Description
This tender and flavorful braised lamb shank recipe is perfect for comforting family dinners or elegant gatherings. Slow-cooked with aromatic herbs and vegetables, the lamb becomes fall-off-the-bone tender, paired perfectly with a rich, savory sauce.
Ingredients
Scale
Ingredients:
- 4–6 lamb shanks
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 cups beef or chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- Preheat the oven: Set your oven to 325°F (165°C).
- Prepare the lamb: Pat the lamb shanks dry with paper towels, then season generously with salt and black pepper.
- Sear the lamb shanks: Heat olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shanks on all sides until golden brown, about 3-4 minutes per side. Remove the shanks and set aside.
- Cook the vegetables: Lower the heat to medium and add the onion, carrots, and celery to the pot. Sauté for 8-10 minutes until softened and slightly caramelized.
- Add garlic and tomato paste: Stir in the minced garlic and tomato paste, cooking for 2 minutes to enhance their flavors.
- Deglaze the pot: Add a splash of stock to loosen any browned bits from the bottom of the pot, then pour in the remaining stock.
- Season and add lamb: Stir in thyme, rosemary, and bay leaves. Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
- Braise in the oven: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the lamb is tender and falling off the bone.
- Finish the dish: Remove the pot from the oven and transfer the lamb shanks to a serving platter. Discard the bay leaves. If desired, simmer the braising liquid on the stovetop to thicken it. Adjust seasoning with salt and pepper as needed.
- Serve: Spoon the sauce over the lamb shanks and garnish with fresh herbs like parsley or rosemary.
Notes
- Thoroughly sear the lamb shanks to develop rich flavor.
- Use aromatic vegetables like onion, carrot, and celery for a flavorful base.
- Serve with creamy mashed potatoes, egg noodles, or rice to soak up the sauce.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 lamb shank
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 50 g
- Cholesterol: 150 mg
