Lamb Shanks Braised in Red Wine is a quintessential dish that epitomizes the art of French cooking. Originating from the rustic countryside kitchens of France, this recipe showcases the beauty of slow cooking and the depth of flavors that can be achieved with simple ingredients and time-honored techniques.
The combination of tender, succulent lamb shanks and the bold, complex flavors of red wine creates a dish that is both comforting and sophisticated. Each bite is a symphony of textures and tastes, with the lamb shanks infused with the rich essence of the wine and aromatic herbs.
Lamb Shanks is a show-stopping dish that is perfect for special occasions or intimate dinners.
Serve it with creamy mashed potatoes, buttery polenta, or crusty bread to soak up the flavorful sauce.
Garnish with fresh herbs such as parsley or thyme for a pop of color and freshness. Pair with a full-bodied red wine, such as Cabernet Sauvignon or Merlot, to complement the rich flavors of the dish. Whether you’re hosting a dinner party or simply craving a comforting meal, Lamb Shanks Braised in Red Wine is sure to impress.
Prepare to elevate your dining experience with the luxurious flavors of Lamb Shanks. With its tender meat, bold sauce, and irresistible aroma, this dish is a testament to the beauty of French cooking and the art of slow cooking. So, roll up your sleeves, uncork a bottle of wine, and let’s get braising!
Lamb Shanks Braised in Red Wine
Equipment
- Large oven-safe Dutch oven or heavy-bottomed pot This is essential for searing the lamb shanks and braising them in the red wine sauce. Choose a pot with a tight-fitting lid that can comfortably accommodate all the ingredients.
- Wooden spoon or spatula
- Oven
- Chef's knife and cutting board
- Measuring cups and spoons
- Oven mitts or pot holders
Ingredients
- 4 lamb shanks
- Salt and pepper - to taste
- 2 tablespoons olive oil
- 1 onion - diced
- 2 carrots - diced
- 2 celery stalks - diced
- 4 garlic cloves - minced
- 2 cups red wine - such as Merlot or Cabernet Sauvignon
- 1 cup beef or chicken broth
- 2 bay leaves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 tablespoons tomato paste
- Chopped fresh parsley - for garnish
Instructions
- Preheat your oven to 160°C (325°F).
- Season the lamb shanks generously with salt and pepper on all sides.
- In a large oven-safe Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, add the lamb shanks and sear until browned on all sides, about 3-4 minutes per side. Remove the shanks from the pot and set aside.
- In the same pot, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and lightly caramelized, about 5-7 minutes.
- Add the minced garlic to the pot and cook for an additional 1 minute until fragrant.
- Deglaze the pot with the red wine, scraping up any browned bits from the bottom with a wooden spoon.
- Stir in the beef or chicken broth, bay leaves, rosemary, thyme, and tomato paste.
- Return the lamb shanks to the pot, nestling them into the liquid and vegetables. Bring the liquid to a simmer.
- Cover the pot with a lid and transfer it to the preheated oven. Braise the lamb shanks for 2 to 2 ½ hours, or until the meat is tender and falling off the bone.
- Once the lamb shanks are done, remove them from the oven. Discard the bay leaves, rosemary, and thyme sprigs.
- Serve the lamb shanks hot, garnished with chopped fresh parsley. Optionally, serve with mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.