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–+ servings
Braised Lamb Shanks

Braised Lamb Shanks

Discover the rich flavors of Braised Lamb Shanks, a comforting dish perfect for special occasions or cozy dinners. Easy to make and unforgettable to taste.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 4 people
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 medium carrots
  • 2 stalks celery
  • 1 medium onion
  • 1 tablespoon extra virgin olive oil
  • 2 shanks lamb (about 2 to 2 1/4 lbs total)
  • 2 cloves garlic smashed and peeled
  • 1 6-oz good-quality tomato paste
  • 1 bottle full-bodied Italian red wine (inexpensive works great)
  • 1 small bunch herbs (fresh rosemary, thyme, parsley, and 2 bay leaves tied with kitchen string)

Equipment

  • Dutch oven or heavy-bottomed pot
  • Tongs
  • Sharp knife
  • Kitchen twine
  • Large spoon

Method
 

  1. Peeled and diced the carrots, onion, and celery into medium chunks and set aside.
  2. Heat a tablespoon of extra virgin olive oil in a Dutch oven over medium-high heat, season lamb shanks with salt and pepper, and sear until golden-brown on all sides.
  3. Lower heat to medium, add diced veggies with a pinch of salt, cover, and cook until softened; then uncover and stir until golden brown.
  4. Move veggies aside, add tomato paste to the empty space, stir and mix with veggies, then add garlic and herb bundle.
  5. Return lamb shanks to the pot, add any juices from the plate, pour in red wine and enough water to cover the meat, simmer, then transfer to a preheated oven at 350°F.
  6. After 2 1/2 to 3 hours, check the lamb for tenderness; remove from the pot and strain sauce if desired. Serve the lamb over mashed potatoes or polenta.

Nutrition

Calories: 620kcalCarbohydrates: 20gProtein: 40gFat: 30gSaturated Fat: 10gCholesterol: 90mgSodium: 950mgPotassium: 800mgFiber: 5gSugar: 7gVitamin A: 900IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

This dish gets even better the next day, so leftovers are a plus. Store them in an airtight container in the fridge for up to 4 days or freeze individual portions for future meals.
Use a full-bodied red wine like Cabernet Sauvignon for the best flavor.
Don't rush the searing step; it's crucial for building flavor.
Consider garnishing with fresh herbs or serving with crusty bread to soak up the delicious sauce.
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