Braised Lamb Shanks with Celery
Tender, fall-off-the-bone lamb shanks take center stage in this comforting dish of Braised Lamb Shanks with Celery. Slow-cooked in a rich medley of red wine, aromatic vegetables like celery, carrots, and onions, and infused with herbs such as thyme and bay leaves, this recipe delivers deep, hearty flavors perfect for a cozy dinner. Each lamb shank is seared to golden perfection before being braised for hours in a flavorful broth, ensuring succulent results. Serve this elegant yet rustic dish over creamy mashed potatoes, buttery polenta, or with crusty bread to soak up the luscious sauce. Perfect for special occasions or an indulgent family meal, this one-pot wonder is a celebration of bold flavors and easy cooking techniques.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large, diced yellow onion
- 4 stalks, sliced celery stalks
- 2 medium, peeled and diced carrots
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef or chicken stock
- 2 pieces bay leaves
- 4 sprigs fresh thyme
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 325°F (160°C).
Pat the lamb shanks dry with paper towels and season them generously with 1 teaspoon of salt and the black pepper.
Heat the olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat.
Sear the lamb shanks in batches, 2 at a time, until they are browned on all sides, about 8 minutes per batch. Remove the shanks and set them aside.
In the same pot, lower the heat to medium and add the onion, celery, and carrots. Sauté for about 5-7 minutes, until the vegetables begin to soften.
Add the garlic and tomato paste to the pot, stirring for 1 minute to coat the vegetables and release their fragrance.
Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Return the lamb shanks to the pot and pour in the stock, ensuring the liquid comes about halfway up the shanks.
Add the bay leaves and thyme sprigs, then bring the pot to a gentle simmer.
Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the lamb is tender and falling off the bone. Check occasionally to ensure the liquid level remains consistent, and add more stock if necessary.
Remove the pot from the oven and discard the bay leaves and thyme sprigs.
Serve the lamb shanks hot, topped with the chopped parsley, alongside your favorite side dishes like mashed potatoes, polenta, or crusty bread.
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 8594 mg | 374% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 36.9 g | ||
| Protein | 133.9 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 704 mg | 54% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 5956 mg | 127% | |
*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.
