Classic Braised Lamb Shanks with Red Wine

Start braising lamb shanks on a cold afternoon and your kitchen smells like a French farmhouse by dinner. The shank is a tough, sinew-heavy cut that most people skip at the butcher counter. Big mistake. Two and a half hours in a covered Dutch oven with red wine and stock turns it into something you pull apart with a fork.

I keep coming back to this recipe because the method is forgiving and the result looks like you cooked all day. Four shanks, a bottle of wine, whatever sturdy herbs you have. The braising liquid reduces into a sauce on its own. No extra work. Serve it over polenta or mashed potatoes and let people soak up every last drop.

How to Make Classic Braised Lamb Shanks

Get a Hard Sear on Every Shank

Pat the shanks dry with paper towels and season them heavily with salt and pepper. Wet meat steams instead of browning.

Sear in batches if your Dutch oven is crowded. Each shank needs direct contact with the hot oil for 3-4 minutes per side until deeply browned.

Build the Braise Before It Goes In

Cook the onion, carrots, and celery in the same pot for about 5 minutes until they soften. Add the garlic and tomato paste and stir for another minute.

Pour in the wine and scrape up all the fond from the bottom. That brown crust is concentrated flavor. Add the stock, nestle the shanks back in, tuck in the bay leaves, sage, thyme, and rosemary, and cover. Into the oven at 160C (325F) for 2.5 hours.

Classic Braised Lamb Shanks Recipe with Red Wine

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• Author: Honest Cooking Magazine
• Total Time: 170 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Tender lamb shanks simmered in a rich red wine sauce with herbs and vegetables. Perfect with creamy mashed potatoes!

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Ingredients

Units USM Scale 1x2x3x

• 4 tablespoons olive oil
• 4 lamb shanks (about 1 lbs (454 g) each)
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, crushed
• 2 tablespoons chopped fresh sage
• 2 teaspoons chopped fresh thyme, plus extra for garnish
• 2 teaspoons chopped fresh rosemary
• 2 bay leaves
• 1 cups (240 ml) red wine (dry red, such as Cabernet or Merlot)
• 1 can (28 ounces (800 grams)) diced tomatoes with juices
• 2 cups (480 ml) chicken stock or broth
• Salt and freshly ground black pepper

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Instructions

1. Preheat oven to 325°F (160°C). Season lamb shanks generously with salt and pepper on all sides.
2. Heat olive oil in a large Dutch oven (at least 6-quart size) over medium-high heat. Sear lamb shanks in batches until browned on all sides, about 2-3 minutes per side. Transfer browned shanks to a plate and set aside.
3. In the same Dutch oven, add chopped onion, carrots, and celery. Sauté vegetables for 3-4 minutes until slightly softened. Add garlic and sauté an additional 3-4 minutes until vegetables begin caramelizing. Season lightly with salt and pepper.
4. Stir in chopped sage, thyme, rosemary, and bay leaf. Cook 2 minutes until fragrant. Pour in red wine, scraping the bottom to loosen browned bits. Simmer until the wine reduces by about half, approximately 2-3 minutes.
5. Stir in diced tomatoes (with juices) and chicken stock. Return lamb shanks back to the pot. Season the liquid gently again with salt and pepper.
6. Cover the Dutch oven with its lid, transfer to preheated oven. Braise lamb shanks for 2–2½ hours until meat is extremely tender and easily pulls away from the bone.
7. Remove pot from oven. Carefully transfer shanks to serving plates. Spoon generous amounts of the rich braising liquid over each lamb shank. Garnish with additional fresh thyme leaves and serve immediately.

Notes

• For deeper flavor, brown the lamb shanks in batches to ensure a good sear without overcrowding the pot.
• To reduce cooking time, use bone-in lamb shanks, as these will render fat more quickly and braise faster.
• Leftover braised lamb shanks can be stored in the refrigerator for up to 4 days and are delicious served cold in sandwiches or salads.

• Prep Time: 20 minutes
• Cook Time: 150 minutes
• Category: Main Course
• Method: Braising
• Cuisine: French-Inspired

Nutrition

• Serving Size: 1 lamb shank
• Calories: 500
• Sugar: 5
• Sodium: 700
• Fat: 30
• Saturated Fat: 10
• Unsaturated Fat: 15
• Trans Fat: 0g
• Carbohydrates: 25
• Fiber: 5
• Protein: 40
• Cholesterol: 150

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