Braised Lamb Shanks
Braised Lamb Shanks are a classic dish where lamb shanks are slowly cooked in a flavorful liquid until they become tender and fall off the bone. The braising process involves browning the shanks first, then cooking them slowly in a mixture of broth, wine, and aromatic vegetables. Here’s a delicious recipe for braised lamb shanks:
Ingredients:
- 4 lamb shanks
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef or chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon ground cumin (optional)
- 1 teaspoon smoked paprika (optional)
- Chopped fresh parsley for garnish
Instructions:
- Season and Brown the Shanks: Season the lamb shanks with salt and black pepper. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Brown the lamb shanks on all sides, about 3-4 minutes per side. Remove the shanks from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the garlic and tomato paste, cooking for another 2 minutes until fragrant.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine is reduced by half, about 5 minutes.
- Add Broth and Seasoning: Add the broth, diced tomatoes, rosemary, thyme, bay leaves, cumin, and smoked paprika (if using). Stir to combine.
- Braise the Shanks: Return the lamb shanks to the pot, nestling them into the liquid and vegetables. Bring the mixture to a simmer, then cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C).
- Cook Slowly: Braise the lamb shanks in the oven for 2 1/2 to 3 hours, or until the meat is very tender and falling off the bone. Check occasionally to make sure the liquid level is sufficient, adding more broth or water if needed.
- Finish and Serve: Remove the pot from the oven and discard the rosemary, thyme, and bay leaves. If the sauce is too thin, you can simmer it on the stovetop to reduce and thicken it to your liking. Adjust seasoning with salt and black pepper if needed.
- Garnish: Serve the lamb shanks with the braising liquid and vegetables, garnished with chopped fresh parsley.
