Braised Lamb Shanks Red Wine (Printable Version)
Slow-cooked lamb shanks enriched with red wine and aromatic herbs for deep flavors.
# What You'll Need:
→ Meats
01 - 4 lamb shanks (approximately 12 oz each), trimmed of excess fat
→ Vegetables & Aromatics
02 - 2 tablespoons olive oil
03 - 1 large onion, finely chopped
04 - 2 carrots, peeled and medium-diced
05 - 2 celery stalks, medium-diced
06 - 4 garlic cloves, minced
→ Liquids
07 - 750 ml (1 bottle) dry red wine, preferably Pinot Noir or Bordeaux
08 - 2 cups beef or lamb stock
09 - 2 tablespoons tomato paste
→ Herbs & Spices
10 - 2 sprigs fresh rosemary
11 - 2 sprigs fresh thyme
12 - 2 bay leaves
13 - 1 teaspoon kosher salt, plus additional to taste
14 - ½ teaspoon freshly ground black pepper
→ Optional Garnish
15 - Fresh parsley, chopped
# How to Make It:
01 - Preheat the oven to 325°F.
02 - Pat lamb shanks thoroughly dry with paper towels. Season generously on all sides with salt and pepper.
03 - Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Sear lamb shanks on all sides until deeply browned, approximately 10 minutes total. Transfer browned shanks to a plate and set aside.
04 - Add onion, carrots, and celery to the remaining fat in the pot. Sauté for 5 to 6 minutes until vegetables are softened and lightly golden. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in tomato paste and cook for 2 minutes to caramelize. Pour in red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring to a simmer and reduce by half, approximately 12 to 15 minutes.
06 - Return lamb shanks to the pot. Add stock, rosemary, thyme, and bay leaves. Bring to a gentle simmer, then cover tightly with the lid.
07 - Transfer the covered pot to the preheated oven. Braise for 2 to 2½ hours, turning shanks halfway through cooking, until meat is fork-tender and nearly falling from the bone.
08 - Remove shanks from the pot and cover loosely with foil to keep warm. Strain the braising liquid through a fine-mesh sieve, discarding solids. Skim excess fat from the surface. Simmer the strained liquid on the stovetop over medium heat for 10 to 15 minutes until reduced to a silky, coating consistency.
09 - Return lamb shanks to the reduced sauce and warm through for 2 to 3 minutes. Serve immediately, garnished with fresh chopped parsley if desired.
# Expert Tips:
01 -
- The red wine reduction creates an impossibly rich, velvety sauce that clings perfectly to every bite of tender meat
- This dish looks incredibly impressive served family style yet requires mostly hands off cooking time
02 -
- Drying the meat thoroughly before searing is the secret to achieving that beautiful crust instead of steaming the lamb
- Reducing the wine by half before adding the stock concentrates the flavors and prevents the final sauce from being too acidic
03 -
- Tying the herbs together with kitchen twine makes removing them effortless before serving
- Letting the meat rest for 10 minutes after braising helps it retain all those precious juices