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Tender Braised Lamb Shanks Recipe Easy Homemade with Rich Red Wine Sauce

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Slow-braised lamb shanks cooked in a rich red wine sauce with garlic, rosemary, and caramelized onions, resulting in tender, melt-off-the-bone meat perfect for cozy dinners or special occasions.

Ingredients

Scale
  • 4 lamb shanks (about 1 to 1 1/2 pounds each), well-marbled
  • 2–3 tablespoons olive oil
  • 1 large yellow onion, sliced thin
  • 4–5 garlic cloves, minced
  • 2 medium carrots, chopped (optional)
  • 2 celery stalks, chopped
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 2 cups beef or lamb broth (homemade or low-sodium store-bought)
  • 2–3 sprigs fresh rosemary
  • 3–4 sprigs fresh thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Pat the lamb shanks dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
  3. Heat 2-3 tablespoons of olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
  4. Brown the lamb shanks on all sides in batches, about 8-10 minutes per batch, until a deep golden crust forms. Remove and set aside.
  5. Lower heat to medium. Add sliced onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and starting to caramelize, about 8 minutes.
  6. Add minced garlic and cook for another minute until fragrant.
  7. Stir in tomato paste and cook for 2-3 minutes, stirring constantly to caramelize and deepen flavor.
  8. Pour in the red wine and scrape up browned bits from the bottom of the pot. Increase heat slightly and simmer until wine is reduced by half, about 10-12 minutes.
  9. Add broth, rosemary, thyme, and bay leaves. Return lamb shanks to the pot, nestling them into the liquid so they are partially submerged. Add more broth or water if needed.
  10. Bring liquid to a gentle simmer. Cover with lid and transfer to the oven. Braise for 2 1/2 to 3 hours, or until lamb is fork-tender and falling off the bone.
  11. Carefully remove lamb shanks and tent with foil to keep warm. Discard herb sprigs and bay leaves from the sauce.
  12. Place pot back on stovetop over medium heat and simmer sauce uncovered for 10-15 minutes to thicken slightly. Adjust seasoning with salt and pepper.
  13. Serve lamb shanks smothered in the rich red wine sauce, garnished with fresh rosemary if desired.

Notes

Browning the lamb shanks well before braising is essential for flavor. Keep the shanks partially submerged but not swimming in liquid to avoid diluting flavor. If sauce reduces too much, add broth or water to loosen. Let sauce rest a few minutes after reducing to meld flavors. For a tangy twist, add a splash of balsamic vinegar near the end. Slow cooker method can be used by browning first then cooking on low for 6-8 hours.

Nutrition

Keywords: braised lamb shanks, lamb recipe, red wine sauce, slow cooked lamb, comfort food, easy lamb recipe, cozy dinner

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