Description
Tender and flavorful Braised Lamb Shanks with a delightful herb infusion, cooked to perfection in a rich and savory sauce. This Mediterranean-inspired dish is a comforting and satisfying main course that pairs beautifully with mashed potatoes or crusty bread.
Ingredients
Scale
Lamb Shanks:
4 lamb shanks, trimmed
Vegetables:
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
Seasonings and Liquids:
2 tablespoons tomato paste
1 cup red wine
3 cups beef or lamb broth
1 can (14 ounces) crushed tomatoes
Herb Infusion:
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
zest of 1 lemon
Garnish:
Chopped fresh parsley
Instructions
- Preheat and Season: Preheat oven to 325°F (160°C). Season lamb shanks with salt and pepper.
- Brown Shanks: Brown lamb shanks in olive oil in a Dutch oven. Transfer to a plate.
- Sauté Vegetables: Sauté onion, carrots, and celery until softened. Add garlic and tomato paste.
- Deglaze and Simmer: Pour in red wine, simmer until reduced. Add broth, tomatoes, herbs, lemon zest.
- Braise: Return lamb shanks to pot, cover, and braise in oven for 2 1/2 to 3 hours.
- Finish and Serve: Remove bay leaves, herb stems. Garnish with parsley before serving.
Notes
- For a richer flavor, marinate lamb shanks in red wine and herbs overnight.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 lamb shank with sauce
- Calories: 540
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 160 mg
