Braised Lamb Shanks with Caramelized Vegetables
Delight in the ultimate comfort food with this recipe for Braised Lamb Shanks with Caramelized Vegetables, a dish that combines tender, fall-off-the-bone lamb with a medley of deeply caramelized onions, carrots, and celery. Slow-braised in a rich sauce of red wine, aromatic herbs, and a hint of tomato paste, these lamb shanks are infused with layers of flavor that only hours in a Dutch oven can achieve. A touch of brown sugar adds a subtle sweetness, while a final swirl of butter enriches the silky sauce. Perfect for a cozy dinner party or an indulgent family meal, this hearty dish pairs beautifully with creamy mashed potatoes or crusty bread to soak up every drop of the luscious, savory sauce. Satisfy your cravings with this luxurious and easy-to-make one-pot wonder!
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large yellow onion, diced
- 3 medium carrots, peeled and cut into chunks
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 cup red wine
- 3 cups beef or chicken stock
- 2 tablespoons tomato paste
- 3 fresh thyme sprigs
- 2 bay leaves
- 1 tablespoon butter
- 1 tablespoon brown sugar
Instructions
Preheat your oven to 325°F (160°C).
Season the lamb shanks generously with salt and pepper.
In a large oven-safe Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 10 minutes. Remove from the pot and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the onion, carrots, and celery to the pot. Cook for 8-10 minutes, stirring occasionally, until the vegetables become soft and lightly caramelized.
Stir in the garlic, tomato paste, and brown sugar, cooking for an additional 2 minutes until fragrant.
Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Let the wine simmer for about 5 minutes until slightly reduced.
Add the stock, thyme sprigs, and bay leaves to the pot. Stir well, then return the seared lamb shanks to the pot, nestling them into the liquid and vegetables. The liquid should just cover the lamb shanks; if needed, add a bit more stock or water.
Bring the pot to a gentle simmer, then cover with a tight-fitting lid and transfer to the preheated oven. Braise for approximately 2.5 to 3 hours, turning the lamb shanks halfway through, until the meat is tender and falling off the bone.
In the last 15 minutes of cooking, add the butter to the pot and stir it into the sauce to add richness.
Remove the pot from the oven and carefully take out the thyme sprigs and bay leaves. Taste the sauce and adjust the seasoning with additional salt or pepper if needed.
Serve the lamb shanks hot with the caramelized vegetables and ladle the rich sauce over the top. Optionally, garnish with fresh parsley for added color and flavor.
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 8007 mg | 348% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 29.7 g | ||
| Protein | 126.3 g | 253% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3541 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
