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The Fancy Little Dinner That Practically Cooks Itself: Braised Lamb Shanks

The Fancy Little Dinner That Practically Cooks Itself: Braised Lamb Shanks
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Braised lamb shanks are tender, rich, and fall-off-the-bone good. The meat simmers low and slow in a deeply savory sauce, soaking up flavor from wine, garlic, and herbs. You end up with this silky, spoonable meat that’s just begging to be piled on mashed potatoes or polenta.

Ingredients

  • Lamb shanks: 4 shanks (about 1 to 1.5 pounds each)
  • Onion: 1 large onion, chopped
  • Carrots: 2 medium carrots, chopped
  • Celery: 2 stalks, chopped
  • Garlic: 4 cloves, minced
  • Tomato paste: 2 tablespoons
  • Crushed tomatoes: 1 can (14.5 oz)
  • Red wine: 1 ½ cups (choose a dry red wine like Cabernet or Merlot)
  • Beef or chicken broth: 2 cups
  • Fresh rosemary: 2 sprigs
  • Fresh thyme: 3 sprigs
  • Olive oil: 2 tablespoons
  • Salt: to taste (about 1 ½ teaspoons)
  • Pepper: freshly ground, to taste (about 1 teaspoon)

Instructions

  1. Season the lamb shanks generously with salt and pepper. Sear them in a heavy-bottomed pot or Dutch oven until browned on all sides.
  2. Remove the lamb and add chopped onion, carrot, and celery to the same pot. Cook them until softened and golden. Stir in garlic and tomato paste.
  3. Pour in the red wine and let it simmer for a couple of minutes, scraping up all the browned bits from the bottom of the pan.
  4. Add crushed tomatoes, broth, and fresh herbs. Nestle the lamb shanks back into the pot, cover tightly, and transfer to the oven.
  5. Braise at 325°F for 2 ½ to 3 hours until the meat is tender.
  6. Once cooked, serve the shanks whole or shred the meat off the bone into the sauce. Spoon over mashed potatoes, polenta, or noodles.

Notes

  • Let the lamb come to room temp before searing for an even crust.
  • Use a good-quality dry red wine like Cabernet or Merlot.
  • If the sauce is too thin at the end, simmer uncovered on the stovetop to reduce and thicken.

Nutrition

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