Braised Lamb Shanks Recipe

Braised Lamb Shanks Recipe

🥘 Ingredients (Serves 4):

• 4 lamb shanks (about 400–500g each)
• Salt and freshly ground black pepper (to taste)
• 3 tbsp olive oil
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 5 cloves garlic, minced
• 2 tbsp tomato paste
• 1 ½ cups red wine (Cabernet Sauvignon or Shiraz recommended)
• 2 cups beef stock (or lamb stock)
• 1 can (400g) crushed tomatoes
• 2–3 sprigs fresh rosemary
• 2–3 sprigs fresh thyme
• 2 pcs bay leaves
• Zest of 1 lemon (optional, for brightness)

🍳 Instructions:

• Prepare the lamb – Pat lamb shanks dry with paper towels. Season generously with salt and pepper.
• Sear the shanks – Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Brown lamb shanks on all sides (about 3–4 minutes per side). Remove and set aside.
• Build the flavor base – In the same pot, sauté onion, carrot, and celery until softened. Add garlic and cook for 1 more minute.
• Add tomato paste – Stir in tomato paste and cook for 2 minutes to deepen flavor.
• Deglaze with wine – Pour in red wine, scraping up browned bits from the bottom. Let it simmer for 5 minutes until reduced by half.
• Add liquids and herbs – Return lamb to the pot. Add stock, crushed tomatoes, rosemary, thyme, bay leaves, and lemon zest. Bring to a simmer.
• Slow braise – Cover with a lid and transfer to a preheated oven at 160°C (325°F). Braise for 2 ½ to 3 hours, turning shanks halfway through, until the meat is fork-tender.
• Finish the sauce – Remove lamb and set aside. Discard herb stems and bay leaves. Simmer sauce on the stovetop until thickened. Adjust seasoning with salt and pepper.
• Serve – Spoon sauce generously over the lamb shanks.

🍽 Serving Suggestions:
Best paired with creamy mashed potatoes, buttered polenta, or garlic risotto.
Add roasted vegetables like carrots, parsnips, or green beans on the side.
Garnish with fresh parsley for a final touch.