Savor the culinary excellence of these incredible Red Wine-Braised Lamb Shanks. Four impeccably seasoned lamb shanks take center stage. Onions, carrots, celery, and garlic create a fragrant base, followed by a generous pour of Cabernet Sauvignon, diced tomatoes, and broth. Fresh rosemary and thyme sprigs infuse their herbal charm, while a gentle oven braise ensures fork-tender perfection. Serve the lamb shanks atop creamy mashed potatoes or velvety polenta, drizzled with the rich, wine-kissed sauce. Garnish with fresh parsley for an extraordinary dining experience.
Lamb Shanks with Red Wine Sauce
Ingredients
- 4 lamb shanks
- 2 tbsp olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 2 cups red wine
- 14 ounces diced tomatoes
- 1 cup beef or vegetable broth
- 2 sprigs fresh rosemary
- 2 sprigs
- fresh thyme
- salt to taste
- fresh ground black pepper to taste
- 1 tbsp all-purpose flour for thickening
- fresh parsley chopped, for garnish
Instructions
- Season the lamb shanks generously with salt and pepper.
- Preheat your oven to 325°F (160°C).
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb shanks and brown them on all sides until they are well seared. Remove the lamb shanks and set them aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Return the browned lamb shanks to the pot.
- Pour in the red wine, diced tomatoes (with their juice), and beef or vegetable broth. Add the fresh rosemary and thyme sprigs. Bring the mixture to a simmer.
- Cover the pot with a lid and transfer it to the preheated oven. Allow the lamb shanks to braise in the oven for about 2 to 2.5 hours or until the meat is tender and easily falls off the bone. Check periodically to ensure there is enough liquid; if it's reducing too much, you can add more broth or wine.
- Once the lamb shanks are tender, remove them from the pot and set them aside. Discard the herb sprigs.
- If you'd like to thicken the sauce, you can make a slurry by mixing 1 tablespoon of flour with a little water until smooth. Stir the slurry into the cooking liquid and simmer for a few minutes until the sauce thickens.
- Taste the sauce and adjust the seasoning with salt and pepper if needed.
- Serve the lamb shanks over a bed of mashed potatoes, polenta, or your favorite side dish. Spoon the rich red wine sauce over the top and garnish with chopped fresh parsley.
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