Braised Lamb Shanks are some serious comfort food! Slow cooked until tender in a red wine sauce flavored with tomatoes, onions, garlic, and fresh rosemary. Serve over mashed potatoes or polenta for the ultimate tasty food dish.
Prep Time 15minutes
Cook Time 2hours30minutes
Total Time 2hours45minutes
Author Karrie | Tasty Ever After
4small lamb shanks , about ¾-1 pound each; preferably local farm raised & grass-fed, at room temperature
1cupdiced onion , about 1 medium
1cupdiced carrot , about 1 large
4garlic cloves , minced
½cupgood quality red wine
2cupsgood quality beef stock , homemade or store bought
1cupsgood quality chicken stock , homemade or store bought
Take the lamb shanks out of refrigerator and let come to room temperature before cooking (about ½-1 hour).
Preheat oven to 325F/163C degrees.
Heat a large dutch oven over medium-high heat. Add tablespoon of olive oil and sear the shanks on all sides until brown, adding additional olive oil as needed. Remove from pan and set aside.
Reduce heat to medium and add onion, carrot, and garlic to the pan. Sauté until lightly browned, about 3 minutes. Add wine and cook until reduced by half. Add beef and chicken stocks, tomato paste, and rosemary and stir well. Increase heat again to medium-high and bring sauce to a boil. Return lamb shanks to the pan, cover, and place in the preheated oven.
Braise the shanks for 2-2 ½ hours, or until lamb is fork tender.
Place the cooked shanks on a serving dish. Skim excess fat off top of cooking liquid and reduce over high heat to thicken into a sauce, if necessary. Place one lamb shank on a plate, spoon sauce over it, and sprinkle with chopped parsley.
Leftovers are even better the next day so make a double batch!