A delicious recipe for braised lamb shanks infused with garlic and rosemary, perfect for a hearty meal.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:2 to 2.5 hours
Total Time:2 hours 20 minutes
Yield:Serves 2
Category:Main Course
Method:Braising
Cuisine:Mediterranean
Diet:Gluten Free
Ingredients
Scale
2 lamb shanks (about 2 pounds total)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 cup dry red wine
2 cups beef or chicken broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 tablespoon tomato paste
1 bay leaf
1 tablespoon balsamic vinegar
Instructions
Preheat the oven to 325°F. Season the lamb shanks generously with salt and pepper.
In a large Dutch oven, heat the olive oil over medium-high heat. Add the lamb shanks and brown on all sides, about 8-10 minutes. Remove the shanks and set aside.
In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half, about 10 minutes.
Add the broth, rosemary, thyme, tomato paste, bay leaf, and balsamic vinegar. Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
Cover the pot and transfer it to the preheated oven. Braise for 2 to 2.5 hours, or until the meat is tender and falls off the bone.
Remove the pot from the oven. Discard the herb sprigs and bay leaf. Serve the lamb shanks with the sauce spooned over the top.
Notes
For a richer flavor, add a tablespoon of honey to the braising liquid.
If you prefer a thicker sauce, remove the lamb shanks once cooked and simmer the sauce on the stovetop until reduced to your desired consistency.