Juicy Braised Lamb Shanks with Red Wine: A Comfort Classic
Braised lamb shanks are the ultimate comfort food, combining tender meat with a rich, aromatic sauce that satisfies cravings and impresses guests.
Equipment
- Dutch Oven
Ingredients
For the Shanks
- 4 pieces Lamb Shanks Choose well-marbled cuts
- 1 teaspoon Salt Adjust according to taste
- 1 teaspoon Pepper Adjust according to taste
- 2 tablespoons Olive Oil Can substitute with vegetable oil
For the Vegetables
- 2 cups Carrots Cut into ¼-inch rounds
- 1 large Onion Shallots can be used for milder taste
- 4 cloves Garlic Freshly minced is ideal
For the Braising Liquid
- 2 cups Red Wine A dry red like Merlot or Cabernet Sauvignon
- 1 can Whole Peeled Tomatoes Canned for convenience
- 2 cups Chicken Broth Low-sodium versions are a great option
- 1 cup Beef Broth Can substitute with extra chicken broth
For the Herbs
- 2 tablespoons Fresh Rosemary Dried herbs can be substituted
- 1 tablespoon Fresh Thyme Dried thyme can also be used
Instructions
Cooking Steps
- Preheat the oven to 325°F (165°C).
- Generously sprinkle salt and pepper over the lamb shanks.
- In a Dutch oven, heat olive oil and sear the lamb shanks until golden brown.
- In the same pot, add carrots, onions, and garlic. Sauté for about 5-7 minutes.
- Return the lamb shanks to the pot and pour in the red wine. Simmer for about 10 minutes.
- Stir in the whole peeled tomatoes, chicken broth, beef broth, rosemary, and thyme.
- Bring the mixture to a gentle boil, cover, and transfer to the oven.
- Let the lamb shanks braise for about 2.5 hours until fork-tender.
- Serve over fragrant mashed potatoes or rustic bread, garnished with fresh herbs.
Notes
For enhancing flavor, chill overnight after cooking; this allows the sauce to mature beautifully.