Basic Braised Lamb Shanks

Braising lamb shanks is a time-honored method that transforms this often tough cut into a melt-in-your-mouth delicacy. Slowly cooked in a rich, aromatic broth, the lamb shanks become tender and deeply flavorful, making them a perfect comfort food for a cozy dinner. This basic braised lamb shanks recipe is straightforward yet yields a luxurious dish that’s impressive enough for special occasions but simple enough for a weeknight meal. Serve these shanks over mashed potatoes, polenta, or with crusty bread to soak up the delicious sauce.

Ingredients:

• 4 lamb shanks
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 cups beef or chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves

Instructions:

1. Preheat the oven: Preheat your oven to 325°F (163°C).
2. Season the lamb shanks: Pat the lamb shanks dry with paper towels, then season them generously with salt and pepper.
3. Brown the lamb: In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb shanks and brown them on all sides, about 8-10 minutes total. Remove the shanks and set them aside.
4. Sauté the vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
5. Add tomato paste and deglaze: Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes until it reduces slightly.
6. Add broth and herbs: Stir in the broth, diced tomatoes, rosemary, thyme, and bay leaves. Return the lamb shanks to the pot, making sure they are partially submerged in the liquid.
7. Braise the lamb: Cover the pot with a lid and transfer it to the preheated oven. Braise the lamb shanks for 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone.
8. Serve: Remove the lamb shanks from the pot and skim off any excess fat from the sauce. Serve the shanks with the braising liquid spooned over them, garnished with fresh herbs if desired.

Enjoy your hearty and flavorful braised lamb shanks!