Description
Rich, melt-in-your-mouth braised lamb shanks deliver Mediterranean comfort straight from rustic Italian kitchens. Tender meat falls apart with minimal fork pressure, promising a soul-satisfying meal that connects hearty traditions with modern culinary passion.
Ingredients
Scale
Main Protein:
- 4 lamb shanks
Aromatics and Vegetables:
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Liquids, Herbs, and Seasonings:
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine (Cabernet Sauvignon or similar)
- 2 1/2 cups beef or lamb broth
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
Instructions
- Thoroughly dry the lamb shanks, then generously coat with salt and black pepper to enhance flavor and promote optimal browning.
- Select a heavy-bottomed Dutch oven and warm olive oil over medium-high heat until it shimmers with intensity.
- Carefully place lamb shanks into the hot oil, rotating methodically to achieve a rich, caramelized exterior on all surfaces. This process should take approximately 3-4 minutes per side, creating a deep golden-brown crust that locks in moisture.
- Transfer the seared shanks to a separate plate, preserving their developing flavor profile.
- In the same fragrant pot, introduce a medley of diced onions, carrots, and celery, allowing them to soften and release their aromatic essence for roughly 5 minutes.
- Introduce minced garlic and robust tomato paste, stirring vigorously to prevent burning and to activate their intense flavors for about 60 seconds.
- Deglaze the pot with a bold red wine, using a wooden spoon to meticulously scrape up the concentrated browned bits clinging to the bottom, which will form the foundation of a complex sauce.
- Allow the wine to gently simmer and reduce, concentrating its flavors and creating a harmonious base for braising the lamb shanks.
Notes
- Ensure lamb shanks are patted completely dry before searing to achieve a deep golden-brown crust that locks in rich flavors.
- Select bone-in lamb shanks for maximum tenderness and deeper meat flavor, preferably from the hind leg for more marbling.
- Choose a robust red wine like Cabernet Sauvignon or Syrah to enhance the meat’s natural richness and create a complex braising liquid.
- Consider making this dish ahead of time, as flavors develop and intensify when allowed to rest overnight in the refrigerator, making it perfect for stress-free entertaining.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 560
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 54 g
- Cholesterol: 150 mg