Customise Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorised as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyse the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customised advertisements based on the pages you visited previously and to analyse the effectiveness of the ad campaigns.

No cookies to display.

Braised Lamb Shanks

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
Courses:
Cuisines:
Cooking Methods:
Difficulty level:
Recipe Badges:
free recipes
free recipes
All My 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

  1. Prepare the Ingredients:

    • Pat the lamb shanks dry with paper towels and season them generously with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Ratings

0.0
0.0 out of 5 stars (based on 0 reviews)
Excellent0%
Very good0%
Average0%
Poor0%
Terrible0%

Comments..

There are no reviews yet. Be the first one to write one.

Have you tried this recipe?