📝 About This Recipe
This quintessential comfort dish transforms humble lamb shanks into a melt-in-the-mouth masterpiece through the magic of slow-braising. Bathed in a rich reduction of full-bodied Cabernet and aromatic rosemary, the meat becomes incredibly tender, falling effortlessly away from the bone. It is a rustic yet sophisticated centerpiece that captures the soul of farmhouse cooking with the elegance of a fine bistro.
🥗 Ingredients
The Lamb
- 4 pieces Lamb shanks (hindshanks preferred, approximately 12-14oz each)
- 2 teaspoons Kosher salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 3 tablespoons Extra virgin olive oil (for searing)
Aromatics and Base
- 1 large Yellow onion (finely diced)
- 2 medium Carrots (peeled and diced into 1/2 inch cubes)
- 2 pieces Celery stalks (finely diced)
- 6 pieces Garlic cloves (smashed and minced)
- 2 tablespoons Tomato paste (double concentrated if possible)
Braising Liquid and Herbs
- 2 cups Dry red wine (such as Cabernet Sauvignon or Syrah)
- 3 cups Beef or lamb stock (low sodium, high quality)
- 4 sprigs Fresh rosemary (tied together with kitchen twine)
- 4 sprigs Fresh thyme (tied together)
- 2 pieces Bay leaves (dried or fresh)
👨🍳 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, caramelized crust.
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2
Generously season the lamb shanks on all sides with kosher salt and freshly cracked black pepper.
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3
In a large Dutch oven, heat the olive oil over medium-high heat. Once shimmering, add the lamb shanks (work in batches if necessary to avoid crowding).
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4
Sear the shanks for 3-4 minutes per side until a rich, dark golden-brown crust forms. Remove the shanks to a plate and set aside.
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5
Reduce the heat to medium. In the same pot, add the onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent.
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6
Add the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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7
Stir in the tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep rust color and smells slightly sweet.
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8
Pour in the red wine, using a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot. Let the wine simmer and reduce by half, about 5-7 minutes.
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9
Return the lamb shanks to the pot along with any accumulated juices. Pour in the stock until the shanks are about 3/4 submerged.
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10
Nestle the rosemary, thyme, and bay leaves into the liquid. Bring to a gentle simmer on the stovetop.
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11
Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, turning the shanks once halfway through.
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12
The lamb is done when the meat is incredibly tender and starts to pull away from the bone. Carefully remove the shanks to a warm platter and tent with foil.
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13
Strain the braising 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 liquid over medium-high heat for 10-15 minutes until it reduces into a glossy, slightly thickened sauce. Taste and adjust seasoning with salt and pepper.
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15
Place the shanks back into the sauce to glaze them, then serve immediately over your choice of base.
💡 Chef's Tips
Always pat the meat dry before searing; moisture is the enemy of a good crust. Don't rush the vegetable sauté; browning the 'mirepoix' adds essential depth to the final sauce. If the sauce is too thin after reducing, whisk in a small knob of cold butter for a professional, glossy finish. Choose a wine you would actually drink; the flavors concentrate during the long cook, so quality matters. For the best flavor, make this a day in advance, refrigerate, and skim off the hardened fat before reheating.
🍽️ Serving Suggestions
Serve over a bed of creamy Parmesan polenta or buttery mashed potatoes to soak up the sauce. Pair with a glass of the same bold Cabernet Sauvignon used in the braise. Side with honey-glazed roasted root vegetables or sautéed garlic kale for color and nutrition. Garnish with a sprinkle of fresh gremolata (lemon zest, garlic, and parsley) to cut through the richness. A crusty piece of sourdough bread is essential for cleaning the plate.