Imagine a dish so tender, so rich, and so incredibly delicious that it transforms an ordinary dinner into a gourmet experience. Our Braised Lamb Shanks with Roasted Shallots and Dried Cherries is not just a recipe—it's a culinary journey that promises to transport you to a world of deep, complex flavors and melt-in-your-mouth perfection. Get ready to impress your guests and elevate your home cooking to restaurant-quality with this show-stopping main course that combines the luxurious richness of lamb with the sweet-tart pop of dried cherries.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 lamb shanks
- 2 cups shallots, peeled
- 1 cup dried cherries
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat your oven to 325°F (163°C). This will ensure that your braised lamb shanks cook evenly and thoroughly.
- Season the lamb shanks generously with salt and pepper on all sides. This will enhance the flavor of the meat as it cooks.
- In a large, oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the lamb shanks to the pot, searing them on all sides until they are browned (about 4-5 minutes per side). Remove the lamb shanks from the pot and set them aside.
- In the same pot, add the peeled shallots and sauté them for about 3-4 minutes until they are slightly caramelized. This will bring out their natural sweetness.
- Next, pour in the red wine, scraping the bottom of the pot to release any browned bits (fond) that have stuck to the bottom. This adds depth of flavor to your braising liquid.
- Allow the wine to simmer for about 5 minutes, reducing it slightly before adding the beef broth and dried cherries to the pot.
- Return the browned lamb shanks to the pot, ensuring they are submerged in the liquid. The combination of red wine and beef broth will create a rich, flavorful braising liquid.
- Cover the pot with a lid and transfer it to the preheated oven. Braise the lamb shanks for approximately 2 hours, or until the meat is fork-tender and easily pulls away from the bone.
- After 2 hours, carefully remove the pot from the oven. Check the seasoning of the braising liquid, adding more salt and pepper if necessary.
- If desired, you can remove the lamb shanks and shallots from the pot and reduce the braising liquid on the stovetop over medium heat for an additional 10-15 minutes, until it thickens slightly.
- To serve, place the lamb shanks on a platter, spoon the roasted shallots and dried cherries over the top, and drizzle with the reduced braising liquid. Garnish with fresh thyme for a pop of color and flavor.
- Enjoy your delicious braised lamb shanks with roasted shallots and dried cherries, paired with your choice of sides such as mashed potatoes or crusty bread to soak up the rich sauce.
Tips
- Choose high-quality, fresh lamb shanks with good marbling for maximum flavor and tenderness.
- Pat the lamb shanks dry before seasoning to ensure a perfect sear and beautiful golden-brown crust.
- Use a heavy-bottomed Dutch oven or cast-iron pot for even heat distribution and better braising results.
- Don't rush the braising process—low and slow cooking is key to breaking down tough muscle fibers.
- Let the lamb shanks rest for 10-15 minutes after cooking to allow the juices to redistribute, ensuring maximum moisture.
- If the braising liquid is too thin, reduce it on the stovetop to create a more concentrated, rich sauce.
- Fresh herbs like thyme or rosemary can add an extra layer of aromatic complexity to the dish.
- Pair with creamy mashed potatoes or polenta to soak up the delicious braising liquid.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 22g
Protein: 45g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 145mg
