Braised Lamb Shanks

A Luxurious Comfort Dish

Introduction

Braised Lamb Shanks are the epitome of comfort and elegance, featuring tender, fall-off-the-bone meat cooked in a rich, savory red wine sauce. This timeless recipe is perfect for special occasions or when you want to indulge in a hearty, flavorful meal.

Originating from rustic European kitchens, braising is a technique that transforms tough cuts of meat into melt-in-your-mouth perfection. The combination of aromatic herbs, red wine, and slow cooking creates a dish that’s both luxurious and satisfying.

Ingredients

• For the Lamb Shanks:
  • 4 lamb shanks
  • Salt and black pepper to taste
  • 2 tbsp olive oil
• For the Braising Liquid:
  • 1 large onion, diced
  • 2 carrots, chopped
  • 3 garlic cloves, minced
  • 1 cup (240ml) red wine
  • 2 cups (480ml) beef or chicken broth
  • 2 tbsp tomato paste
  • 2 sprigs fresh rosemary
  • 1 tsp dried thyme
  • 2 bay leaves

Instructions

1. Sear the Lamb Shanks:
   • Preheat your oven to 325°F (165°C).
   • Season the lamb shanks generously with salt and pepper.
   • Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the lamb shanks until browned on all sides, about 3-4 minutes per side. Remove and set aside.
2. Prepare the Vegetables:
   • In the same pot, add the onions, carrots, and garlic. Sauté until softened, about 5 minutes. Stir in the tomato paste and cook for 1 minute.
3. Deglaze and Simmer:
   • Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
   • Add the broth, rosemary, thyme, and bay leaves. Return the lamb shanks to the pot, ensuring they are mostly submerged.
4. Braise the Lamb:
   • Cover the pot with a lid and transfer it to the oven. Cook for 2.5-3 hours, turning the shanks occasionally, until the meat is tender and falling off the bone.
5. Serve:
   • Remove the lamb shanks and strain the sauce if desired. Serve the lamb with the rich sauce spooned over creamy mashed potatoes or polenta. Garnish with fresh rosemary.

Tips for Success

• Choose the Right Pot: A heavy Dutch oven retains heat and ensures even cooking.
• Use Good Wine: Choose a dry red wine you’d enjoy drinking—it enhances the dish.
• Let It Rest: Allow the lamb to rest for a few minutes before serving to lock in the juices.

Why This Recipe Works

Braised Lamb Shanks offer a stunning combination of deep flavors and tender texture. The long, slow cooking process ensures the meat absorbs the rich, aromatic braising liquid, resulting in a dish that’s perfect for impressing guests or treating yourself to something special.