Braised Lamb Shanks
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
6
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Calories
353 kcal
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Course
Main Course
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Cuisine
French
Braised Lamb Shanks
Description
This traditional braise begins by seasoning lamb shanks with salt and pepper before browning them in a heavy pot with neutral oil. After removing the shanks, onions, carrots, and garlic are sautéed until softened, then mixed with finely ground porcini mushrooms. Red wine is added to deglaze the pan, lifting caramelized bits for flavor.
The lamb shanks are returned to the pot along with chicken broth, canned tomato sauce, tomato paste, and herb bundles tied together for easy removal. The dish is brought to a simmer, then covered and baked in the oven at a low temperature for two and a half to three hours. This slow cooking method breaks down connective tissue, producing tender meat.
The resulting lamb is richly flavored, moist, and falling-off-the-bone tender with a sauce that balances acidity from tomatoes and depth from mushrooms and herbs. The gremolata of lemon zest, parsley, and minced garlic, served on the side, adds a bright contrast to the richness of the shanks.
Ingredients
- 4-6 lamb shank depending on how if serving 4 or 6 people **sprinkle with some salt and freshly ground black pepper, large
- 2 tablespoons neutral cooking oil I use avocado oil as a healthy oil with a high smoke point, generic cooking oil
- 1 yellow onion finely chopped, large
- 2 carrot finely diced, large
- 6 cloves garlic , minced
- 2 cups red wine e.g., cabernet sauvignon, pinot noir, dry
- 2 cups chicken broth we use and recommend Aneto) **OR beef broth (see blog post) plus more as needed to immerse the lamb shanks, quality
- 3 rosemary or 1 teaspoon dried rosemary, sprigs
- 6 thyme or 3/4 teaspoons dried thyme, sprigs
- 3 bay leaf
- 1 tablespoon porcini mushrooms STRONGLY recommended for the BEST flavor (use a spice/coffee grinder, blender, or pound to grind them in a ziplock bag, ground
- 15 ounce tomato sauce canned, or passata
- 2 tablespoons tomato paste concentrated
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons butter unsalted
- Gremolata for serving, optional
- lemon zest depending on flavor preference, or zest of one orange
- parsley 1/4 cup, chopped, fresh
- 1 clove garlic , minced
Instructions
- If using the gremolata, place the ingredients in a small bowl and stir to combine. Cover and refrigerate until ready to use.Tie the rosemary sprigs, thyme sprigs, and bay leaves together with some twine. Preheat the oven to 325 F.
- Sprinkle some salt and pepper over the lamb shanks.Heat the oil in a cast iron Dutch oven or heavy oven-proof pot. Generously brown the lamb shanks on all sides and transfer to a plate. Remove all but 2 tablespoons of the oil.
- Saute the onions, carrots and garlic until softened, 6-8 minutes. Stir in the ground porcini mushrooms. Add the red wine, bring to a boil, and deglaze (scrape up any browned bits on the bottom of the pan). Boil for 2 minutes. Add the lamb shanks and remaining ingredients except for the butter and gremolata and stir to combine. Bring it to a boil. Cover with the lid and place the hot pot on the lowest rack in the preheated oven.Bake for 2 ½ to 3 hours or until the meat is very tender, turning the lamb shanks over halfway through. Remove the cover during the last 30minutes of cooking until the lamb shanks are nicely browned on top. Remove the herbs and bay leaves.
- Transfer the lamb shanks to a plate tented with foil and place in the warm oven with the oven door open. Place the pot on the stovetop. If needed use a slotted spoon to remove any herb sprigs/leaves. Bring the sauce to a boil and stir in 2 tablespoons of butter. Simmer until thickened. Add salt and pepper to taste.Alternatively, to speed up the thickening time, you can dissolve 2-3 tablespoons of cornstarch in 1/4 cup of water and then stir the slurry into the gravy. Bring it to a simmer and stir for a couple of minutes until thickened.Serve over mashed potatoes or creamy polenta with some gravy spooned over and a little gremolata (if using) or a sprig of fresh herbs for garnish. (See blog post for more serving suggestions.)
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 1shank | |
| Calories | 353kcal | 18% |
| Carbohydrates | 15g | 5% |
| Protein | 30g | 60% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 847mg | 35% |
| Potassium | 804mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 3968IU | 79% |
| Vitamin C | 12mg | 13% |
| Calcium | 51mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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