Lamb Shanks with Wine Sauce
Elevate your dinner table with this mouthwatering recipe for Lamb Shanks with Wine Sauce, a comfort food classic that combines fall-apart tender meat and a deeply flavorful sauce. Perfectly seared lamb shanks are slow-braised in a rich medley of dry red wine, aromatic rosemary, thyme, and bay leaves, along with hearty veggies like carrots, onions, and celery. The sauce, thickened to perfection, adds a luxurious finish to each bite. This recipe, perfect for special occasions or cozy dinners, requires minimal prep and transforms your home into a gourmet kitchen with its savory aroma. Serve these succulent lamb shanks over creamy mashed potatoes or paired with crusty bread to soak up the velvety sauce. Ideal for impressing guests or indulging in a decadent meal, this dish is a must-try for anyone who loves bold, comforting flavors.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef or chicken stock
- 2 sprigs rosemary sprigs
- 3 sprigs thyme sprigs
- 2 leaves bay leaves
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 325°F (165°C).
Pat the lamb shanks dry with paper towels. Season them generously on all sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large heavy-bottomed oven-safe pot (like a Dutch oven) over medium-high heat.
Sear the lamb shanks in batches, about 4-5 minutes per side, until they are browned on all sides. Remove the shanks and set them aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot.
Add the diced onion, carrots, and celery to the pot. Cook for 6-8 minutes, stirring occasionally, until softened.
Add the minced garlic and tomato paste. Stir well and cook for another 2 minutes until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Pour in the red wine and scrape the bottom of the pot to lift up any browned bits. Let the wine simmer for 5-7 minutes until it reduces by half.
Add the stock, rosemary, thyme, and bay leaves to the pot. Stir well and bring the mixture to a simmer.
Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
Cover the pot tightly with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, turning the shanks halfway through, until the meat is tender and falling off the bone.
Carefully remove the shanks from the pot and set aside. Discard the herb sprigs and bay leaves.
If the sauce is thin, place the pot on the stovetop over medium heat and simmer until it thickens to your liking.
Serve the lamb shanks warm with the sauce spooned generously over the top. Pair with mashed potatoes, polenta, or crusty bread.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1053 mg | 46% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.2 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 900 mg | 19% | |
*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.
