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Braised Lamb Shanks
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Recipe Views: 45
Braised lamb shanks are a luxurious dish featuring tender, fall-off-the-bone meat cooked slowly in a rich, flavorful sauce. The process of braising infuses the lamb with aromatic herbs and spices, making it a comforting and indulgent meal perfect for special occasions or cozy dinners.
Prep Time : 15 mins
Cook Time : 2 hr 30 mins
Rest Time : 15 mins
Total Time : 3 hr
Yield: 1
Servings : 4
Seasons: Suitable throughout the Year
Courses: Dinner
Cuisines: Worldwide
Cooking Methods: Variant
Difficulty level: Intermediate
Recipe Badges: Delicious
free recipes
Ingredients
- 4 lamb shanks (about 1 lb each)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, for garnish
Direction
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Prepare the Ingredients:
- Pat the lamb shanks dry with paper towels and season them generously with salt and pepper.
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Brown the Lamb Shanks:
- In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat.
- Add the lamb shanks and brown them on all sides, about 8-10 minutes. Remove the shanks and set aside.
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Sauté the Vegetables:
- In the same pot, add the chopped onion and carrots. Sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
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Deglaze the Pot:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half, about 5-7 minutes.
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Add Liquids and Herbs:
- Return the browned lamb shanks to the pot. Add the beef broth, diced tomatoes, rosemary, thyme, and bay leaf. Stir to combine.
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Braise the Lamb:
- Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Alternatively, you can transfer the pot to a preheated oven at 325°F (160°C).
- Let it braise for about 2 to 2.5 hours until the lamb is tender and easily pulls away from the bone.
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Finish and Serve:
- Once cooked, remove the lamb shanks and let them rest for 10 minutes.
- Skim any excess fat from the surface of the sauce, if necessary. Taste and adjust seasoning with salt and pepper.
- Serve the lamb shanks over mashed potatoes, polenta, or with crusty bread, spooning the rich sauce over the top.
- Garnish with freshly chopped parsley.
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Recent Recipe
Courses
Seasons
Cuisines
Cooking Methods
Recipe Badges
Difficulty level
Recipe Keys
-
Vegetarian Meals 154
-
Vegan 61
-
Sugar Free 40
-
Soy Free 31
-
Slow Cooker Recipes 33
-
Sea Food 34
-
Raw 22
-
Quick Meals 61
-
Pescetarian 10
-
Paleo 16
-
Organic 14
-
Nut Free 53
-
Non Vegetarian 159
-
Mixing 18
-
Low Carb 39
-
Kids 229
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Keto 10
-
High Protein 120
-
Gluten Free 31
-
Freezer Meals 8
-
Egg Free 184
-
Dairy Free 142
-
Dairy 40
-
Corn Free 50
-
Cold 7