Description
This classic Braised Lamb Shanks recipe features tender, slow-cooked lamb shanks in a rich and savory sauce made from red wine, tomatoes, herbs, and aromatic vegetables. Perfect for a comforting dinner, the lamb becomes fall-off-the-bone tender after a long, slow simmer, infused with deep flavors from rosemary, thyme, and lemon zest.
Ingredients
Scale
Main Ingredients
- 6 lamb shanks (around 5 pounds)
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, diced
- 3 large carrots, peeled and sliced into 1/4-inch rounds
- 10 cloves garlic, minced
Liquids & Broths
- 1 bottle (750 ml) dry red wine
- 1 can (28 ounces) diced tomatoes with their juice
- 1 can (14.5 ounces) low-sodium chicken broth
- 1 can (14.5 ounces) beef broth
Herbs & Seasonings
- 5 teaspoons freshly chopped rosemary
- 2 teaspoons freshly chopped thyme
- 2 teaspoons lemon zest
- Salt and pepper to taste
Instructions
- Season the lamb shanks: Generously season the lamb shanks on all sides with salt and pepper to enhance their natural flavor.
- Brown the shanks: Heat the extra-virgin olive oil in a large heavy pot over medium-high heat. Brown the shanks in batches, cooking for about 8 minutes total until they develop a deep golden crust on all sides. Remove the browned shanks and set aside.
- Sauté vegetables: In the same pot, add the diced onions, sliced carrots, and minced garlic. Sauté the vegetables for about 10 minutes or until they become golden and aromatic, allowing them to absorb the remaining oil and browned bits.
- Add liquids and herbs: Pour in the dry red wine, diced tomatoes with their juice, chicken broth, and beef broth. Stir in the freshly chopped rosemary, thyme, and lemon zest. Mix thoroughly to combine the flavors.
- Return lamb to pot: Place the browned lamb shanks back into the pot, ensuring they are mostly submerged in the liquid mixture. Bring the entire pot to a boil to start the cooking process.
- Simmer covered: Reduce the heat to medium-low, cover the pot with a lid, and let the lamb shanks simmer gently for about 2 hours until the meat is tender and begins to separate from the bone.
- Reduce liquid uncovered: Remove the lid and continue simmering uncovered for an additional 30 minutes, allowing the sauce to thicken and the lamb to become very tender.
- Finish and serve: Transfer the lamb shanks to a serving platter and cover loosely with foil to keep warm. Increase the heat to high and boil the remaining liquid for about 15 minutes until it reduces and thickens into a rich sauce. Season the sauce with salt and pepper to taste, then spoon it over the lamb shanks before serving.
Notes
- For extra depth of flavor, brown the lamb shanks in batches without overcrowding the pot.
- You can prepare this dish a day ahead; flavors tend to improve after resting overnight.
- Serve with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
- Make sure to simmer gently to avoid toughening the meat.
- If a thicker sauce is desired, continue to reduce the liquid after removing the lamb shanks.
