Braised lamb shanks are a warm and hearty dish. These tender shanks are slowly cooked in rich broth with veggies and herbs until they practically fall off the bone.
Honestly, the smell of this dish cooking is enough to make anyone’s mouth water! I love serving it with mash or crusty bread to soak up all that delicious sauce.
Key Ingredients & Substitutions
Lamb Shanks: The star of this dish! Look for shanks with a good amount of meat. If lamb isn’t available, you could substitute with beef shanks, but adjust the cooking time slightly, as they may take longer to become tender.
Red Wine: I love using a full-bodied red like Cabernet Sauvignon for its depth. If you prefer a non-alcoholic option, grape juice or beef broth can work, although the flavor will differ.
Tomatoes: Canned diced tomatoes add moisture and acidity. If you have fresh tomatoes, feel free to use about 2 cups. Just chop them up and add them to the pot!
Herbs: Fresh herbs brighten the dish. If you only have dried herbs, use them – just reduce the amounts to 1 teaspoon each. I often mix in some extra rosemary for added flavor.
How Do I Achieve Perfectly Braised Lamb Shanks?
Braising is all about low, slow cooking to make the meat tender and flavorful. The right technique is key!
- Searing: Getting a nice brown sear on the lamb enhances flavor. Don’t rush this step; it’s worth it!
- Scraping the Pot: When you add the wine, make sure to scrape up any browned bits. They pack a ton of flavor into your sauce.
- Cooking Time: Keep an eye on the time; your shanks should be fork-tender at about 2.5 to 3 hours. Enjoy the smell wafting through your kitchen!
How to Make Braised Lamb Shanks
Ingredients You’ll Need:
For the Braised Lamb Shanks:
- 4 lamb shanks
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup red wine
- 1 cup beef or lamb stock
- 1 can (14 oz) diced tomatoes, with juices
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prep and approximately 3 hours to braise in the oven. The long cooking time allows the flavors to develop beautifully, resulting in tender and flavorful lamb. It’s perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat and Prepare the Lamb:
Start by preheating your oven to 160°C (325°F). While the oven warms up, season the lamb shanks generously with salt and pepper. This will help enhance the flavor of the meat as it cooks.
2. Sear the Lamb Shanks:
In a large Dutch oven or a heavy pot, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned lamb shanks. Sear them on all sides until they are nicely browned, which should take about 8-10 minutes. After browning, remove the shanks and set them aside on a plate.
3. Sauté the Vegetables:
In the same pot, add the chopped onion, garlic, diced carrots, and celery. Cook these vegetables for about 5-7 minutes until they are softened and fragrant. Stir occasionally to make sure they don’t stick to the bottom of the pot.
4. Add the Liquids and Herbs:
Next, pour in the red wine, using a wooden spoon to scrape up any delicious browned bits from the bottom of the pot. Bring this to a boil and let it simmer for about 5 minutes. Then, add the stock, diced tomatoes (with their juices), rosemary, thyme, and bay leaves. Stir everything together until mixed well.
5. Braise the Lamb:
Now, return the browned lamb shanks to the pot. Make sure they are submerged in the liquid to ensure even cooking. Cover the pot with a lid, then transfer it to the preheated oven. Let it braise for about 2.5 to 3 hours or until the lamb is tender and easily pulls away from the bone.
6. Final Touches and Serving:
When the cooking time is up, carefully remove the pot from the oven. Discard the bay leaves. Taste the sauce and adjust the seasoning with more salt and pepper, if necessary. Serve the lamb shanks hot, garnished with fresh parsley. They pair wonderfully with mashed potatoes or crusty bread to soak up the rich sauce. Enjoy your meal!
### FAQ for Braised Lamb Shanks
Can I Use Different Cuts of Meat?
Yes, you can substitute lamb shanks with lamb shoulder or even beef shanks if you prefer. Just keep in mind that cooking times may vary slightly, so it’s important to ensure the meat is tender before serving. Adjust the braising time to about 2 to 2.5 hours if using lamb shoulder, as it may cook a bit faster.
What If I Don’t Have Red Wine?
No problem! You can use a mixture of beef or lamb stock with a splash of vinegar (like red wine or balsamic) for acidity. Alternatively, grape juice can work in a pinch; just taste and adjust the seasoning since it’s sweeter than wine.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the braised lamb shanks in the sauce for up to 3 months. Thaw in the fridge overnight before reheating gently on the stove or in the microwave.
Can I Make This Recipe in a Slow Cooker?
Absolutely! After searing the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 4 to 5 hours, until the meat is tender. This method also deepens the flavors beautifully!
