Braised Lamb Shanks

Braised Lamb Shanks Recipe

Braised Lamb Shanks is a classic and comforting dish that features tender, succulent lamb shanks cooked slowly in a rich, savory broth with aromatic vegetables and herbs. The braising process turns the tough cuts into a melt-in-your-mouth experience, perfect for a hearty meal. This dish is ideal for special occasions or a cozy Sunday dinner, served with creamy mashed potatoes or rustic bread to soak up the flavorful sauce.

Ingredients:

For the Lamb Shanks:

• 4 lamb shanks: The main ingredient, providing rich flavor and tenderness.
• Salt and black pepper: For seasoning.
• 2 tablespoons olive oil: Used for browning the lamb.
• 1 large onion, chopped: Adds depth of flavor.
• 2 carrots, peeled and chopped: Adds sweetness and texture.
• 2 celery stalks, chopped: Adds a subtle flavor base.
• 4 cloves garlic, minced: Adds aromatic richness.
• 2 tablespoons tomato paste: Enhances the sauce with a rich, deep flavor.
• 1 cup dry red wine: Adds complexity to the braising liquid (optional, can substitute with more broth).
• 2 cups beef or lamb broth: Forms the base of the braising liquid.
• 1 can (14.5 ounces) diced tomatoes: Adds acidity and flavor.
• 1 tablespoon fresh rosemary leaves: Infuses the dish with herbal notes.
• 1 tablespoon fresh thyme leaves: Complements the rosemary with its earthy flavor.
• 2 bay leaves: Adds a subtle, aromatic depth.
• 1 tablespoon balsamic vinegar: Adds a touch of sweetness and acidity.
• 2 tablespoons all-purpose flour (optional): For thickening the sauce, if desired.

For Serving:

• Mashed potatoes, polenta, or crusty bread: To soak up the delicious sauce.

Instructions:

1. Prepare the Lamb Shanks:

• Pat the lamb shanks dry with paper towels. Season generously with salt and black pepper on all sides.
• Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
• Brown the lamb shanks in batches, if necessary, turning them until they are evenly browned on all sides. This should take about 8-10 minutes per batch. Remove the browned shanks and set them aside.

1. Prepare the Vegetables:

• In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened and the onions are translucent, about 5-7 minutes.
• Add the minced garlic and cook for another 1 minute, until fragrant.

1. Build the Braising Liquid:

• Stir in 2 tablespoons of tomato paste and cook for 2 minutes to caramelize and enhance its flavor.
• Pour in 1 cup of dry red wine, scraping up any browned bits from the bottom of the pot. Allow it to simmer for 2-3 minutes to reduce slightly.
• Add 2 cups of beef or lamb broth, 1 can of diced tomatoes, rosemary, thyme, and bay leaves. Stir to combine.

1. Braise the Lamb Shanks:

• Return the browned lamb shanks to the pot, nestling them into the liquid. The liquid should come about halfway up the sides of the shanks. Add more broth if needed.
• Bring the mixture to a simmer. Cover the pot with a lid and transfer it to the preheated oven.
• Braise in the oven for 2.5 to 3 hours, or until the lamb is fork-tender and the meat is falling off the bone.

1. Finish the Sauce (Optional):

• If you prefer a thicker sauce, remove the lamb shanks once they’re done and set aside. Discard the bay leaves.
• Stir 2 tablespoons of all-purpose flour into the braising liquid and cook over medium heat, stirring frequently, until the sauce thickens, about 5 minutes. Adjust seasoning with salt and pepper if needed.
• Return the lamb shanks to the pot and let them simmer for an additional 10 minutes to absorb the flavors.

1. Serve:

• Serve the lamb shanks hot, spooning the rich sauce and vegetables over the meat.
• Accompany with mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.

Tips:

• Braising Time: Ensure that the lamb shanks are braised long enough for the meat to become tender and fall off the bone. The longer you braise, the more flavorful and tender the meat will be.
• Wine Substitute: If you prefer not to use wine, you can use additional broth or a splash of balsamic vinegar for depth of flavor.
• Storage: Braised lamb shanks can be made ahead of time. The flavors often improve as they sit, so they can be refrigerated for up to 3 days or frozen for up to 3 months.

Serving Suggestions:

• Vegetables: Roasted or steamed vegetables make a great side dish.
• Wine Pairing: A robust red wine, such as a Cabernet Sauvignon or Syrah, pairs beautifully with the rich flavors of braised lamb shanks.

Braised Lamb Shanks offers a deliciously hearty and flavorful meal that’s sure to impress. The slow-cooked lamb, infused with savory herbs and vegetables, makes for a comforting and satisfying dish perfect for any special occasion or cozy dinner. Enjoy the tender meat and rich sauce that pairs beautifully with your favorite sides.