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Slow-Cooked Lamb Shanks in Red Wine

This dish features tender lamb shanks braised slowly in a rich red wine sauce, transforming tough meat into melt-in-your-mouth goodness. The dish showcases a deep, fruity flavor profile with a glossy, hearty sauce, perfect for cozy evenings. The process involves browning, aromatic sautéing, deglazing, and gentle simmering to develop complex flavors and a tender final texture.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces lamb shanks preferably marrow-rich
  • 2 tbsp olive oil extra virgin preferred
  • 1 large onion chopped
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1 cup red wine fruity, not overly tannic
  • 2 cups broth beef or chicken
  • 2 sprigs rosemary fresh
  • 2 sprigs thyme fresh
  • 1 bay leaf bay leaf

Equipment

  • Dutch oven or heavy braising pan
  • Tongs
  • Wooden spoon
  • Sharp knife

Method
 

  1. Preheat your Dutch oven over medium-high heat and add a tablespoon of olive oil. Sear the lamb shanks for about 4 minutes on each side until they develop a deep golden-brown crust, filling the kitchen with a rich aroma. Once browned, transfer them to a plate and set aside.
  2. In the same pan, add chopped onions, carrots, and celery. Cook over medium heat, stirring frequently, until the vegetables soften and release their fragrant aroma, about 5-7 minutes. The vegetables should be slightly caramelized and tender.
  3. Add the minced garlic and cook for another minute, until fragrant. Then pour in the red wine to deglaze the pan, scraping up any browned bits stuck to the bottom with a wooden spoon. Allow the wine to simmer and reduce by half, about 5 minutes, until it thickens slightly and becomes aromatic.
  4. Return the browned lamb shanks to the pan, nestling them among the vegetables. Tuck in the sprigs of rosemary and thyme, and add the bay leaf. Pour in enough broth to come halfway up the sides of the meat, about 2 cups. Bring the liquid to a gentle simmer.
  5. Cover the Dutch oven with its lid, reduce the heat to very low, and let the lamb shanks braise gently for about 2.5 to 3 hours. During this time, the meat will become meltingly tender, and the sauce will develop a rich, glossy consistency. Check occasionally and add more broth if needed to prevent drying out.
  6. Once cooked, carefully remove the shanks from the pan and let them rest for about 10 minutes. Meanwhile, uncover the sauce and simmer gently to thicken if necessary, stirring occasionally until it coats the back of a spoon.
  7. Serve the lamb shanks on a warm plate, spooning the glossy, flavorful sauce over the top. Pair with mashed potatoes, polenta, or crusty bread to soak up all the delicious juices. Enjoy the tender, aromatic bites that feel like a warm hug.

Notes

For extra flavor, add a splash of Worcestershire sauce or a pinch of smoked paprika to the sauce during simmering. The dish is even better made a day ahead, allowing the flavors to deepen overnight.