Prepare to embark on a culinary journey that will transform your kitchen into a Mediterranean paradise! These braised lamb shanks are not just a meal; they're an experience that will tantalize your taste buds and transport you to the rustic countryside of Southern Europe. With fall-off-the-bone tender meat, a rich, aromatic sauce, and the magical touch of fresh rosemary, this recipe is about to become your new go-to showstopper for impressive dinner parties or a luxurious family meal.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 lamb shanks
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the onion and carrots, mince the garlic, and set aside the lamb shanks.
- Season the lamb shanks generously with salt and pepper on all sides.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the lamb shanks, searing them on all sides until they are browned. This should take about 8-10 minutes. Remove the shanks from the pot and set them aside on a plate.
- In the same pot, add the chopped onion and carrots. Sauté for about 5 minutes, or until the onions are translucent and the carrots begin to soften. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the red wine, scraping the bottom of the pot to deglaze and incorporate any browned bits. Allow the wine to simmer for about 5 minutes, reducing slightly.
- Add the beef broth to the pot, stirring to combine. Return the seared lamb shanks to the pot, making sure they are submerged in the liquid as much as possible.
- Add the fresh rosemary sprigs to the pot. Bring the mixture to a gentle simmer.
- Once simmering, cover the pot with a lid and reduce the heat to low. Allow the lamb shanks to braise for about 2 hours, or until the meat is tender and falling off the bone. Check occasionally, and if needed, add more broth or water to maintain the liquid level.
- After 2 hours, remove the pot from the heat. Carefully take out the lamb shanks and place them on a serving platter, covering them loosely with foil to keep warm.
- To thicken the sauce, return the pot to medium heat and let it simmer uncovered for about 10-15 minutes, allowing it to reduce and concentrate in flavor. Taste and adjust seasoning with additional salt and pepper if necessary.
- Once the sauce has thickened to your liking, strain it if desired, or simply spoon it over the lamb shanks on the serving platter.
- Serve the braised lamb shanks hot, garnished with additional fresh rosemary if desired, alongside your choice of sides such as mashed potatoes or crusty bread to soak up the delicious sauce.
Tips
- Choose high-quality, fresh lamb shanks with a good amount of marbling for maximum flavor and tenderness.
- Take time to properly sear the lamb shanks - this crucial step locks in flavor and creates a beautiful golden-brown crust.
- Use a heavy-bottomed Dutch oven or pot to ensure even heat distribution and prevent burning.
- Don't rush the braising process. Low and slow cooking is the key to achieving melt-in-your-mouth meat.
- For an extra depth of flavor, consider using a robust red wine like Cabernet Sauvignon or Syrah.
- If you want to make this dish ahead, braised lamb shanks actually taste even better the next day after the flavors have had time to meld.
- Always let the meat rest for a few minutes after cooking to help retain its juices and ensure maximum tenderness.
Nutrition Facts
Calories: 278kcal
Carbohydrates: 9g
Protein: 17g
Fat: 17g
Saturated Fat: 5g
Cholesterol: 30mg
