If you are searching for a soulful, comforting dish that carries centuries of flavor and warmth, then this Braised Lamb Shanks in Red Wine and Tomato Broth Recipe is exactly what you need. Imagine tender, fall-off-the-bone lamb shanks slowly cooked in a luscious blend of red wine, richly seasoned tomatoes, and fragrant herbs. The resulting broth is both hearty and beautifully aromatic, making it a perfect centerpiece for a cozy dinner that will impress friends and family alike. Every bite offers a harmony of savory depth and vibrant freshness that makes this dish truly unforgettable.
Ingredients You’ll Need
Though the list might seem long at first glance, each ingredient in this recipe plays a crucial role in crafting the rich flavor and perfect texture of the dish. With simple staples and fresh herbs, you are set to create an impressive meal that feels as rewarding as it tastes.
- Lamb shanks, 6 (around 5 pounds): The star of the dish, bringing rich meatiness and texture that becomes tender through slow braising.
- Extra-virgin olive oil, 2 tablespoons: For browning the shanks to develop a deep caramelized crust and enhance flavor.
- Onions, 2 medium, diced: Provide sweetness and body to the broth after sautéing until golden.
- Carrots, 3 large, peeled and sliced: Add subtle sweetness and color to the rich tomato base.
- Garlic, 10 cloves, minced: Infuses the broth with its unmistakable aromatic punch.
- Dry red wine, 1 bottle (750 ml): Creates depth and complexity, tenderizing meat while enriching the broth.
- Diced tomatoes with juice, 1 can (28 ounces): Bring the fresh acidity and vibrant tomato flavor that balancers the richness.
- Low-sodium chicken broth, 1 can (14.5 ounces): Adds a gentle savory background without overpowering.
- Beef broth, 1 can (14.5 ounces): Deepens the meaty richness of the cooking liquid.
- Fresh rosemary, 5 teaspoons chopped: Introduces piney, earthy fragrance that complements lamb beautifully.
- Fresh thyme, 2 teaspoons chopped: Offers subtle herbal notes for balance.
- Lemon zest, 2 teaspoons: Adds surprising brightness that cuts through the dish’s depth.
- Salt and pepper, to taste: Essential for seasoning and enhancing every flavor layer.
How to Make Braised Lamb Shanks in Red Wine and Tomato Broth Recipe
Step 1: Season the Lamb Shanks
Start by generously seasoning the lamb shanks with salt and pepper. This simple step locks in flavor and ensures the meat is deliciously seasoned all the way through.
Step 2: Brown the Lamb Shanks
Heat your extra-virgin olive oil in a heavy-bottomed pot over medium-high heat. Brown the shanks in batches, giving them about 8 minutes to develop a golden crust on every side. This caramelization is crucial—it adds a deep, savory complexity to your final dish. Once done, set the shanks aside.
Step 3: Sauté the Aromatics
Without cleaning the pot, add diced onions, sliced carrots, and minced garlic. Sauté them together for around 10 minutes until they turn golden and emit a sweet, rich aroma that fills the kitchen. These softened vegetables form a flavorful foundation for the broth.
Step 4: Add the Liquids and Herbs
Pour in the entire bottle of dry red wine along with the diced tomatoes and their juice. Follow up with the chicken and beef broths. Stir in the freshly chopped rosemary, thyme, and lemon zest. This combination builds layers of rich, herbaceous, and slightly tangy flavor that will envelop the lamb as it cooks.
Step 5: Return the Lamb Shanks
Nestle the browned lamb shanks back into the pot, making sure they are mostly submerged in the flavorful liquid. Bring everything to a gentle boil to marry all the elements together and start the tenderizing process.
Step 6: Slow Simmer to Tenderness
Reduce the heat to medium-low, cover the pot, and let the shanks simmer for about 2 hours. This slow cooking is essential to break down the tough connective tissues, resulting in meat that almost falls off the bone.
Step 7: Final Tenderizing
Remove the lid and continue to simmer the shanks for another 30 minutes. This final step reduces the liquid slightly and intensifies the flavor even more while keeping the lamb exquisitely tender and succulent.
Step 8: Reduce the Sauce and Serve
Transfer the lamb shanks to a warm serving platter and cover with foil to keep them cozy. Bring the remaining liquid in the pot to a rapid boil and cook until it thickens into a luscious sauce, about 15 minutes. Taste and adjust seasoning before spooning this rich sauce generously over the shanks for serving.
How to Serve Braised Lamb Shanks in Red Wine and Tomato Broth Recipe
Garnishes
A sprinkle of freshly chopped parsley or extra rosemary on top adds a fresh, vibrant touch both visually and flavor-wise. A light zesting of lemon peel can elevate the dish’s brightness and tie together the aromatic herbs with a zing of citrus.
Side Dishes
This dish pairs beautifully with creamy mashed potatoes, polenta, or even buttery mashed cauliflower for a lower-carb option. The sauce spooned over these sides makes every bite luscious. Roasted root vegetables or sautéed green beans also complement the hearty flavors well with some texture contrast and freshness.
Creative Ways to Present
For a stunning presentation, serve the lamb shanks on a rustic wooden board surrounded by pools of the rich tomato and red wine broth. Adding small bowls of crusty bread or herbed couscous on the side will make your meal feel warm and inviting. You can also serve each shank individually plated with a drizzle of reduced sauce artistically swirled around.
