Description
These braised lamb shanks are slow-cooked to perfection, absorbing the deep flavors of red wine, beef broth, and aromatic herbs like rosemary and thyme. The result is melt-in-your-mouth tender meat with a rich, flavorful sauce that’s perfect for a comforting, elegant meal. This dish is ideal for special occasions or a hearty family dinner.
Ingredients
Scale
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 2 sprigs rosemary
- 2 sprigs thyme
- Salt and pepper to taste
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). - Season the Lamb:
Season the lamb shanks with salt and pepper on all sides. - Brown the Lamb Shanks:
In a large Dutch oven, heat the olive oil over medium-high heat. Brown the lamb shanks on all sides until nicely seared. This helps develop rich flavors. - Sauté the Aromatics:
Add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes, until fragrant and softened. - Add Liquids and Herbs:
Pour in the red wine and beef broth, stirring to combine. Bring the mixture to a simmer, scraping up any brown bits from the bottom of the pan for extra flavor. - Infuse with Herbs:
Add the rosemary and thyme sprigs to the pot. These will infuse the sauce with their aromatic flavors as the lamb cooks. - Braise the Lamb:
Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise the lamb shanks for 2-3 hours, or until the meat is tender and easily falls off the bone. - Serve:
Remove the lamb shanks from the oven. Spoon the sauce over the shanks before serving, ensuring each piece is coated with the delicious herb-infused broth.
Notes
Serve the braised lamb shanks with mashed potatoes, roasted vegetables, or a side of crusty bread to soak up the flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 3 hours