Description
Tender, fall-off-the-bone lamb shanks braised in a deep, aromatic red wine sauce infused with rosemary and garlic, perfect for a cozy dinner.
Ingredients
Scale
For the Crust:
- 4 lamb shanks (about 1 lb each)
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (like Cabernet Sauvignon)
- 4 cups beef or chicken broth
- 3 sprigs fresh rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 1 tbsp all-purpose flour (optional, for thickening)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Season lamb shanks generously with salt and pepper.
- In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear lamb shanks on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add onion and carrots. Sauté for 5 minutes until softened. Add garlic and tomato paste, cooking for 1 minute until fragrant.
- Pour in red wine, scraping up any browned bits from the bottom. Simmer for 5 minutes to reduce slightly.
- Return lamb shanks to the pot. Add broth, rosemary, and bay leaves. Bring to a simmer, then cover and transfer to the preheated oven.
- Braise for 2.5 to 3 hours, until lamb is very tender. Remove shanks and keep warm.
- If desired, thicken the sauce: Skim excess fat, then simmer on the stovetop. Mix flour with 2 tbsp water, whisk into sauce, and cook until thickened. Season with salt and pepper.
- Serve lamb shanks over mashed potatoes or polenta, drizzled with the red wine jus.
Notes
You can customize the seasonings to taste.