Braised Lamb Shanks with Red Wine and Herbs
Instructions
- 1
Pat the lamb shanks dry with paper towels and season generously with salt and pepper on all sides
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering
- 3
Brown the lamb shanks on all sides, about 3-4 minutes per side, working in batches if necessary. Transfer to a plate
- 4
Reduce heat to medium and add onion, carrots, and celery to the same pot. Cook for 5-6 minutes until softened
- 5
Add garlic and cook for another minute until fragrant
- 6
Stir in tomato paste and cook for 2 minutes, stirring constantly
- 7
Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes
- 8
Add beef stock, diced tomatoes, rosemary, thyme, and bay leaves. Bring to a simmer
- 9
Return lamb shanks to the pot, ensuring they're mostly submerged in liquid
- 10
Cover the pot and transfer to a preheated 165°C (325°F) oven
- 11
Braise for 2.5 to 3 hours, turning the shanks halfway through, until the meat is fork-tender and falling off the bone
- 12
Remove from oven and transfer lamb shanks to a serving platter. Cover with foil to keep warm
- 13
Place the pot on the stovetop over medium-high heat and simmer the braising liquid for 10-15 minutes to reduce and thicken
- 14
Remove herb sprigs and bay leaves, then taste and adjust seasoning
- 15
Pour the reduced sauce over the lamb shanks and serve immediately over creamy mashed potatoes or cheesy polenta
Chef's Note
"These tender lamb shanks are pure comfort food at its finest! The meat becomes incredibly succulent after slow braising in red wine and aromatic herbs. I love serving this over creamy mashed potatoes or cheesy polenta - both options soak up that rich, reduced sauce beautifully. The key is patience - let those shanks braise low and slow until they're falling off the bone. Your kitchen will smell absolutely divine!"
