Ingredients
- Lamb Shanks: 4 large lamb shanks, bone-in, providing rich flavor and tender meat when braised.
- Olive Oil: 2 tablespoons, used for searing the lamb shanks and sautéing vegetables.
- Onion: 1 large, chopped, forming the aromatic base of the braising sauce.
- Carrots: 2 medium, chopped, adding sweetness and texture to the sauce.
- Celery: 2 stalks, chopped, contributing to the savory depth of the braise.
- Garlic: 4 cloves, minced, infusing the dish with pungent and aromatic notes.
- Tomato Paste: 2 tablespoons, adding richness and umami to the sauce.
- Dry Red Wine: 1 cup, deglazing the pan and adding depth and acidity to the braising liquid. (Beef broth can be substituted for an alcohol-free version).
- Beef Broth: 4 cups, forming the main braising liquid and keeping the lamb moist and tender.
- Fresh Rosemary: 2 sprigs, providing a classic herbaceous aroma and flavor.
- Fresh Thyme: 2 sprigs, complementing the rosemary and lamb with its earthy notes.
- Bay Leaves: 2, adding subtle aromatic complexity to the braising liquid.
- All-Purpose Flour: 2 tablespoons (optional, for thickening the sauce), helps to create a richer, thicker sauce if desired.
- Salt and Black Pepper: To taste, essential for seasoning the lamb and enhancing all the flavors.
- Fresh Parsley: For garnish (optional), adding a fresh, vibrant finish to the dish.
Instructions
- Prepare the Lamb Shanks: Pat the lamb shanks dry with paper towels. Season generously on all sides with salt and freshly ground black pepper. Drying the lamb and seasoning well is crucial for achieving a good sear and flavorful meat. Don’t be shy with the seasoning – lamb can handle it!
- Sear the Lamb Shanks: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, carefully add the lamb shanks to the pot, ensuring not to overcrowd it. You may need to sear them in batches to avoid lowering the temperature of the pot too much. Sear the lamb shanks on all sides until they are deeply browned, about 3-4 minutes per side. Searing creates a flavorful crust and locks in the juices, resulting in a richer, more flavorful braise. Remove the seared lamb shanks from the pot and set aside.
- Sauté the Vegetables: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot and cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes. Sautéing the vegetables develops their sweetness and creates a flavorful base for the sauce. Don’t rush this step; allowing the vegetables to caramelize slightly adds depth of flavor.
- Add Garlic and Tomato Paste: Add the minced garlic and tomato paste to the pot and cook for another 1-2 minutes, stirring constantly, until fragrant. Cooking the garlic briefly releases its aroma without burning it, and toasting the tomato paste deepens its flavor and adds richness to the sauce.
- Deglaze the Pot with Red Wine: Pour in the dry red wine (or beef broth). Increase the heat to high and bring the wine to a simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon. These browned bits, known as fond, are packed with flavor and will enhance the sauce. Simmer for 2-3 minutes, allowing the wine to reduce slightly and its alcohol to evaporate.
- Add Broth, Herbs, and Lamb Shanks: Pour in the beef broth, add the rosemary sprigs, thyme sprigs, and bay leaves. Stir to combine everything. Return the seared lamb shanks to the pot, nestling them into the braising liquid. The liquid should come about halfway up the shanks; if needed, add a little more broth to reach this level.
- Braze the Lamb Shanks: Bring the braising liquid to a gentle simmer, then cover the Dutch oven tightly with a lid. Reduce the heat to low and braise for 3-3.5 hours, or until the lamb shanks are fork-tender and the meat is easily falling off the bone. Braising is a slow, gentle cooking method that allows tough cuts of meat to become incredibly tender and flavorful. The low and slow cooking process breaks down the connective tissue in the lamb, resulting in melt-in-your-mouth texture. Check the lamb occasionally during braising to ensure the liquid hasn’t reduced too much; if necessary, add a little more broth.
- Thicken the Sauce (Optional): Once the lamb shanks are cooked, remove them from the pot and set aside, keeping them warm. If you prefer a thicker sauce, you can thicken the braising liquid. In a small bowl, whisk together the all-purpose flour with a few tablespoons of the hot braising liquid to create a slurry. Gradually whisk the slurry back into the braising liquid in the pot. Bring to a simmer over medium heat and cook, stirring constantly, until the sauce has thickened to your desired consistency, about 5-7 minutes. Alternatively, you can reduce the sauce by simmering it uncovered over medium heat for a longer period until it thickens naturally.
- Strain the Sauce (Optional): For a smoother sauce, you can strain it through a fine-mesh sieve, pressing on the solids to extract as much flavor as possible. Discard the solids.
- Serve: Return the lamb shanks to the pot with the sauce to reheat briefly. Garnish with fresh parsley, if desired. Serve the tender braised lamb shanks hot, spooning the luscious sauce over the lamb and your choice of sides.
Nutrition
- Serving Size: one normal portion
- Calories: 750
- Protein: 60g