Red Wine Braised Lamb Shanks
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs 20 mins
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Total Time
3 hrs 30 mins
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Servings
4
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Calories
641 kcal
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Course
Main Course
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Cuisine
Italian
Red Wine Braised Lamb Shanks
Description
The Red Wine Braised Lamb Shanks recipe begins by seasoning and dredging the lamb in flour before searing to develop a browned crust. The vegetables, including onions, carrots, celery, and garlic, are sautéed to create a flavor base. Tomato paste is cooked with the vegetables, adding depth, and then red wine is added to deglaze the pot, lifting the fond. The lamb shanks then braise in this mixture along with beef stock, bay leaves, and rosemary, in a moderate oven until very tender. The long, slow cooking transforms the meat texture to tender and rich, while the sauce concentrates to a robust and savory finish. Serving these shanks with the braising liquid makes a comforting meal, suitable for special occasions or a hearty family dinner.
The recipe’s notes recommend cooking until the lamb is very tender, which may extend the estimated time. Flavor improves the day after cooking, as the sauce can be skimmed of excess fat once cooled. Leftovers keep for several days refrigerated or can be frozen, making the dish practical for make-ahead meals. Reheating gently preserves texture and flavor integrity.
Ingredients
- 4 ~1 pound lamb shank
- salt to taste
- black pepper to taste
- 1 cup flour for dredging only
- 2 tablespoons olive oil
- 2 medium carrot diced
- 1 large onion diced
- 2 large celery diced, ribs
- 8 cloves garlic smashed
- 3 ounces tomato paste
- 2 cups red wine chianti, cabernet, pinot noir, dry
- 4 cups beef stock plus more if needed, low-sodium
- 2 teaspoons black pepper coarse
- 2 large bay leaf
- 3 prigs rosemary
Instructions
- Preheat oven to 350f and set the rack to the middle level leaving enough room to accommodate a Dutch oven.
- Season the lamb shanks well on all sides with salt and pepper then dredge in the flour and shake off any excess.
- Heat a large Dutch oven to medium heat with olive oil and sear the shanks until brown on all sides (approximately 10 minutes total). Place all the seared shanks in a plate off to the side.
- Pour off the excess fat from the pot, leaving only 3 tablespoons worth. Add the onion, carrot, and celery to the pot along with a pinch of salt. Saute the veggies until soft (about 10 minutes).
- Add the garlic and cook until fragrant then add the tomato paste. Cook for 5 minutes, stirring frequently. If the paste starts to burn add a few ounces of water and/or lower the heat a touch.
- Add the wine to the pot and turn the heat to high. With a wooden spoon, scrape all of the brown bits from the bottom of the pot. Boil for 2 minutes then turn the heat off.
- Add the lamb shanks, beef stock, bay leaves, rosemary sprigs, and black pepper to the pot. Mix well then cover with a heavy lid. Place the pot into the oven and cook for 2 hours then remove the lid and cook for another 30 minutes or until the top of the lamb has browned a bit.
- Remove the lamb shanks from the pot and degrease the sauce by skimming some of the fat off with a spoon. Taste test, and if needed, season with more salt and pepper.
- Remove the rosemary and bay leaves and blend the sauce with an immersion blender to thicken. Alternatively, boiling for 5-10 minutes or using a cornstarch slurry works as well. Serve the lamb shanks with crusty bread or over mashed potatoes, polenta, or rice. Enjoy!
Notes
- Each lamb shank is about 1 pound, suitable for one serving per person.
- Cooking time may vary; cook until the meat is very tender and pulls easily from the bone.
- Flavors deepen if the dish is made a day ahead; refrigerate the shanks and sauce separately to allow fat to solidify and be removed easily.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Reheat gently together over medium-low heat to maintain tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 641 kcal
% Daily Value*
| Calories | 641kcal | 32% |
| Carbohydrates | 19.3g | 6% |
| Protein | 48.5g | 97% |
| Fat | 33.3g | 51% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 150mg | 50% |
| Sodium | 337mg | 14% |
| Potassium | 536mg | 11% |
| Fiber | 2.8g | 11% |
| Sugar | 6.5g | 13% |
| Calcium | 44mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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