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Indulge in the unparalleled richness of tender braised lamb shanks red wine, a dish that truly melts in your mouth. The slow cooking process infuses the meat with deep, savory notes and an incredible aroma. Perfectly balanced, this recipe promises fall-off-the-bone perfection and a deeply satisfying meal.
Ultimate Braised Lamb Shanks Red Wine Recipe
Course: Main CourseCuisine: French / MediterraneanDifficulty: IntermediateServings
4
servingsPrep time
30
minutesCooking time
3
hoursCalories
680
kcalIngredients
4 large Lamb shanks
2 tablespoons Olive oil
1 large Yellow onion, chopped
2 medium Carrots, chopped
2 Celery stalks, chopped
4 cloves Garlic, minced
2 tablespoons Tomato paste
750 ml (1 bottle) Dry red wine (e.g., Cabernet Sauvignon)
2 cups Beef broth
3 Fresh rosemary sprigs
3 Fresh thyme sprigs
2 Bay leaves
2 tablespoons All-purpose flour
1 teaspoon, or to taste Salt
0.5 teaspoon, or to taste Black pepper, freshly ground
Optional Fresh parsley, chopped, for garnish
Directions
- Preheat your oven to 325°F (160°C). Season the lamb shanks generously with salt and pepper.
- Dredge the seasoned lamb shanks in flour, shaking off any excess. This creates a lovely crust.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned. Remove and set aside.
- Add the chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
- Pour in the red wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Reduce the liquid by about one-third.
- Return the lamb shanks to the pot. Add the beef broth, rosemary, thyme, and bay leaves. Ensure the lamb is mostly submerged in the liquid.
- Cover the Dutch oven tightly. Transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the lamb is incredibly tender and falling off the bone.
- Carefully remove the lamb shanks from the pot. Strain the sauce through a fine-mesh sieve, discarding the solids. Return the sauce to the pot and simmer until slightly thickened, if desired.
- Adjust seasoning to taste. Serve the tender braised lamb shanks with the rich red wine sauce. Garnish with fresh parsley, if using. Enjoy this comforting meal.
Notes
- Chef’s Secret: For an even richer flavor, sear the lamb shanks thoroughly until a dark crust forms. This caramelization is key to the deep taste.
- Storage: Leftover braised lamb shanks can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight.
- Substitution: If you don’t have fresh herbs, use 1 teaspoon dried rosemary and 1 teaspoon dried thyme. Consider adding a splash of balsamic vinegar for extra depth.
Embrace the warmth and richness of our ultimate braised lamb shanks red wine recipe. This dish is more than just a meal; it’s an experience, promising tender, succulent lamb bathed in an aromatic, deeply flavored sauce. It’s perfect for a cozy evening or a special gathering, leaving a lasting impression with every exquisite bite.
If you’re eager to explore more lamb-centric culinary adventures, we invite you to check out our Authentic Lamb Stew Recipe for another comforting classic. Furthermore, expand your skills with our Garlic Herb Crusted Roast Lamb Recipe or learn the secrets to perfect seasoning with our Lamb Chops Marinade Guide. For those keen to master the art of braising, you can find more techniques and inspiration at Wikipedia on Braising. Discover other delicious lamb preparations, like a classic braised lamb shoulder from BBC Good Food, or explore a similar recipe for red wine braised lamb shanks on Allrecipes. Happy cooking!
