Classic Braised Lamb Shanks
Traditional dish · French
Tender, fall-off-the-bone lamb shanks slow-braised in a rich red wine and vegetable broth, creating a deeply flavorful and comforting dish.
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Ingredients
- Lamb Shanks4 large
- Olive Oil2 tbsp
- Yellow Onion1 large, chopped
- Carrots2, chopped
- Celery Stalks2, chopped
- Garlic4 cloves, minced
- Tomato Paste2 tbsp
- Dry Red Wine1 cup
- Beef Broth3 cups
- Fresh Thyme Sprigs4
- Bay Leaf1
- Saltto taste
- Black Pepperto taste
Steps
- 1
Preheat oven to 325°F (160°C).
- 2
Season lamb shanks generously with salt and pepper.
- 3
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear lamb shanks on all sides until deeply browned. Remove shanks and set aside.
- 4
Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- 5
Add minced garlic and tomato paste. Cook for 1 minute more until fragrant.
- 6
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer and reduce slightly for 2-3 minutes.
- 7
Return the lamb shanks to the pot. Add beef broth, thyme sprigs, and bay leaf. The liquid should come about halfway up the shanks.
- 8
Bring to a simmer, then cover the pot tightly and transfer to the preheated oven.
- 9
Braise for 2.5 to 3 hours, or until the lamb is very tender and falling off the bone. Turn the shanks halfway through cooking.
- 10
Remove lamb shanks from the pot. Skim fat from the surface of the braising liquid. If desired, thicken the sauce by simmering it on the stovetop until reduced to your liking.
- 11
Season the sauce with salt and pepper to taste. Serve lamb shanks with the sauce.
