (14.5 oz) can diced tomatoes
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 2 bay leaves
Instructions
- Preheat and Season: Preheat your oven to 325°F (160°C). Season the lamb shanks generously with salt and pepper to enhance their natural flavor.
- Sear Lamb Shanks: Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Brown the lamb shanks on all sides for about 8 to 10 minutes to develop a rich crust, then transfer them to a plate.
- Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes until they are softened and fragrant, stirring occasionally.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for an additional minute to build depth in the sauce.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping any browned bits off the bottom. Let the wine simmer for about 5 minutes to reduce slightly and concentrate flavors.
- Add Broth and Tomatoes: Add the beef or chicken broth, canned diced tomatoes, chopped rosemary, thyme, and bay leaves to the pot. Stir to combine.
- Return Lamb and Braise: Place the lamb shanks back into the pot, ensuring they are mostly submerged in the liquid. Bring the mixture to a simmer on the stovetop.
- Oven Braising: Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, until the lamb is tender and falling off the bone.
- Finish and Serve: Remove the bay leaves before serving. Optionally skim off any excess fat from the surface. Serve the lamb shanks with the sauce over mashed potatoes, creamy polenta, or buttered noodles for a complete meal.
Notes
- For a richer flavor, use a dry red wine like Cabernet Sauvignon or Merlot during deglazing.
- This dish improves in flavor when made a day ahead, allowing the spices to meld.
- Pair with creamy polenta, mashed potatoes, or buttered noodles for a satisfying accompaniment.
- Skim off excess fat from the sauce before serving to reduce greasiness if desired.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
