Braised Lamb Shanks with Mushrooms and Pasta
Indulge in the rich, hearty flavors of braised lamb shanks with mushrooms and pasta, a comforting dish perfect for special occasions or cozy nights. This recipe combines fall-apart tender lamb shanks, slow-cooked in a robust combination of red wine, beef broth, and aromatic herbs, with a medley of sautéed mushrooms, carrots, and celery for a rich, earthy depth. The sauce is luxuriously spooned over buttery pasta, such as pappardelle or fettuccine, creating the ultimate pairing of velvety textures and bold flavors. Finished with a sprinkle of fresh parsley, this oven-braised masterpiece is sure to impress, offering an elegant yet approachable way to savor lamb. Perfect keywords for this recipe include "braised lamb," "mushroom pasta recipe," "comfort food," and "tender lamb shanks."
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 pieces garlic cloves, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 2 cups cremini or button mushrooms, sliced
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef broth
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 12 ounces pasta (such as pappardelle or fettuccine)
- 2 tablespoons butter
- 3 tablespoons parsley, chopped
Instructions
Preheat your oven to 325°F (165°C).
Pat the lamb shanks dry with paper towels and season them generously with salt and black pepper.
Dust the lamb shanks with flour, shaking off any excess.
Heat the olive oil in a large oven-safe Dutch oven or heavy pot over medium-high heat.
Sear the lamb shanks in batches, 2 at a time, until browned on all sides (about 3-4 minutes per side). Remove and set them aside.
In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.
Add the mushrooms to the pot and cook until they release their moisture and begin to brown, about 5 minutes.
Stir in the tomato paste and cook for 1-2 minutes to caramelize it.
Pour in the red wine, scraping up any browned bits from the bottom of the pot, and let it simmer for 2-3 minutes to reduce slightly.
Add the beef broth, rosemary, thyme, and bay leaf to the pot. Stir to combine.
Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
Cover the pot tightly and transfer it to the preheated oven.
Braise the lamb shanks in the oven for 2 to 2.5 hours, until the meat is fall-apart tender.
About 20 minutes before the lamb is done, cook the pasta according to the package instructions. Drain and toss with butter.
Carefully remove the pot from the oven and skim off any excess fat from the surface of the braising liquid.
Serve each lamb shank over a bed of buttery pasta, spooning the mushroom sauce over the top.
Garnish with chopped parsley and enjoy!
Nutrition Facts
Calories |
825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1826 mg | 79% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.4 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1113 mg | 24% | |
*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.
