Description
A hearty and flavorful dish featuring braised lamb shanks simmered in red wine and garlic, perfect for slow cooking.
Ingredients
Scale
- 11/2 teaspoon kosher salt
- 11/2 teaspoon black pepper
- 11/2 teaspoon dried thyme
- 4 lamb shanks (about 1 1/2 pounds or 680g)
- 4 tablespoons olive oil
- 4 carrots, peeled and diced
- 4 stalks celery, diced
- 4 shallots or 1 large onion, peeled and thinly sliced
- 16 ounces crimini or button mushrooms, sliced
- 2 cups low sodium beef broth
- 1 cup red wine
- 4 tablespoons tomato paste
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon butter
- 1 tablespoon flour
Instructions
- Brown the Lamb Shanks: Start by searing the lamb shanks in a hot pot until they are nicely browned on all sides. You will notice a delightful aroma filling the kitchen as they develop a beautiful crust. This step adds so much flavor, so do not rush it. Be careful not to overcrowd the pot, or they will not brown properly.
- Sauté Garlic and Aromatics: Next, throw in minced garlic and your favorite aromatics and sauté until fragrant and just beginning to soften. The smell is incredible, and you will see the garlic turn a light golden color. This step builds a solid flavor base for the whole dish. Just do not let the garlic burn, or it will turn bitter.
- Deglaze with Red Wine: Pour in some red wine and scrape up those tasty browned bits from the bottom of the pot. You will see the wine bubble and reduce slightly as it mingles with the flavors. This step helps to create a rich sauce, so take your time with it. Avoid using too much wine, or it might overpower the dish.
- Add Broth and Season: Next, add in some broth and season with salt and pepper to taste. The mixture should smell heavenly by now, and it will start to look like a fragrant stew. This is where the magic happens, so make sure everything is well-seasoned. You do not want to leave out the salt; without it, the dish could taste bland.
- Slow Braise in Oven: Cover the pot and slide it into a low oven for a couple of hours. You will know it is ready when the meat is tender and easily pulls apart. The aroma will be out of this world! Just remember, if you take it out too soon, the meat might end up tough, so trust the timing.
- Thicken the Sauce: Once the shanks are cooked, if the sauce is not thick enough, stir in a flour paste while it is boiling. Watch as it thickens beautifully. This gives the sauce that silky texture. Just do not put in too much flour at once, or you might end up with lumps in your sauce.
- Rest and Serve: Let the shanks rest for a few minutes after cooking. This will let the juices redistribute, and the flavor gets even better. When you cut into them, they should feel tender. Just be careful with the resting time; if you let them sit too long, they can be a bit difficult to serve.
Notes
- Cover and refrigerate cooked lamb shanks; fat will solidify and can be easily removed before reheating.
- If your gravy turns out thin, a simple flour paste can help thicken it when boiling. Just stir it in gradually.
- When the lamb shanks seem dry or tough, ensure they have cooked long enough and check for tenderness before serving.
- If the wine flavor is too strong, balancing it with extra broth or sweet vegetables like carrots can tone it down nicely.
- Reheat in the oven at 350 degrees F until warmed through, approximately 20 minutes.
- Serve with crusty bread to soak up the gravy. Pair with a fresh green salad for contrast. Garnish with fresh herbs for color and flavor.
- Add root vegetables for a heartier stew. Incorporate herbs like rosemary for flavor depth. Replace red wine with white wine for a lighter taste.
Nutrition
- Serving Size: 1 lamb shank
- Calories: 815
- Sugar: 10g
- Sodium: 787mg
- Fat: 29g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 102g
- Cholesterol: 310mg