Tender, fall-off-the-bone lamb shanks slowly braised in a rich red wine and herb-infused sauce. A comforting, elegant dish perfect for special dinners or cozy nights in.
Ingredients:
- 4 lamb shanks
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Directions:
- Preheat the oven to 325°F (165°C).
- Season and sear the lamb:
Pat the lamb shanks dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks until browned on all sides, about 3–4 minutes per side. Remove and set aside. - Sauté the vegetables:
In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste, cooking for 1 more minute. - Deglaze with wine:
Pour in the red wine, scraping up any browned bits. Simmer for 2–3 minutes to reduce slightly. - Add remaining ingredients:
Stir in beef broth, diced tomatoes, rosemary, thyme, and bay leaves. Return lamb shanks to the pot. - Braise:
Cover the Dutch oven and place in the preheated oven. Braise for 2.5 to 3 hours, or until the lamb is tender and easily pulls away from the bone. - Serve:
Remove herbs and bay leaves. Serve lamb shanks over mashed potatoes, polenta, or creamy risotto. Spoon the rich sauce over the top.
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 4
Calories: ~600 per serving
Hearty, aromatic, and packed with flavor—this braised lamb dish is a true comfort food classic.