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Recipe by:

Sara Crocker

Comforting Braised Lamb Shanks for the Holidays

To create a warm and comforting dish for the holidays, braise lamb shanks until they're fork-tender, enhanced with aromatic vegetables, red wine, and herbs.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 4 servings
Course: Main Course
Cuisine: Comfort Food
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Group: Lamb and Seasoning
  • 2 shanks lamb shanks (about 1.5 pounds each)
  • Salt and pepper, to taste
Group: Cooking Ingredients
  • 2 Tbsp. olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 Tbsp. tomato paste
  • 1 cup red wine (a robust Cabernet Sauvignon works wonders)
  • 2 cups beef or chicken broth
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1 for garnish fresh parsley, chopped
  • Zest from 1 orange for an extra zing

Equipment

  • Dutch oven or heavy pot

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Generously season the lamb shanks with salt and pepper, rubbing the seasonings in to enhance the flavor.
  3. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the lamb shanks, browning them on all sides for about 5-7 minutes.
  4. Remove the shanks and set them aside. In the same pot, lower the heat, add chopped onions, carrots, and celery. Sauté for about 5 minutes until they begin to soften.
  5. Stir in the minced garlic and tomato paste, cooking for another 2 minutes.
  6. Pour in the red wine, scraping up any brown bits from the bottom of the pot. Bring to a simmer for about 3-4 minutes.
  7. Return the lamb shanks to the pot, pour in the broth, add dried rosemary, dried thyme, and orange zest. Ensure the liquid covers the shanks about three-quarters of the way.
  8. Cover the pot and transfer it to the oven. Let it braise for 2-2.5 hours until tender.
  9. Remove the shanks from the pot and let them rest for a few minutes. Meanwhile, reduce the sauce on the stovetop for about 10 minutes. Serve over creamy mashed potatoes or polenta, garnishing with fresh parsley.

Notes

Leftover lamb shanks can be stored in an airtight container in the refrigerator for up to 4 days. They taste even better the next day as the flavors meld.