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Quick Pan-Seared Lamb Shanks with Red Wine Reduction
70% authentic · Modern European
A faster approach to lamb shanks, pan-seared for a good crust and finished with a quick red wine reduction sauce, suitable for a weeknight meal.
Ingredients
- Lamb Shanks4 large
- Olive Oil2 tbsp
- Garlic3 cloves, minced
- Dry Red Wine1.5 cups
- Beef Broth1 cup
- Butter1 tbsp
- Fresh Rosemary1 sprig
- Saltto taste
- Black Pepperto taste
Steps
- 1
Season lamb shanks generously with salt and pepper.
- 2
Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear lamb shanks on all sides until well-browned. Remove shanks and set aside.
- 3
Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
- 4
Pour in red wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let reduce by half, about 5-7 minutes.
- 5
Add beef broth and rosemary sprig. Return lamb shanks to the skillet, nestling them into the liquid.
- 6
Bring the liquid to a simmer. Cover the skillet tightly (with foil if needed) and transfer to a preheated oven at 375°F (190°C).
- 7
Bake for 45-60 minutes, or until the lamb is tender. Turn shanks halfway through.
- 8
Remove shanks from the skillet. Discard rosemary. Stir in butter until melted to finish the sauce. Season with salt and pepper.
- 9
Serve lamb shanks with the red wine reduction sauce.
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