Prepare to embark on a culinary journey that will transform your kitchen into a gourmet restaurant with this incredible Braised Lamb Shanks recipe! Imagine tender, fall-off-the-bone meat infused with rich, deep flavors that will have everyone at your table begging for seconds. This isn't just a meal - it's a showstopping experience that combines classic Italian cooking techniques with irresistible comfort food that will make you feel like a professional chef in your own home.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 lamb shanks
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups chicken or beef broth
- Fresh rosemary and thyme, for garnish
Instructions
- Begin by preparing all your ingredients. Chop the onion, carrots, and celery into small, even pieces. Mince the garlic cloves and set aside.
- Season the lamb shanks generously with salt and pepper on all sides. This will enhance the flavor of the meat.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the lamb shanks to the pot, browning them on all sides. This should take about 8-10 minutes. Once browned, remove the shanks from the pot and set them aside on a plate.
- In the same pot, add the chopped onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes, or until they are softened and starting to caramelize. Stir occasionally to prevent sticking.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant. Be careful not to let the garlic burn.
- Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits. Allow the wine to simmer for about 5 minutes, reducing slightly.
- Return the browned lamb shanks to the pot, then add the chicken or beef broth. The liquid should cover the shanks about halfway. Bring the mixture to a gentle simmer.
- Cover the pot with a lid and transfer it to a preheated oven set at 325°F (160°C). Let the lamb shanks braise for about 2 hours, or until the meat is tender and falling off the bone.
- Once the cooking time is complete, carefully remove the pot from the oven. If desired, you can skim off any excess fat from the surface of the liquid.
- To serve, place each lamb shank on a plate and spoon some of the braising liquid and vegetables over the top. Garnish with fresh rosemary and thyme for added flavor and presentation.
- Enjoy your delicious braised lamb shanks with a side of mashed potatoes or crusty bread to soak up the flavorful sauce!
Tips
- Choose Quality Meat: Select fresh, well-trimmed lamb shanks from a reputable butcher for the best results.
- Browning is Key: Take your time browning the lamb shanks. This crucial step develops a deep, rich flavor through the Maillard reaction.
- Don't Rush the Braising: Low and slow is the secret to incredibly tender meat. Resist the temptation to increase the temperature.
- Wine Selection Matters: Use a good quality red wine you'd actually enjoy drinking. The flavor concentrates during cooking.
- Let it Rest: After removing from the oven, let the lamb shanks rest for 10-15 minutes before serving to allow the juices to redistribute.
- Make Ahead Friendly: This dish actually tastes better the next day, so it's perfect for advance preparation and reheating.
- Garnish Generously: Fresh herbs like rosemary and thyme aren't just for looks - they add a bright, aromatic finish to the rich dish.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
