Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Red Wine Braised Lamb Shanks Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 14 reviews

This Red Wine Braised Lamb Shanks recipe features tender lamb shanks slowly cooked in a rich blend of red wine, beef broth, tomatoes, and aromatic herbs. The lamb is first seared to develop a deep flavor, then braised with a medley of vegetables like onions, celery, carrots, and baby potatoes. The result is a luscious, hearty dish perfect for a comforting dinner, served best over rice or orzo to soak up the delicious braising sauce.

  • Total Time: 3 hours
  • Yield: 6 servings

Ingredients

Spice Mix

  • 2 1/4 teaspoons garlic powder
  • 1 teaspoon sweet Spanish paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon ground nutmeg

Lamb and Braising

  • 6 American lamb shanks
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, roughly chopped
  • 2 celery ribs, chopped
  • 3 large carrots, peeled and cut into large pieces
  • 1 pound baby potatoes, scrubbed
  • 2 cups dry red wine (such as Merlot)
  • 3 cups low-sodium beef broth
  • 28-ounce can peeled tomatoes
  • 2 cinnamon sticks
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions

  1. Get ready. Preheat the oven to 350°F. Mix all of the spice mix ingredients together in a small bowl. Pat the lamb shanks dry thoroughly and season all over with the spice mix to ensure deep flavor infusion.
  2. Sear the lamb. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in batches if needed, brown the lamb shanks on all sides until they develop a golden crust, about 8 minutes in total. Transfer the browned shanks to a large tray or bowl to rest.
  3. Saute the veggies. Pour off any excess fat from the pot, then return it to medium-high heat. Add the chopped onions, celery, carrots, and baby potatoes. Sauté the vegetables until they start to color, approximately 5 to 7 minutes, which adds depth to the braise.
  4. Make the braising liquid. Pour in the red wine and carefully scrape the bottom of the pot to loosen any browned bits left from searing, enhancing flavor complexity. Let the wine reduce slightly, then add the beef broth, peeled tomatoes, cinnamon sticks, fresh thyme, and rosemary. Season lightly with salt and pepper. Return the lamb shanks to the pot, pressing them down so they are mostly submerged in the liquid. Bring the mixture to a boil and cook for 10 minutes before turning off the heat.
  5. Oven-braise the lamb. Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise the lamb for 2 1/2 hours. During cooking, check periodically to add a splash of liquid if necessary; the liquid should reduce to about one third of the original volume by the end of cooking to concentrate flavors and tenderize the meat beautifully.
  6. Serve. Remove the braised lamb shanks and vegetables from the oven. Serve hot on a bed of rice or orzo, spooning some of the rich braising sauce and vegetables over the top. Enjoy the hearty, savory meal!

Notes

  • Use a heavy Dutch oven for even heat distribution during searing and braising.
  • For the best flavor, select a dry red wine such as Merlot or Cabernet Sauvignon that you would also enjoy drinking.
  • Check the liquid level during braising to prevent burning; add more broth or water if needed.
  • Leftovers keep well in the refrigerator for up to 3 days and are great reheated with some added broth or sauce.
  • Serve with creamy mashed potatoes or polenta as an alternative to rice or orzo.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/red-wine-braised-lamb-shanks-recipe/