Braised Lamb Shanks are a comforting, classic dish perfect for cozy dinners or special occasions. Slow-cooked in a rich, flavorful liquid until fall-off-the-bone tender, the meat absorbs all the delicious seasonings, making it incredibly savory and satisfying. Serve with mashed potatoes, polenta, or crusty bread to soak up the sauce. It's sure to impress and warm the soul
Ingredients
For the Lamb Shanks:
- 4 lamb shanks
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup red wine (Optional)
- 2 cups beef or chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar (for a touch of acidity and sweetness)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- Zest of 1 lemon (adds a bright note to the dish)
For Serving:
- Mashed potatoes, polenta, or crusty bread
Instructions
Prepare the Lamb Shanks:
- Season the lamb shanks generously with salt and pepper.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
- Sear the lamb shanks on all sides until they are browned, about 8-10 minutes. Remove the shanks from the pot and set aside.
Cook the Vegetables:
- In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and starting to brown, about 8 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
Deglaze the Pot:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for about 5 minutes until it has reduced by half.
Build the Braising Liquid:
- Stir in the broth, diced tomatoes (with their juices), tomato paste, and balsamic vinegar. Mix well to combine.
Add the Herbs and Lamb Shanks:
- Return the lamb shanks to the pot, nestling them into the braising liquid.
- Add the rosemary, thyme, bay leaves, and lemon zest.
Braise the Lamb Shanks:
- Bring the liquid to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C).
- Braise for about 2 1/2 to 3 hours, or until the lamb shanks are tender and the meat is falling off the bone.
Finish and Serve:
- Remove the pot from the oven and discard the rosemary, thyme, and bay leaves.
- If the sauce is too thin, place the pot back on the stovetop and simmer until the sauce has reduced to your desired consistency.
- Taste and adjust seasoning with salt and pepper if needed.
Serving Suggestions:
- Serve the braised lamb shanks over mashed potatoes, polenta, or with a side of crusty bread to soak up the delicious sauce.
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Pro Tips for the Best Braised Lamb Shanks:
- Quality Ingredients: Use the best quality lamb shanks and wine you can find. This will make a noticeable difference in the flavor.
- Brown the Meat Well: Don’t rush the browning process. This caramelization adds a deep, rich flavor to the dish.
- Slow and Steady: Low and slow cooking ensures the meat becomes melt-in-your-mouth tender.
- Enhance the Sauce: For an extra touch of luxury, you can finish the sauce with a small knob of butter before serving to add richness and shine.
Nutrition Facts
Serving Size: 1 lamb shank with sauce
Servings Per Recipe: 4
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 620 | 31% |
| Total Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 165mg | 55% |
| Sodium | 950mg | 40% |
| Total Carbohydrates | 16g | 5% |
| Dietary Fiber | 3g | 12% |
| Sugars | 8g | -- |
| Protein | 52g | 104% |
| Vitamin A | 100% | |
| Vitamin C | 25% | |
| Calcium | 10% | |
| Iron | 40% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
Enjoy the world's best Braised Lamb Shanks, a dish that’s sure to impress and delight! Happy cooking!