Lamb
Braised Lamb Shanks
Browned lamb shanks braised in red wine, tomato and herbs until the meat falls off the bone.
- Prep
- 25 mins
- Cook
- 3 hrs
- Total
- 3 hrs 25 mins
- Serves
- 4
- Level
- Easy
Shanks are tough until they are braised, then they become fork-tender and rich. Browning well, then a long, covered braise in a low oven does the work with little attention. The meat is done when it pulls easily from the bone, far above the 145°F (63°C) minimum. Reduce the braising liquid into a glossy sauce.
Ingredients
Serves 4
Directions
- Heat the oven to 325°F (165°C). Pat the shanks dry and season with the salt and pepper.
- Heat the oil in a Dutch oven over medium-high heat and brown the shanks on all sides, about 10 minutes total. Move them to a plate.
- Add the onion, carrots and celery to the pot and cook 6 minutes until softened. Stir in the garlic and tomato paste and cook 1 minute.
- Pour in the wine, scrape up the browned bits and simmer 3 minutes. Add the broth, rosemary, thyme and bay leaves, and return the shanks to the pot.
- Cover and braise 2 1/2 to 3 hours, turning the shanks once halfway, until the meat is very tender and pulls from the bone.
- Move the shanks to a platter. Skim the fat from the liquid, boil it 8 to 10 minutes until slightly thickened, and spoon it over the shanks.
Tips and make-ahead notes
- Serve over mashed potatoes, polenta or buttered egg noodles.
- Braise a day ahead and chill; the fat is easy to lift off, and reheating improves the flavor.
- Leftover meat pulled from the bone is excellent in pasta or on toast.
Nutrition per serving
- Calories
- 520
- Carbohydrates
- 11g
- Protein
- 46g
- Fat
- 29g
- Fiber
- 2g
- Sodium
- 900mg
Estimated. Values change with brands, portion sizes and substitutions.
