Description
Tender, flavorful braised lamb shanks cooked slowly with a medley of root vegetables, aromatic herbs, and red wine, resulting in a hearty and comforting meal perfect for cozy dinners.
Ingredients
Scale
Lamb Shanks and Seasoning
- 4 lamb shanks (about 1-1.5 pounds each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Vegetables
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, peeled and cut into large chunks
- 2 parsnips, peeled and cut into large chunks
- 2 large potatoes, peeled and cut into chunks
Liquids and Herbs
- 2 cups beef or lamb broth
- 1 cup dry red wine (such as Cabernet Sauvignon)
- 1 tablespoon tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 teaspoon ground cumin (optional, for added depth)
- 1/2 teaspoon paprika (optional, for color and flavor)
Instructions
- Prepare the Lamb Shanks: Preheat your oven to 325°F (163°C). Pat the lamb shanks dry with paper towels and season generously with salt and black pepper to enhance the flavor and create a good crust when browning.
- Brown the Lamb Shanks: In a large oven-safe Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the lamb shanks on all sides until they develop a deep golden color, about 8-10 minutes. This develops flavor. Remove the shanks and set them aside.
- Sauté the Vegetables: Using the same pot, add the chopped onion, garlic, carrots, parsnips, and potatoes. Sauté for approximately 5 minutes, stirring occasionally until the vegetables begin to soften and the onions turn translucent, which builds a flavor base.
- Deglaze the Pot: Stir in the tomato paste and cook it for about a minute until it darkens slightly. Pour in the red wine to deglaze the pot, scraping the bottom to lift the browned bits. Let the wine reduce by half over 5-7 minutes, concentrating the flavors.
- Add Broth and Herbs: Pour in the beef or lamb broth and add the rosemary, thyme, bay leaf, cumin (if using), and paprika (if using). Bring the mixture to a simmer to combine the flavors.
- Braise the Lamb Shanks: Return the lamb shanks to the pot, nestling them among the vegetables, ensuring the liquid reaches about halfway up the shanks. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
- Cook the Lamb: Braise the lamb in the oven for 2 to 2.5 hours, or until the meat is very tender and falls off the bone easily. Test tenderness by gently tugging the meat with a fork.
- Serve: Remove the pot from the oven, discard the bay leaf and herb stems, and serve the lamb shanks hot with the cooked vegetables and braising liquid spooned over the top for extra flavor.
Notes
- For best results, choose lamb shanks that are similar in size for even cooking.
- Using an oven-safe Dutch oven ensures even braising and easy transfer from stove to oven.
- The optional cumin and paprika add depth and color, but can be omitted for a more traditional flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
- Serve with crusty bread or mashed potatoes to soak up the flavorful sauce.