Make Ahead and Storage
Storing Leftovers
Your Braised Lamb Shanks in Red Wine and Tomato Broth Recipe can be refrigerated in an airtight container for up to 3-4 days. The flavors often deepen overnight, making leftovers even more delectable.
Freezing
This dish freezes beautifully, so don’t hesitate to store portions in freezer-safe containers or heavy-duty bags for up to 3 months. Thaw slowly in the refrigerator before reheating for best texture and flavor retention.
Reheating
Gently reheat leftovers on the stove over low heat, adding a splash of broth or water if needed to loosen the sauce. Slow reheating preserves the lamb’s tenderness and prevents the sauce from sticking or burning.
FAQs
Can I use lamb shoulder instead of shanks?
Yes, lamb shoulder is a suitable substitute though the cooking time might vary slightly. Shanks have a unique mix of marrow and connective tissue that melts into lusciousness, but shoulder will still deliver tender, flavorful results.
What type of red wine works best for this recipe?
Go for a dry red wine with good acidity like Cabernet Sauvignon, Merlot, or Shiraz. The wine’s tannins help tenderize the lamb and build a rich sauce without overpowering the other ingredients.
Is it necessary to brown the shanks before braising?
While skipping this step saves time, browning is highly recommended as it creates complex flavors through caramelization that deepen the overall dish.
Can I prepare this in a slow cooker?
Absolutely! After browning the lamb and sautéing vegetables, transfer everything to your slow cooker. Cook on low for 6-8 hours until the meat is tender and falling off the bone.
How do I make the sauce thicker if it’s too thin?
Simmer uncovered for an extra 10-15 minutes to concentrate flavors and thicken naturally, or whisk in a small cornstarch slurry for immediate thickening.
Final Thoughts
Nothing beats the satisfaction of making and sharing a meal that feels both luxurious and heartfelt like this Braised Lamb Shanks in Red Wine and Tomato Broth Recipe. The slow-cooked tenderness combined with the rich, herb-infused sauce creates a truly memorable experience. I hope you’ll invite this recipe into your kitchen and soon find it becoming one of your treasured go-to dishes for gatherings or cozy dinners at home.
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Braised Lamb Shanks in Red Wine and Tomato Broth Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Total Time: 3 hours
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Description
This hearty Braised Lamb Shanks recipe features tender lamb shanks slowly cooked in a rich and flavorful sauce made from red wine, diced tomatoes, chicken and beef broths, and aromatic herbs. The slow simmering process melds savory and herbaceous flavors, resulting in melt-in-your-mouth lamb perfect for a comforting dinner.
Ingredients
Main Ingredients
- 6 lamb shanks (around 5 pounds)
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, diced
- 3 large carrots, peeled and sliced into 1/4-inch rounds
- 10 cloves garlic, minced
Liquids & Broths
- 1 bottle (750 ml) dry red wine
- 1 can (28 ounces) diced tomatoes with their juice
- 1 can (14.5 ounces) low-sodium chicken broth
- 1 can (14.5 ounces) beef broth
Herbs & Seasonings
- 5 teaspoons freshly chopped rosemary
- 2 teaspoons freshly chopped thyme
- 2 teaspoons lemon zest
- Salt and pepper to taste
Instructions
- Season the Lamb: Generously season the lamb shanks all over with salt and pepper to enhance flavor before cooking.
- Brown the Shanks: Heat the olive oil in a large heavy pot over medium-high heat. Brown the lamb shanks in batches, about 8 minutes total, turning to get a deep golden crust on all sides. Remove shanks and set aside to develop rich flavor and color.
- Sauté Vegetables: Using the same pot, add diced onions, sliced carrots, and minced garlic. Sauté for about 10 minutes, stirring occasionally, until the vegetables are softened and golden to build a flavor base.
- Add Liquids and Herbs: Pour in the dry red wine, diced tomatoes with juice, low-sodium chicken broth, and beef broth. Stir in the freshly chopped rosemary, thyme, and lemon zest to infuse aromatic notes into the braising liquid.
- Return Lamb to Pot: Place the browned lamb shanks back into the pot, pressing them down to ensure they are mostly submerged in the liquid. Bring the mixture to a boil over medium-high heat to prepare for slow cooking.
- Simmer Gently: Reduce the heat to medium-low, cover the pot with a lid, and let the lamb shanks simmer gently for about 2 hours. This slow cooking tenderizes the meat and allows flavors to meld beautifully.
- Uncover and Continue Cooking: Remove the lid and continue simmering for another 30 minutes, allowing the lamb to become very tender and the sauce to concentrate further.
- Finish Sauce and Serve: Transfer the lamb shanks to a serving platter and cover with foil to keep warm. Increase the heat to high and boil the remaining cooking liquid for about 15 minutes until it reduces and thickens to a rich sauce. Season to taste, then spoon the sauce over the lamb shanks and serve immediately.
Notes
- For extra depth of flavor, brown the lamb shanks well until deeply caramelized.
- Keeping the liquid mostly covering the lamb during braising ensures even cooking and moist meat.
- Use a heavy-bottomed pot or Dutch oven to prevent scorching during long simmering.
- The sauce can be strained for a smooth finish if desired before serving.
- This dish pairs wonderfully with mashed potatoes, creamy polenta, or crusty bread to soak up the flavorful sauce.
