Braised Red-Wine Lamb Shanks Are a Dinner Host's Dream
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Recipe Overview
Overview
Braised Red-Wine Lamb Shanks are a delightful winter dish that brings warmth and comfort to any table. The process begins with browning the lamb shanks, which not only enhances their flavor but also creates a beautiful fond in the pot. This fond is crucial as it adds depth to the braising liquid, which consists of aromatic vegetables, tomato paste, and a generous pour of red wine.
The slow cooking process allows the lamb to become meltingly tender, as the collagen breaks down and infuses the dish with rich flavors. The addition of herbs and spices elevates the dish further, making it a perfect centerpiece for a cozy dinner or a festive gathering. After a couple of hours in the oven, the result is a dish that is not only visually stunning but also packed with flavor.
Serving the lamb shanks with a side of crusty bread or creamy polenta allows you to soak up the delicious braising liquid, making every bite a comforting experience. This recipe is a wonderful way to impress guests or simply enjoy a special meal at home. With its rich flavors and tender meat, it’s sure to become a favorite in your winter repertoire.
Recipe Details
Steps & Tips
Trim excess fat from six lamb shanks using a boning knife.
Sprinkle one teaspoon of table salt over the lamb shanks.
Heat one tablespoon of oil in a Dutch oven.
Brown three lamb shanks in the Dutch oven for 7 to 10 minutes, turning to brown on all sides.
Check the fat in the pan and remove any excess over 2 tablespoons.
Tip: If you have more than 2 tablespoons of fat in the pan, remove the excess.
Add two thickly sliced onions, three cut carrots, two ribs of cut celery, two tablespoons of tomato paste, four minced garlic cloves, and two tablespoons of herbs to the pan.
Cook the aromatics over medium-high heat for a couple of minutes until softened.
Add three cups of chicken broth and two cups of dry red wine to the pot.
Tip: Use chicken broth for a lighter flavor that allows the lamb to shine.
Bring the mixture to a simmer.
Tip: Braising in the oven provides more even controlled heat.
Nestle the lamb shanks into the simmering liquid.
Cover the pot and bake in a 350°F oven for 1.5 hours.
After 2 hours, check the lamb and rotate for even browning.
Tip: Let the lamb rest for 15 minutes after cooking to make it easier to serve.
Return the lamb to the oven for an additional 15 to 30 minutes.
Let the lamb rest for 15 minutes in the braising liquid.
Take the lamb shanks and vegetables out of the pot.
Scrape the fond from the bottom of the pot into the liquid.
Tip: Always taste for seasoning before serving and adjust with salt and pepper.
Taste the sauce for seasoning and adjust with salt and black pepper.
Serve the dish with bread and additional red wine.
Plate the vegetables and lamb shank, then pour the braising liquid over the top.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Lamb shanks are one of the most flavorful cuts of meat due to their high connective tissue content.
- •Slow braising lamb shanks helps to coax out rich flavors and achieve a tender texture.
- •Using chicken broth instead of beef broth allows the lamb flavor to shine through.
- •Braising in the oven provides more even heat control compared to stovetop cooking.
