Teresa's Recipes
Braised Lamb Shanks with Aromatic Herbs
Experience a culinary journey with this delectable recipe for Braised Lamb Shanks. Slow-cooked to perfection, these lamb shanks are tender and fall-off-the-bone, steeped in a rich, flavorful sauce that's synonymous with comfort food. The combination of thyme and rosemary infuses a wonderful aroma, while the red wine and beef broth deepen the flavors. This dish, with its roots in Mediterranean cuisine, is perfect for a family dinner or a festive occasion.
Ingredients
- 2 teaspoons, fresh or dried Thyme
- 2 teaspoons, fresh or dried Rosemary
- 2 tablespoons Tomato paste
- 2 cups Beef broth
- 1 cup Red wine
- 4, minced Garlic cloves
- 2, peeled and chopped Carrots
- 1 large, finely chopped Onion
- 2 tablespoons Olive oil
- To taste Salt and pepper
- 4 Lamb shanks
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Calories: 550
- Fat: 30g
- Carbs: 20g
- Protein: 40g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Preheat the oven to 325°F (165°C).
- Season the lamb shanks generously with salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb shanks and brown them evenly on all sides. Once browned, remove the shanks from the pot and set them aside.
- In the same pot, add the chopped onion, carrots, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
- Pour in the red wine, making sure to scrape the bottom of the pot to loosen any browned bits. Bring the mixture to a simmer and cook until the wine is reduced by half.
- Stir in the beef broth and tomato paste, followed by the rosemary and thyme. Mix everything together for a well-combined sauce.
- Return the lamb shanks to the pot, ensuring they are half-submerged in the liquid. Cover the pot and transfer it to the preheated oven.
- Braise the lamb for 2-3 hours, or until it is tender and falling off the bone. Check occasionally to ensure the lamb shanks are cooking evenly.
- Once done, serve the lamb shanks hot, ladled with the rich sauce and vegetables. Garnish with fresh herbs if desired.
Tips
- For a gluten-free option, replace the 2 cups of beef broth with 2 cups of gluten-free beef broth.
- For a deeper flavor, consider marinating the lamb shanks overnight in the refrigerator with herbs, garlic, and red wine.
- This dish pairs beautifully with creamy mashed potatoes or warm crusty bread to soak up the delicious sauce.