Herb Braised Lamb Shanks
User Reviews
5
-
Prep Time
1 hr
-
Cook Time
2 hrs
-
Total Time
3 hrs
-
Servings
4 servings
-
Calories
485 kcal
-
Course
Main Course
-
Cuisine
Mediterranean
Herb Braised Lamb Shanks
Description
Herb Braised Lamb Shanks combines four lamb shanks with a blend of herbs such as rosemary, thyme, bay leaves, and lemon peel wrapped in cheesecloth for easy removal. The cooking starts by sautéing onions and browning the lamb shanks, which builds a flavorful base. Red wine, tomato paste, tomato sauce, and chicken broth create a rich braising liquid. The lamb simmers uncovered to tenderize and absorb these flavors. The slow cooking method ensures the lamb becomes juicy and tender while the herbal and citrus notes provide a complex aroma.
The finished lamb shanks can be served alongside mashed potatoes, polenta, or roasted vegetables to complement their rich texture. The sauce, enriched with wine and tomato, can be spooned over the lamb or side dishes for added moisture and taste.
To prepare this recipe well, it's important to season the shanks generously before browning and use a sturdy pot with a lid to maintain consistent heat during simmering. The herb bundle tied in cheesecloth makes it easy to infuse flavor without leaving loose herbs in the dish. Allowing the dish to simmer slowly unlocks the flavor and softens the meat.
Ingredients
- 4 lamb shank
- 1/4 cup extra virgin olive oil divided
- 1 onion minced, white, large
- 1 lemon
- 2 bay leaf
- 2 rosemary plus 4 sprigs for garnish, fresh sprigs
- 2 fresh thyme sprigs
- 5 clove whole
- 1 cup red wine Zinfandel, Cabernet Sauvignon, Bordeaux, dry
- 3 tablespoons tomato paste
- 1/2 cup tomato sauce
- 6 cups chicken broth low sodium
- salt to taste
- black pepper to taste
Instructions
- Use a potato peeler to remove the peel from the lemon, set peel aside. Juice the lemon, reserve juice. Wrap lemon peel, bay leaves, rosemary sprigs, and whole cloves in a patch of cheesecloth, tie up to form an herb bundle. Season lamb shanks generously with salt and pepper.
- Heat a large, wide pot on medium. Sauté minced onions in 2 tbsp olive oil until they start to brown.
- Remove onions from hot pot and place them in a bowl; do not rinse pot. Add 2 tbsp olive oil to the pot and add seasoned lamb shanks, sauté until brown on all sides (about 12 minutes).
- Remove lamb shanks and put them on a plate, return onions to the pot. Add wine, tomato paste, lemon juice, herb bundle, thyme, and tomato sauce, bring to a boil. Let mixture simmer for a few minutes, scraping up and brown bits that are stuck to the bottom and edges of the pan.
- Place lamb shanks in sauce in pot and cover with chicken broth. Bring to a boil, then reduce heat to medium. Simmer uncovered for a ½ hour. Turn the shanks and partially cover the pot. Reduce heat to medium low and simmer for about 1 ½ hours, turning shanks once every half hour, until meat is very tender.
- Remove shanks from the sauce and take out the herb bundle; squeeze all the herb juice from the bundle into the sauce. Skim the fat from the sauce, then simmer the sauce on medium heat for about 15 minutes until it’s thickened and reduced. Taste the sauce; add salt and pepper to taste, if desired.
- Serve lamb shanks over mashed potatoes or polenta; spoon sauce liberally over the lamb before serving. Garnish with a sprig of fresh rosemary on each plate.
Notes
- A potato peeler is needed to remove the lemon peel for the herb bundle.
- Use cheesecloth to bundle the lemon peel, bay leaves, rosemary sprigs, and cloves, securing to infuse flavors and simplify removal.
- A large, wide pot or deep sauté pan with a lid is essential for proper browning and simmering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 15g | 5% |
| Protein | 48g | 96% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 127mg | 42% |
| Sodium | 510mg | 21% |
| Potassium | 1042mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 22mg | 24% |
| Calcium | 52mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
