Lamb Shanks Braised in Red Wine
A slow-cooked braised lamb shanks recipe produces tender, fall-off-the-bone meat complemented by a simple, rich sauce.
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Instructions
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Preheat oven to 325 F (165 C).
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Pat lamb shanks dry. In a Dutch oven, sear them thoroughly in hot oil; remove and set aside.
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Deglaze the pan with 1/2 cup wine, scraping up browned bits. Add garlic, celery, carrot, and onion; cook until the onion is translucent.
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Return the lamb to the pot. Add diced tomatoes, stock, the remaining wine, bay leaf, thyme, rosemary, parsley, and peppercorns. Bring the liquid to a boil on the stovetop.
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Cover the pot and transfer it to the oven. Braise for 3 hours, turning the shanks once halfway through.
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Remove the pot from the oven, take out the lamb shanks, cover them, and set aside.
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Skim 1/4 cup of fat from the braising liquid; discard the rest.
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In a separate saucepan, heat the saved fat, then gradually stir in flour to create a rich brown roux.
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Return the braising liquid to a simmer, whisk in the roux, and reduce for approximately 15 minutes. Strain the sauce through a fine-mesh sieve and season to taste.
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Arrange the lamb shanks, spoon sauce generously over them, and serve.