Description
Tender lamb shanks braised low and slow in a robust red wine sauce infused with aromatic rosemary, garlic, and herbs, perfect for a comforting dinner.
Ingredients
Scale
For the Crust:
- 4 lamb shanks (about 1 lb each)
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon)
- 4 cups beef or chicken broth
- 4 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 (160°C). Season lamb shanks generously with salt and pepper.
- Heat olive oil in a large Dutch oven 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. Cook until softened, about 5 minutes. Add garlic and tomato paste, stirring 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 fork-tender. Remove lamb and keep warm.
- If desired, thicken the sauce by whisking flour with a little water and stirring into the pot. Simmer on the stovetop for 10 minutes until slightly reduced. Discard rosemary sprigs and bay leaves.
- Serve lamb shanks drizzled with the rich red wine and rosemary jus.
Notes
You can customize the seasonings to taste.