Red Wine and Rosemary Braised Lamb Shanks
Indulge in the rich, comforting flavors of Red Wine and Rosemary Braised Lamb Shanks, a hearty dish perfect for special occasions or cozy nights in. This melt-in-your-mouth recipe combines tender, slow-cooked lamb with a robust sauce infused with red wine, fresh rosemary, thyme, and aromatic vegetables. Layered with flavors of caramelized tomato paste and a hint of garlic, the sauce is simmered to perfection, creating a savory depth that complements the fall-off-the-bone lamb. Perfectly braised in a Dutch oven, this dish delivers restaurant-quality elegance right at home. Serve with creamy mashed potatoes, buttery polenta, or crusty bread to soak up every delicious drop. Impress your family or guests with this sophisticated yet rustic masterpiece that embodies the essence of slow cooking.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large (diced) onion
- 2 medium (diced) carrots
- 2 diced celery stalks
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 2 cups red wine
- 2 cups beef or chicken stock
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 pieces bay leaves
- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 350°F (175°C).
Season the lamb shanks generously with salt and pepper.
Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven over medium-high heat. Sear the lamb shanks on all sides until golden brown, about 4 minutes per side. Remove the lamb shanks and set aside.
Add the remaining tablespoon of olive oil to the Dutch oven. Sauté the diced onion, carrots, and celery until softened, about 5-7 minutes.
Add the minced garlic and tomato paste to the vegetables, stirring for 1-2 minutes until fragrant and well combined.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for another 2 minutes to remove the raw flour taste.
Pour in the red wine, scraping up any browned bits from the bottom of the pot, and let it simmer for 5 minutes to slightly reduce.
Add the beef or chicken stock, rosemary, thyme, and bay leaves. Stir to combine.
Return the lamb shanks to the pot, ensuring they are submerged in the liquid. If needed, add more stock or water to cover them.
Cover the Dutch oven with a lid and transfer it to the preheated oven.
Cook for 2.5 to 3 hours, flipping the lamb shanks halfway through the cooking time, until the meat is tender and falling off the bone.
Remove the lamb shanks from the Dutch oven and strain the sauce through a sieve, discarding the herb sprigs and vegetables if desired. Adjust the seasoning of the sauce with salt and pepper as needed.
Serve the lamb shanks with the sauce drizzled on top. Pair with mashed potatoes, polenta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1538 mg | 67% | |
| Total Carbohydrate | 18.7 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 | 83 mg | 6% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 892 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.
