Description
This Braised Lamb Shanks with Herb Infusion recipe offers tender, flavorful lamb shanks slow-cooked in a rich blend of red wine, beef broth, garlic, and aromatic herbs. Perfect for a comforting dinner, the lamb becomes melt-in-your-mouth soft with deep, savory flavors enhanced by rosemary and thyme.
Ingredients
Scale
Main Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 2 sprigs rosemary
- 2 sprigs thyme
- Salt and pepper to taste
Instructions
- Prepare the Lamb Shanks: Pat the lamb shanks dry with paper towels and season them generously with salt and pepper on all sides to enhance flavor during cooking.
- Sear the Lamb Shanks: Heat olive oil in a large heavy-bottomed skillet or braising pan over medium-high heat. Add the lamb shanks and brown them thoroughly on all sides, about 3-4 minutes per side, until they develop a deep golden crust. Remove and set aside.
- Sauté Aromatics: In the same pan, add the chopped onion and minced garlic. Cook over medium heat until the onions become translucent and fragrant, about 5 minutes, scraping up any browned bits from the bottom of the pan.
- Deglaze with Red Wine: Pour in the red wine to deglaze the pan, stirring and scraping to lift the flavorful browned bits. Let the wine simmer and reduce slightly, about 3-4 minutes, to concentrate its flavor.
- Add Broth and Herbs: Return the lamb shanks to the pan and pour in the beef broth. Add rosemary and thyme sprigs. Bring the liquid to a gentle simmer.
- Braise the Lamb Shanks: Cover the pan with a tight-fitting lid and transfer to a preheated oven at 325°F (163°C). Let the lamb shanks braise slowly for about 2½ to 3 hours, or until the meat is fork-tender and falling off the bone.
- Finish and Serve: Remove the lamb shanks and herbs from the braising liquid. Optionally, skim fat from the sauce and reduce it on the stovetop until slightly thickened. Spoon the sauce over the lamb shanks and serve hot.
Notes
- For extra flavor, marinate the lamb shanks overnight with garlic and herbs before cooking.
- Use a tight-fitting lid to retain moisture during braising.
- Serve braised lamb shanks with creamy mashed potatoes or roasted vegetables for a complete meal.
- Leftover lamb can be stored in the refrigerator for up to 3 days or frozen for longer storage.
