Lamb Shanks with Red Wine
Indulge in the rich, rustic flavors of **Lamb Shanks with Red Wine**, a show-stopping dish perfect for cozy gatherings or special occasions. This hearty recipe combines tender, fall-off-the-bone lamb shanks with a luscious, aromatic sauce crafted from dry red wine, crushed tomatoes, and a medley of fresh herbs like rosemary and thyme. Slow-braised to perfection, the shanks are enhanced by a base of sautéed onions, carrots, and celery, ensuring every bite is deeply flavorful. Finished in the oven for a melt-in-your-mouth texture, this dish is the essence of comfort food elegance. Serve it with creamy mashed potatoes, polenta, or crusty bread to soak up the velvety sauce. Ideal for impressing guests or savoring a quiet, indulgent evening, this recipe is a true celebration of bold, savory ingredients.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 1 piece large onion, diced
- 2 pieces carrots, peeled and sliced
- 2 pieces celery stalks, sliced
- 4 pieces garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef or chicken stock
- 3 pieces fresh rosemary sprigs
- 3 pieces fresh thyme sprigs
- 2 pieces bay leaves
- 1 14-ounce can crushed tomatoes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
Instructions
Preheat your oven to 350°F (175°C).
Pat the lamb shanks dry with paper towels. Lightly season them with salt and pepper, then dredge them in flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large, heavy-based ovenproof pot over medium-high heat. Brown the lamb shanks in batches, turning to sear all sides evenly, about 8 minutes per batch. Remove the shanks and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Sauté the onion, carrots, and celery for 5-7 minutes until softened. Stir in the garlic and cook for an additional 1 minute until fragrant.
Add the tomato paste to the pot and cook, stirring, for 2 minutes to deepen its flavor.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 3-4 minutes to reduce slightly.
Return the lamb shanks to the pot. Add the stock, crushed tomatoes, rosemary, thyme, and bay leaves. Bring the mixture to a gentle simmer.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 2.5 to 3 hours, turning the shanks halfway through, until the meat is fall-off-the-bone tender.
Carefully remove the pot from the oven. Discard the herb sprigs and bay leaves. If the sauce is too thin, transfer the pot to the stovetop and let it simmer uncovered to thicken to your desired consistency.
Serve the lamb shanks hot with the sauce spooned over the top. Pair with creamy mashed potatoes, polenta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 10.0 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1171 mg | 25% | |
*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.
