Braised Lamb Shanks
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
2 hrs 40 mins
-
Total Time
3 hrs
-
Servings
4
-
Calories
438 kcal
-
Course
Main Course, Dinner
Braised Lamb Shanks
Description
This recipe uses lamb shanks seared and then braised with onions, carrots, celery, garlic, and herbs including sage, thyme, rosemary, and a bay leaf. Red wine deglazes the pot before adding diced tomatoes and stock, creating a flavorful cooking liquid. The shanks slowly cook in this mixture for two to two and a half hours until the meat is very tender.
The result is lamb meat that pulls apart easily with a rich, aromatic sauce infused with herbal notes and a subtle sweetness from the tomatoes and wine. Serving the braised shanks over mashed potatoes provides a creamy contrast to the robust meat and sauce.
Leftover shanks can be refrigerated with braising liquid for several days or frozen for months, reheated gently over low heat until warmed through. If the shanks remain tough, additional braising time with added water helps tenderize them further.
Ingredients
- 2 tablespoons olive oil
- 4 lamb shank
- ½ yellow onion chopped
- 2 carrot peeled and chopped
- 2 celery rib chopped
- 2 garlic cloves, minced
- 1 tablespoon sage minced
- 2 teaspoons thyme minced, plus more for garnish
- 1 teaspoon rosemary minced
- 1 bay leaf
- 1 cup red wine
- 28 ounce diced tomatoes with juices, canned
- 2 cups chicken stock
- salt to taste
- black 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
- Store cooled braised lamb shanks with braising liquid in the refrigerator for up to 4 days for best flavor and moisture retention.
- Freeze shanks in a sealed bag with braising juices for up to 3 months; thaw in fridge overnight before reheating.
- If lamb shanks are tough after the suggested braising time, add water and continue cooking until meat is tender.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
