Tender Braised Lamb Shanks
Tender Braised Lamb Shanks is a comforting dish that features succulent lamb shanks braised with rich vegetables and aromatic herbs, promising to warm your heart and tantalize your taste buds.
Servings: 4 servings
Calories: 400kcal
Ingredients
Main Ingredients
- 4 pieces lamb shanks, trimmed if necessary Use meaty shanks for best results.
- to taste Salt and freshly ground black pepper Adjust according to preference.
- 2 tablespoons olive oil for searing Extra virgin olive oil is recommended.
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 2 pieces carrots, diced
- 2 stalks celery, diced
- 1 tablespoon tomato paste
- 4 cups beef broth Use low-sodium beef broth for less salt.
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 leaves bay leaves
Instructions
Preparation
- Generously season the lamb shanks with salt and black pepper.
- Heat the olive oil in a large, ovenproof pot over medium-high heat.
- Sear the lamb shanks on all sides until they develop a beautiful brown crust, about 2–3 minutes per side.
- Once nicely browned, remove them from the pot and set aside.
Building the Flavor Base
- Reduce the heat to medium and add the chopped onions and minced garlic to the pot.
- Sauté for about 5 minutes until softened and fragrant.
- Mix in the diced carrots and celery, cooking for another 5 minutes until slightly tender.
- Add the tomato paste and stir well, allowing it to cook for 1 minute.
Braising the Lamb
- Return the seared lamb shanks to the pot, nestling them among the sautéed vegetables.
- Pour in the beef broth, ensuring the shanks are partially submerged.
- Toss in the fresh rosemary, thyme sprigs, and bay leaves, then bring the mixture to a gentle simmer.
Slow Cooking
- Cover the pot and transfer it to a preheated oven set to 325°F (163°C).
- Allow the lamb shanks to braise slowly for 2 to 2.5 hours, turning them occasionally.
- Check that the meat becomes tender and nearly falls off the bone.
Finishing & Serving
- Remove the bay leaves and herb stems before tasting the sauce.
- Adjust the seasoning with salt and black pepper as needed.
- Serve the lamb shanks over a bed of creamy mashed potatoes, couscous, or polenta.
- Spoon the rich braising sauce generously over the top.
Notes
For enhanced flavor, consider adding a splash of balsamic vinegar or a pinch of cinnamon when building your flavor base. Let the dish rest after cooking to allow flavors to settle.