Description
Tender and flavorful, these Braised Lamb Shanks are a comforting and hearty dish perfect for a special dinner. Slow-cooked in a savory broth with aromatic herbs, the lamb becomes incredibly tender and falls off the bone. Serve over creamy mashed potatoes, polenta, or risotto for a delicious meal.
Ingredients
Scale
Lamb Shanks:
- 4 lamb shanks (about 1 pound each)
- 2 teaspoons salt
- 1 teaspoon black pepper
Vegetables:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Broth and Seasonings:
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C).
- Sear the lamb: Season lamb shanks with salt and pepper. Brown them in a Dutch oven with olive oil.
- Sauté vegetables: Cook onion, carrots, and celery until soft. Add garlic and tomato paste.
- Deglaze: Pour in red wine and simmer.
- Add remaining ingredients: Stir in beef broth, diced tomatoes, herbs, and bay leaves. Return lamb to the pot.
- Braise: Cover and braise in the oven for 2 ½ to 3 hours until tender.
- Serve: Remove herbs and bay leaves before serving.
Notes
- Serve over mashed potatoes, polenta, or risotto.
- Flavors improve if made a day ahead.
- For a thicker sauce, simmer uncovered post-braising.
Nutrition
- Serving Size: 1 lamb shank
- Calories: 540
- Sugar: 6g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 46g
- Cholesterol: 130mg
