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
Scale
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.
