Entrée: United States – Braised Lamb Shanks in Red Wine

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 45 min

Additional 15 min

Total 3 hrs 10 min

Ingredients

4 lamb shanks, about 12 oz (340 g) each (3 lb / 1.36 kg total)
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
1 large onion, diced
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, smashed
2 tbsp (30 ml) tomato paste
2 cups (480 ml) full-bodied red wine (Cabernet or Merlot)
2 cups (480 ml) beef or lamb stock
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
Chopped parsley for garnish (optional)

Instructions

1. Season lamb shanks with salt and pepper. Heat oil in a heavy ovenproof pot over medium-high heat and brown shanks on all sides; remove and set aside.
2. Add onion, carrot, and celery to pot; cook until softened and starting to brown, 6–8 minutes. Stir in garlic and tomato paste and cook 1–2 minutes.
3. Deglaze with red wine, scraping up browned bits; reduce by half, about 5–8 minutes.
4. Return shanks to pot, add stock, rosemary, thyme, and bay leaf so liquid comes about two-thirds up the shanks.
5. Bring to a simmer, cover, and transfer to a 325°F (160°C) oven. Braise until meat is tender, 2.5–3 hours.
6. Remove shanks and keep warm. Skim fat from sauce, simmer to reduce to desired consistency, adjust seasoning, and strain if desired.
7. Serve shanks with sauce spooned over mashed potatoes, polenta, or crusty bread; garnish with parsley.