Lamb Shanks with Merlot and Garlic
Indulge in the rich, savory flavors of slow-cooked perfection with this irresistible recipe for Lamb Shanks with Merlot and Garlic. Tender, fall-off-the-bone lamb shanks are braised in a luxurious blend of Merlot wine, garlic, and a medley of aromatic vegetables, creating a deeply flavorful sauce infused with fresh rosemary and thyme. The dish boasts a melt-in-your-mouth texture, achieved through hours of low-and-slow cooking in the oven, while simple yet elegant ingredients like beef stock and diced tomatoes bring depth and warmth to every bite. Perfect for special occasions or cozy family dinners, these lamb shanks pair beautifully with creamy mashed potatoes, hearty crusty bread, or a bed of herbed rice. Elevate your next meal with this comforting classic that transforms humble ingredients into a restaurant-quality masterpiece.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 1 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 medium carrots
- 2 medium celery stalks
- 6 cloves garlic cloves
- 2 cups Merlot wine
- 2 cups beef stock
- 1 14-ounce can diced tomatoes
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 piece bay leaf
Instructions
Preheat your oven to 325°F (165°C).
Pat the lamb shanks dry with paper towels, then season them generously with salt and black pepper on all sides.
Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the lamb shanks on all sides until browned. Remove the shanks and set them aside.
Dice the onion, carrots, and celery. Crush the garlic cloves lightly with the flat side of a knife.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the crushed garlic cloves and sauté for another minute until fragrant.
Pour in the Merlot wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 3-4 minutes to reduce slightly.
Stir in the beef stock, diced tomatoes, rosemary, thyme, and the bay leaf.
Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven.
Cook the lamb shanks in the oven for 2.5 to 3 hours, turning them halfway through, until the meat is tender and falling off the bone.
Once cooked, carefully remove the lamb shanks from the pot and keep them warm. Skim off any excess fat from the surface of the sauce.
Reduce the sauce on the stovetop over medium heat, if needed, until it reaches your desired consistency.
Serve the lamb shanks with the sauce poured over them, alongside mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
1909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 5192 mg | 226% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 27.2 g | ||
| Protein | 126.0 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 483 mg | 37% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 4194 mg | 89% | |
*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.
