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Braised Lamb Shank Recipe

Mediterranean · Main course · 170 min total

Tender, fall-off-the-bone lamb shanks slowly braised in a rich, aromatic tomato and red wine sauce, perfect for a comforting Sunday dinner.

Ingredients

• 4 lamb shanks (about 1 lb each)
• 2 tbsp olive oil
• 2 large onions, diced
• 4 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions

1. Preheat oven to 325°F (160°C). Pat lamb shanks dry and season generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks until browned on all sides, about 4 minutes per side. Remove and set aside.
3. Reduce heat to medium. Add onions, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
4. Stir in tomato paste and cook for 2 minutes. Pour in red wine, scraping up any browned bits. Bring to a simmer and cook until reduced by half, about 3 minutes.
5. Add beef broth, diced tomatoes, rosemary, thyme, and bay leaves. Return lamb shanks to the pot, nestling them into the liquid. Bring to a simmer.
6. Cover the pot and transfer to the oven. Braise for 2 to 2.5 hours, until the meat is very tender and pulling away from the bone.
7. Remove from oven. Discard herb sprigs and bay leaves. Skim excess fat from the surface. Adjust seasoning with salt and pepper. Serve shanks with sauce over mashed potatoes or polenta.

Tips

• For deeper flavor, marinate lamb shanks overnight with garlic, rosemary, and olive oil.
• Leftover braised lamb shanks can be refrigerated for up to 3 days or frozen for 3 months.
• Serve with creamy mashed potatoes or soft polenta to soak up the sauce.

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