📝 About This Recipe
This quintessential comfort dish features lamb shanks slow-roasted until the meat is succulent, tender, and literally falling off the bone. Infused with the earthy aromas of fresh rosemary, garlic, and a deep red wine reduction, it embodies the heart of rustic European farmhouse cooking. The long, slow roasting process transforms tough cuts into a silky, melt-in-your-mouth delicacy that is perfect for elegant dinner parties or cozy Sunday family meals.
🥗 Ingredients
The Meat
- 4 large Lamb Shanks (trimmed of excess fat, roughly 1lb each)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Olive Oil (high-quality extra virgin)
Aromatics and Braising Liquid
- 1 large Yellow Onion (diced into 1/2 inch pieces)
- 2 medium Carrots (peeled and sliced into rounds)
- 2 pieces Celery Stalks (diced)
- 6 cloves Garlic (smashed and peeled)
- 2 tablespoons Tomato Paste (double concentrated)
- 2 cups Dry Red Wine (such as Cabernet Sauvignon or Syrah)
- 3 cups Beef or Lamb Stock (low sodium)
- 3 sprigs Fresh Rosemary (whole)
- 4 sprigs Fresh Thyme (whole)
- 2 pieces Bay Leaves (dried)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Pat the lamb shanks completely dry with paper towels; this is crucial for achieving a deep, golden-brown crust.
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2
Generously season the shanks on all sides with kosher salt and freshly cracked black pepper.
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3
Heat the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Once the oil is shimmering, add the shanks (work in batches if necessary to avoid crowding).
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4
Sear the shanks for about 3-4 minutes per side until a rich, brown crust forms. Remove the shanks from the pot and set aside on a plate.
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5
In the same pot, reduce heat to medium. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
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6
Add the smashed garlic and tomato paste. Stir constantly for 2 minutes until the paste turns a deep brick-red and smells toasted.
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7
Pour in the red wine, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pot. Let the wine simmer and reduce by half.
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8
Return the lamb shanks to the pot, nestling them into the vegetables. Pour in the stock until the shanks are about 3/4 submerged.
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9
Tuck the rosemary, thyme, and bay leaves into the liquid. Bring the liquid to a gentle simmer on the stovetop.
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10
Cover the pot with a tight-fitting lid and transfer it to the middle rack of the oven. Roast for 2.5 to 3 hours.
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11
Halfway through the cooking time, carefully turn the shanks over to ensure even cooking and maximum flavor absorption.
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12
Test for doneness: the meat should be very tender and easily pull away from the bone with a fork. Once tender, remove the shanks from the pot and tent with foil to keep warm.
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13
Strain the cooking liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off any excess fat from the surface.
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14
Simmer the strained liquid over medium-high heat for 10-15 minutes until it reduces into a glossy, thickened jus. Taste and adjust seasoning with salt and pepper.
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15
Plate the shanks over a bed of mash, spooning a generous amount of the red wine jus over the top. Garnish with a fresh sprig of rosemary.
💡 Chef's Tips
Don't rush the searing process; that deep brown color on the meat translates directly into the depth of flavor in your sauce. If you don't have a Dutch oven, you can sear in a pan and transfer everything to a deep roasting dish covered tightly with two layers of heavy-duty foil. Always use a wine you would actually drink; a cheap, acidic wine will result in a bitter sauce. For an even silkier sauce, whisk in a cold tablespoon of butter right before serving. If the sauce is too thin after reducing, a small cornstarch slurry (1 tsp cornstarch to 1 tsp water) can be added to reach the desired consistency.
🍽️ Serving Suggestions
Serve atop a bed of creamy roasted garlic mashed potatoes to soak up the rich jus. Pair with a bold, tannic red wine like a Bordeaux or a Malbec to complement the richness of the lamb. A side of honey-glazed roasted root vegetables or sautéed garlic broccolini adds a nice textural contrast. For a lighter option, serve over buttery soft polenta or even a lemon-herb couscous. Fresh gremolata (lemon zest, garlic, and parsley) sprinkled on top can add a bright, acidic pop to cut through the fat.