Description
This Braised Lamb Shanks with Herb Infusion recipe features tender, slow-cooked lamb shanks simmered in a fragrant mixture of red wine, beef broth, garlic, rosemary, and thyme. Perfectly infused with herbs and rich flavors, this dish delivers a hearty and comforting meal ideal for special occasions or cozy dinners.
Ingredients
Scale
Meat
- 4 lamb shanks
Produce
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 sprigs rosemary
- 2 sprigs thyme
Liquids
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons olive oil
Seasonings
- Salt and pepper to taste
Instructions
- Prepare the Lamb Shanks: Pat the lamb shanks dry with paper towels and season them generously with salt and pepper on all sides.
- Sear the Lamb: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb shanks and brown them on all sides until a rich golden crust forms, about 5-7 minutes. Remove the shanks and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Cook until softened and fragrant, about 3-4 minutes, stirring frequently to prevent burning.
- Deglaze with Red Wine: Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Let the wine simmer and reduce by half, approximately 5 minutes.
- Add Broth and Herbs: Return the lamb shanks to the pot. Add the beef broth along with the rosemary and thyme sprigs, ensuring the liquid partly covers the meat.
- Braise: Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low and let the lamb cook slowly for about 2.5 to 3 hours, turning the shanks occasionally. The meat should become very tender and nearly falling off the bone.
- Final Seasoning and Serve: Remove the lamb shanks and herbs from the pot. Adjust seasoning with salt and pepper as needed. Optionally, reduce the braising liquid over medium-high heat to thicken the sauce before serving alongside the shanks.
Notes
- For best results, use a heavy pot like a Dutch oven to retain even heat during braising.
- Red wine adds depth of flavor, but grape juice or additional broth can be substituted for a non-alcoholic version.
- Make sure to brown the lamb shanks properly—this step builds rich flavor.
- Cooking times may vary depending on the size of lamb shanks; meat should be fork-tender.
- The braising liquid can be strained and reduced to make a delicious gravy.
