Teresa's Recipes
Braised Lamb Shank
Indulge in the rich and aromatic flavors of this Braised Lamb Shank, a dish that hails from the culinary traditions of ancient Mediterranean cultures. Slow-cooked to perfection, the lamb becomes incredibly tender, infused with a medley of spices and herbs. Each bite melts in your mouth, complemented by a luscious sauce that combines the deep flavors of red wine and beef broth, making it an unforgettable experience for your taste buds.
Ingredients
- 4 Lamb shanks
- to taste Salt
- to taste Black pepper
- 1 Bay leaf
- 2 teaspoons Fresh thyme
- 2 teaspoons, chopped Fresh rosemary
- 2 cups Beef broth
- 1 cup Red wine
- 2 tablespoons Tomato paste
- 4 cloves, minced Garlic
- 2 stalks, chopped Celery
- 2, chopped Carrots
- 1, chopped Onion
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Calories: 450
- Fat: 20g
- Carbs: 10g
- Protein: 50g
- Sodium: 300mg
- Sugar: 3g
Instructions
- Preheat the oven to 325°F (163°C).
- Season the lamb shanks generously with salt and pepper on all sides.
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the lamb shanks and sear them on all sides until they are beautifully browned, about 5 minutes per side. Remove the lamb shanks from the pot and set aside.
- In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5 minutes.
- Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize slightly.
- Pour in the red wine, using a wooden spoon to scrape the bottom of the pot to release any flavorful brown bits.
- Add the beef broth, fresh rosemary, thyme, bay leaf, and additional salt and pepper to taste. Stir to combine.
- Return the lamb shanks to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid.
- Transfer the pot to the preheated oven and braise for 2.5 to 3 hours, or until the lamb shanks are fork-tender and easily pull apart.
- Once done, remove the pot from the oven and let the lamb shanks rest for a few minutes before serving.
- Serve the braised lamb shanks with the vegetables and the rich sauce spooned over the top.
Tips
- For an extra layer of flavor, consider adding a splash of balsamic vinegar to the braising liquid.
- Serve with creamy mashed potatoes or crusty bread to soak up the delicious sauce.
- You can also add root vegetables like parsnips or turnips for an added touch.