Description
Tender lamb shanks simmered in a rich red wine sauce with herbs and vegetables. Perfect with creamy mashed potatoes!
Ingredients
Units
Scale
- 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
Instructions
- Preheat oven to 325°F (160°C). Season lamb shanks generously with salt and pepper on all sides.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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