Description
Slow-cooked lamb shanks braised in red wine until tender.
Ingredients
Scale
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 bottle (750ml) dry red wine
- 4 cups beef broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt to taste
- Black pepper to taste
Instructions
- Season lamb shanks generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides. Remove shanks and set aside.
- Add onion, carrots, and celery to the Dutch oven. Cook until softened, about 5 to 7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the liquid reduces by about one-third.
- Return the lamb shanks to the pot. Add beef broth, rosemary, thyme, and bay leaves. The liquid should mostly cover the shanks.
- Bring the liquid to a gentle simmer on the stovetop.
- Cover the Dutch oven and transfer it to a preheated oven at 325°F (160°C).
- Braise for 3 to 4 hours, or until the lamb is very tender and easily pulls away from the bone.
- Remove the shanks. Skim any excess fat from the sauce. Taste and adjust seasoning. Serve the shanks with the braising liquid.
Notes
- For a thicker sauce, remove the shanks and simmer the liquid on the stovetop until it reaches your desired consistency.
- You can substitute beef broth with chicken broth if needed.
- Prep Time: 20 min
- Cook Time: 240 min
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 shank with sauce
- Calories: 550
- Sugar: 8
- Sodium: 450
- Fat: 25
- Saturated Fat: 9
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 65
- Cholesterol: 180
Keywords: lamb shank, red wine, braised, slow cooked, rosemary, thyme, beef broth