Braised Lamb Shank

This lamb shank recipe became a favorite of mine after a winter dinner party years ago when I needed something warm hearty and show stopping. The result was unforgettable and since then I always reach for this when I want to make guests feel special. The red wine sauce soaks into the tender meat and every bite melts in your mouth.

I first made this during a snowstorm after grabbing lamb shanks at the butcher on a whim. It turned out so delicious that now it is my go to when I want something comforting and elegant.

Ingredients

• Lamb shanks: About one and a half pounds each. Rich with connective tissue that breaks down during braising making the meat ultra tender and flavorful
• Sea salt and black pepper: Essential to season the lamb deeply before searing
• Olive oil: Used to sear the meat and sauté the vegetables adds richness
• Roma tomatoes diced: Adds acidity and freshness to the sauce use ripe ones for best flavor
• Red onion and carrots: These build the flavor base and add natural sweetness to balance the wine and tomato
• Dry red wine: Use a wine you’d enjoy drinking such as cabernet merlot or pinot noir it gives depth to the sauce
• Water and tomato puree: Create the bulk of the braising liquid tomato puree offers body and concentrated tomato flavor
• Beef stock cubes crushed: Infuses the sauce with umami make sure to use quality cubes for the best result
• Garlic minced: Adds savory punch use fresh cloves for full impact
• Fresh herbs rosemary thyme and parsley: Brighten the rich sauce and give it a Mediterranean note
• Bay leaves optional: Adds subtle complexity just remember to remove before serving

Step-by-Step Instructions

Season the Lamb:

Pat each lamb shank dry with a paper towel then season generously with salt and pepper on all sides. This helps build the first layer of flavor and ensures a good sear later.

Sear the Lamb:

In a large oven safe skillet or Dutch oven heat the olive oil over medium high heat. Sear the lamb shanks in batches turning every few minutes until all sides are deeply golden. This develops a flavorful crust and seals in juices. Set aside once browned.

Sauté the Vegetables:

In the same skillet lower the heat to medium and add the diced tomatoes onions and carrots. Cook for about five minutes stirring occasionally until softened. Then add the garlic and cook for one more minute until fragrant. This builds the aromatic base of the sauce.

Simmer the Braising Liquid:

Pour in the red wine and scrape up the browned bits from the bottom of the pan. Stir in the water tomato puree and crushed beef cubes. Let the mixture simmer gently for about five minutes then taste and adjust with salt and pepper if needed.

Add Herbs and Lamb:

Return the seared lamb shanks to the pan nestling them into the sauce. Tuck the fresh herbs and bay leaves around the meat making sure they are mostly submerged in the liquid. This infuses the dish with bright herby flavor.

Bake Low and Slow:

Cover the skillet tightly with foil to trap in moisture and transfer to a preheated oven at three hundred twenty five degrees Fahrenheit. Bake for two and a half to three hours basting the shanks occasionally with the sauce until the meat is fork tender and falling off the bone.

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Storage Tips

Leftovers keep well in the fridge for up to four days. Reheat slowly on the stove over low heat with a splash of water or wine to loosen the sauce. You can also freeze individual shanks with sauce in containers for up to three months.

Ingredient Substitutions

If you do not have red wine beef broth makes a solid substitute though the final flavor will be milder. You can also swap red onion for white or yellow and use dried herbs if fresh are not available. Just remember to reduce the quantity slightly when using dried.

Serving Suggestions

Mashed potatoes polenta or crusty bread are perfect for soaking up every bit of that luscious sauce. For something green try steamed green beans or sautéed spinach on the side.

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Cultural and Historical Context

Lamb shanks are a traditional Mediterranean comfort dish often seen in Greek and Italian homes. The technique of slow braising has been used for centuries to tenderize tougher cuts and create deeply flavored meals that bring people together.

I always look forward to the moment I lift the foil and smell the rosemary and wine mingling in the air. It reminds me of long slow dinners with family where no one rushes and everyone savors the warmth on the plate. The tomato puree is my favorite element as it gives the sauce its smooth rich consistency that clings to every bite.

Frequently Asked Questions About Recipes

→ What cut of lamb is best for this dish?

Lamb shanks are ideal due to their connective tissue and marrow, which break down during slow cooking for a rich flavor and tender texture.

→ Can I make this without red wine?

Yes, you can substitute red wine with beef broth, but the final flavor will be less robust and not as deep.

→ How do I know when the lamb is done?

The lamb is ready when it is fork tender and falls off the bone easily. This usually takes around two and a half hours in the oven.

→ What sides go well with lamb shank?

Mashed potatoes, creamy polenta, or crusty bread are great for soaking up the flavorful sauce. Roasted vegetables also pair well.

→ Can I use a slow cooker instead of the oven?

Yes, after searing the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 7 to 8 hours.

→ Is it okay to freeze leftovers?

Absolutely. Let the lamb cool completely, then store in an airtight container in the freezer for up to 3 months. Reheat gently on the stovetop.