Braised Lamb Shanks
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
2 hrs 20 mins
-
Total Time
3 hrs
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Servings
4
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Calories
438 kcal
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Course
Main Course, Dinner
Braised Lamb Shanks
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Simple, delicious, melt in your mouth Braised Lamb Shanks with an incredible amount of flavor. It's the perfect, cozy season meal!
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Ingredients
- 2 tablespoons olive oil
- 4 lamb shanks
- ½ yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 ribs celery, chopped
- 2 garlic cloves, minced
- 1 tablespoon minced sage
- 2 teaspoons minced thyme, plus more for garnish
- 1 teaspoon minced rosemary
- 1 bay leaf
- 1 cup red wine
- 28 ounce can diced tomatoes with juices
- 2 cups chicken stock
- salt and pepper to taste
Instructions
- Preheat oven to 325˚F.
- Place (6 quart) Dutch oven over medium-high heat and add oil. Season lamb shanks liberally with salt and pepper; then sear each shank in Dutch oven on all sides (in batches). Remove shanks from Dutch oven and transfer to a plate.
- Add onion, carrots and celery to pot and sauté for 3 to 4 minutes.
- Add garlic and continue to sauté for an additional 3 to 4 minutes or until onions begin to caramelize. Season with salt and pepper.
- Add sage, thyme, rosemary, and bay leaf and continue to sauté for another minute.
- Deglaze pot with wine and simmer until liquid has dissolved.
- Stir in chopped tomatoes and stock.
- Add shanks back to pot. (it's okay if they crowd/ overlap one another in Dutch oven at this point) Season with salt and pepper.
- Bring mixture to a boil, cover and transfer to oven. Braise shanks for 2 to 2 1/2 hours, or until shanks very tender.
- Remove shanks from Dutch oven and nestle each atop a bowl of creamy mashed potatoes. Spoon some braising liquid over each shank and garnish with fresh thyme leaves. Serve.
Notes
- Make Ahead
- Cool braised lamb shanks completely, then store in Dutch oven (or airtight container with all the braising liquid), in the refrigerator, for 3 to 4 days.
- When ready to reheat, place Dutch oven over medium-low heat and simmer until lamb shanks have completely heated through and tender. Adjust salt and pepper as needed.
- Freezing
- Cool braised lamb shanks completely and transfer to a freezer safe resealable bag, along with braising liquid. Remove as much air from the bag as possible and seal. Store shanks in freezer for up to 3 months.
- When ready to use, place bag in refrigerator overnight to thaw completely. Transfer all contents of freezer bag into Dutch oven and place over medium-low heat. Simmer until lamb shanks have completely heated through and tender. Adjust salt and pepper as needed.
- Why are My Braised Lamb Shanks Tough?
- Braised lamb shanks are often tough if you haven't braised it for long enough. If its been over 2 1/2 hours and your liquid has almost completely evaporated, add 1 1/2 to 2 cups water, stir and continue to braise until tender (it's very difficult to overcook lamb shanks!).
Nutrition Information
Show Details
Calories
438kcal
(22%)
Carbohydrates
20g
(7%)
Protein
44g
(88%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Cholesterol
131mg
(44%)
Sodium
642mg
(27%)
Potassium
1182mg
(34%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
5465IU
(109%)
Vitamin C
24mg
(27%)
Calcium
124mg
(12%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 20g | 7% |
| Protein | 44g | 88% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 131mg | 44% |
| Sodium | 642mg | 27% |
| Potassium | 1182mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 5465IU | 109% |
| Vitamin C | 24mg | 27% |
| Calcium | 124mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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