Braised lamb shanks – Oh boy! This slow cooked, decadent dish is surprisingly easy and perfect for Sunday dinner. It takes just 10 minutes up front chopping the veggies, a quick sear of the lamb shanks, then pop it in the oven for hours until the lamb is amazingly tender. The sauce with red wine and crushed tomatoes is sooooo rich and flavorful. You’re going to love it!
Key Ingredients and Substitutions
- Lamb – Lamb shanks are not always available fresh at the supermarket or butcher. My butcher often has the vacuum packed and frozen. So plan and call ahead. Searing the lamb shanks first helps lock in the juices and adds depth and complexity. You will likely need to sear the lamb shanks in batches. You don’t want to crowd the pot so that the lamb browns nicely on all sides.
- Wine – You want a full-bodied red wine like Cabernet Sauvignon, Zinfandel, Shiraz or Merlot.
- Broth – I use beef bone broth because of its nutritional value and low sodium content. You can substitute with low sodium beef or even chicken broth.
Preparation
- In a Dutch oven, sear the lamb in extra virgin olive oil on all sides. You may need to do this in multiple batches.
- Reduce the heat and add more extra virgin olive oil to the pot. Add the onions and garlic and saute until softened. Next add the carrots and celery and cook for 5 minutes
- Stir in the wine, broth, crushed tomatoes, tomato paste, thyme and bay leaves.
- Add the lamb back to the pot and bring it to a simmer. Cover and place in the oven for 2 hours.
- After 2 hours, remove the lid and cook for another 30 minutes.
- Remove the lamb from the pot; Discard the thyme and bay leaves.. Strain the sauce (removing the solids). Return the strained sauce tot he pan. Simmer on medium until thickened and reduced.
I found this amazing recipe on #Nagi Maehashi’s Recipe Tin Eats. I made just a few minor changes.
What to Serve with Braised Lamb Shanks
Serve this succulent meat over Chive Mashed Potatoes or polenta – both are yummy options. If you are like me and need your veggies, serve alongside peas or with a light side salad.
Equipment
Dutch Oven/Le Creuset
PrintBraised Lamb Shanks
- Total Time: 3 hours
- Yield: 4 1x
Description
Red Wine Braised Lamb Shanks are worth the wait. They are as gorgeous as they are delicious. Seared to build flavor and then simmered in the oven in a rich tomato red wine sauce.
Ingredients
- 4 lamb shanks
- 1 teaspoon each of salt and pepper
- 3 tablespoons extra virgin olive oil, separated
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup carrot, finely chopped
- 1 cup celery, finely chopped
- 2 1/2 cups red wine
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups low sodium beef bone broth
- 5 sprigs fresh thyme (or 2 teaspoons dried thyme), plus 4 springs for garnish (optional)
- 2 bay leaves
Instructions
- Preheat the oven at 350 degrees.
- Pat the lamb shanks dry and sprinkle with salt and pepper.
- Heat 2 tablespoons extra virgin olive oil over high heat in a dutch oven. In batches, sear the lamb on all sides until browned on all sides. Remove the lamb from the pot and drain any excess fat.
- Reduce the heat to medium-low. Heat 1 tablespoon olive oil in the pot. Add the onion and garlic and saute for a few minutes until tender. Add the carrots and celery. Cook for 5 minutes.
- Stir in the red wine, beef bone broth, crushed tomato, tomato paste, thyme and bay leaves.
- Add the lamb shanks back to the pot. They should be mostly submerged. If not, add more broth. Bring to a simmer, then cover and place in the oven for 2 hours.
- Return the pot to the stove top, remove the lid and then put back in the oven for 30 minutes. The meat should be fork tender (practically falling off the bone). If not, continue to cook in the oven.
- Carefully remove the lamb shanks from the pot. Discard the thyme and bay leaves.
- Strain the sauce into a bowl, extracting all of the sauce from the veggies. Return the strained sauce to the pot. Return to a simmer over medium heat until the sauce is reduced and thickened.
- Plate the lamb shanks over mashed potatoes or polenta and garnish with thyme sprigs (optional).
Equipment
- Prep Time: 10 minutes
- Cook Time: 2 hours 50 minutes
- Category: Meat & Chicken
- Method: Dutch Oven
Keywords: Braised Lamb Shanks, Brasing, Lamb Shanks, Lamb, Dutch Oven
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