Delicious and tender melt-off-the-bone braised lamb shanks cooked and served in a flavorful, velvety wine sauce.
Servings : 4
Prep Time 20 minutesmins
Cook Time 2 hourshrs
Total Time 2 hourshrs30 minutesmins
Ingredients
4tablespoonsolive oil,divided
4lamb shanks,each shank should be about 1 to 1-1/4 pound
salt and fresh ground black pepper,to taste
2yellow onions,each cut into 4 wedges
3carrots,each cut into about 2-inch pieces
3celery ribs,each rib cut into about 2-inch pieces
8button mushrooms,each cut in half
5clovesgarlic,cut in half, lengthwise
4cupslow sodium chicken broth,or vegetable broth
2cupsdry red wine,like Merlot, Pinot Noir, or Cabernet
3sprigsfresh rosemary
3sprigsfresh thyme
Instructions
Preheat the oven to 425˚F.
Heat 3 tablespoons olive oil in a large dutch-oven skillet or a high-sided oven-proof skillet or pot.
Season the lamb shanks with salt and pepper and add them to the hot oil. Make sure the oil is hot because you want that immediate sear on the lamb shanks.
Sear the shanks on all sides until browned.
Remove the shanks from the skillet and set aside.
Set skillet back over medium-high heat and add in remaining oil.
Add onions, carrots, celery sticks, mushrooms, and garlic to the skillet; cook for 4 minutes, stirring frequently.
Slowly pour in chicken broth and stir in wine; stir to loosen all the browned bits on the bottom of the skillet. Bring to a boil.
Place lamb shanks back inside the pot. Add in the fresh herbs.
Put the pot in the preheated oven and cook for 1.5 to 2 hours, turning the shanks over every 30 to 40 minutes, until meat is tender and internal temperature registers between 150˚F and 160˚F.
Remove pot from oven.
Remove the shanks from the pot; set them aside and keep them covered.
Simmer remaining sauce that’s in the skillet over medium heat until thickened to a desired consistency, about 6 to 10 minutes.
Skim off any additional fat that rises to the surface.
Taste the sauce for seasonings and adjust accordingly.
Add lamb shanks back into the pot.
Garnish with fresh parsley and serve over mashed potatoes, mashed cauliflower, polenta, or rice.
Notes
Lamb Shanks are from the bottom section of the leg just below the lamb's knee. The meat of the lamb shank can be tough because it has lots of connective tissue, but this is also why they are so flavorful and perfect for slow cooking and braising.
Cooking Time: If the shanks are bigger, they may need extra cooking time. Don't worry; the longer they cook, the more tender (and delicious) they will be. A safe internal temperature for lamb shanks should register between 150˚F and 160˚F.
Red Wine: You’ll want to look for Merlot, Cabernet Sauvignon, or Pinot Noir. Don't use a cooking wine.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.