Description
Succulent braised lamb shanks cooked slowly with a medley of root vegetables, fresh herbs, and rich red wine, resulting in tender meat that falls off the bone and a deeply flavorful sauce. Perfect for a comforting Mediterranean main course ideal for cool evenings.
Ingredients
Scale
Lamb and Seasonings
- 4 lamb shanks, trimmed
- Salt and black pepper to taste
- 2 tablespoons olive oil
Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 2 celery stalks, chopped
- 1 small turnip, peeled and diced
Other Ingredients
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef or chicken broth
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
Instructions
- Preheat and Season: Preheat the oven to 325°F (160°C). Season the lamb shanks generously with salt and black pepper to enhance their natural flavor.
- Sear the Lamb: In a large Dutch oven or heavy oven-safe pot, heat olive oil over medium-high heat. Sear lamb shanks on all sides until well browned, approximately 10 minutes, to lock in flavor. Remove and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, minced garlic, carrots, parsnips, celery, and diced turnip. Sauté for 5 to 7 minutes until vegetables start to soften, building a flavorful base.
- Add Tomato Paste and Deglaze: Stir in tomato paste and cook for 1 minute. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom to enrich the sauce. Let simmer for 2 to 3 minutes.
- Add Broth and Herbs: Add the beef or chicken broth, fresh rosemary, thyme leaves, and bay leaves to the pot. Stir to combine for a robust, aromatic liquid.
- Braise the Lamb: Return the lamb shanks to the pot, nestling them among the vegetables. Bring to a gentle simmer, cover with a lid, and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until meat is tender and falling off the bone.
- Finish and Serve: Remove bay leaves before serving. Optionally, simmer sauce on stovetop uncovered for 10-15 minutes for a thicker consistency. Serve with mashed potatoes, polenta, or crusty bread to soak up the sauce.
Notes
- Serve with mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.
- This dish can be made a day ahead and reheated—the flavor only improves with time.
- For a thicker sauce, simmer uncovered on the stovetop for 10–15 minutes after cooking.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
