Description
Slow-cooked lamb shanks braised in a rich red wine sauce, perfect for holiday meals.
Ingredients
Scale
- 4 lamb shanks
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 bottle (750ml) dry red wine
- 4 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- Preheat oven to 325°F (160°C).
- Season lamb shanks generously with salt and pepper.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
- Sear lamb shanks on all sides until browned. Remove from pot and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes.
- Return the lamb shanks to the pot. Add beef broth, rosemary, thyme, and bay leaves.
- Ensure lamb shanks are mostly submerged in liquid. Add more broth or water if needed.
- Bring to a simmer, then cover the pot tightly.
- Transfer to the preheated oven and cook for 2.5 to 3 hours, or until the lamb is very tender and falling off the bone.
- Remove lamb shanks from the pot.
- Skim fat from the surface of the sauce.
- If desired, thicken the sauce by simmering uncovered on the stovetop until reduced to your preferred consistency.
- Season sauce with salt and pepper to taste.
- Serve lamb shanks with the red wine gravy.
Notes
- For a thicker gravy, you can mix 2 tablespoons of flour or cornstarch with 1/4 cup of cold water to create a slurry, then stir it into the simmering sauce until thickened.
- Garnish with fresh parsley before serving.
- This dish can be made a day ahead and reheated gently for even better flavor.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: European
Nutrition
- Serving Size: 1 shank with sauce
- Calories: 650
- Sugar: 10g
- Sodium: 700mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 150mg
Keywords: lamb shanks, red wine gravy, Christmas, Thanksgiving, braised lamb, slow cooker, holiday dinner, comfort food