Description
Tender, fall-off-the-bone lamb shanks slow-braised with red wine, stock, and aromatic herbs, finished with a silky pan gravy. A comforting, elegant dish perfect for special dinners or cozy nights in.
Ingredients
- 2 large lamb shanks
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 1 cup red wine
- 2 cups beef or lamb stock
- 2 sprigs rosemary
- 3 sprigs thyme
- 2 bay leaves
Instructions
- Preheat oven to 325°F (160°C).
- Heat olive oil in a Dutch oven over medium-high heat. Sear lamb shanks on all sides until browned. Remove and set aside.
- Add onion, garlic, carrots, and celery to the pot. Cook 5 minutes, stirring occasionally.
- Stir in tomato paste and cook 2 minutes.
- Pour in red wine, scraping up browned bits. Simmer 5 minutes.
- Return lamb shanks to pot. Add stock, rosemary, thyme, and bay leaves.
- Bring to a simmer, then cover and transfer to oven. Braise 2.5–3 hours, until meat is very tender.
- Remove lamb. Strain sauce if desired, then simmer liquid on stove to reduce slightly into a silky pan gravy.
- Serve lamb shanks with gravy spooned over top.
Notes
- Add a splash of balsamic vinegar for sweetness.
- For a Mediterranean twist, add olives and lemon zest in the last 30 minutes.
- Lamb shoulder can be substituted for shanks if needed.
- Best served with mashed potatoes, polenta, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes – 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: European
Nutrition
- Serving Size: 1 lamb shank with gravy
- Calories: 620
- Sugar: 5g
- Sodium: 760mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 64g
- Cholesterol: 180mg
