Description
Tender, flavorful, and falling-off-the-bone braised lamb shanks cooked in a rich tomato and red wine sauce. This comforting Mediterranean dish is perfect for a cozy dinner at home.
Ingredients
Scale
Lamb Shanks:
- 4 lamb shanks, trimmed
- Salt and pepper to taste
Braising Liquid:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef or chicken broth
- 1 (14.5 oz) can diced tomatoes
- 2 sprigs fresh rosemary (or 1 teaspoon dried)
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (160°C). Season lamb shanks with salt and pepper.
- Sear the Lamb: Brown lamb shanks in a Dutch oven. Remove and set aside.
- Sauté Vegetables: Cook onion, carrots, and celery until softened. Add garlic and tomato paste.
- Add Liquid: Pour in red wine to deglaze. Add broth, diced tomatoes, herbs, and bay leaves.
- Braise: Return lamb shanks to the pot and braise in the oven for 2 ½ to 3 hours.
- Finish and Serve: Skim fat, thicken sauce if desired, and serve with sauce spooned over the lamb shanks.
Notes
- Serve with creamy mashed potatoes, polenta, or crusty bread.
- This dish can be made a day ahead for improved flavors.
- Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 lamb shank with sauce
- Calories: 520
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 48 g
- Cholesterol: 140 mg
