Man, we love this time of year. Yes, the warm months are great and welcome when they return but the best food seems to happen when the temperatures fall and the days get shorter. We love the hearty, larger-than-life, decadent flavors that lurk in the recipe archives just waiting for the thermometer to get to the right spot. Why are we gushing so much (more than usual 😀 )? Try these Wine Braised Lamb Shanks and you’ll find out exactly why!
We think this dish will speak for itself so we’ll spare you the lengthy soliloquy about some family recipe or other fluff story to fill space… let’s get to making amazing wine braised lamb shanks.
Preparation: Wine Braised Lamb Shanks
As always prep out front and your life in the kitchen will become that much easier. Our mouths are watering just looking at that ingredient set. Follow the recipe card for how to prep each ingredient.
First, go ahead and preheat your oven to 350 degrees. We’ll get to that when needed. Once you have the oven preheating it’s time to brown the meat. Pat the meat dry and season liberally with salt and pepper on all sides. Heat the oil in a Dutch oven or cast iron pan and brown the shanks on all sides, 1 – 2 minutes per side. Set aside.
Now, it’s game time. Time to build flavor in the pot and create the backbone of the dish which will make the lamb taste oh so incredible. Add the onion, shallot, celery, and carrot to the pan. Cook, stirring occasionally, until vegetables soften a bit, 8 – 10 minutes.
Add the garlic and continue cooking for 2 – 3 minutes, stirring occasionally. Stir in the rosemary, tarragon, and thyme and cook for another minute or so (until fragrant). Then, stir in the tomato paste and cook for another 1 – 2 minutes, mixing thoroughly.
Now, stir in the remaining ingredients…. cue the excitement.
Return the lamb shanks to the Dutch oven. Bring to a low boil, cover and place in oven. Cook for 2.5 hours (check after 2 hours) or until fork tender.
Serve with you favorite sides. These Instant Pot Mashed Potatoes come to mind as a wonderful accompaniment. We also served over a bed of spinach (depicted below). Regardless of your serving preference this will come out mouth-watering and memorable. Good enough for a holiday entree or just a weekend night by the fire. Either way tell us how you enjoyed it!
If you liked this recipe, take a look at these comfort food favorites…
- Veal Chops in Mushroom Herb Wine Sauce
- Classic Beef Stew
- Wine Braised Veal Riblets
- Instant Pot Short Rib Ragu
- Bacon and Mushroom Risotto
- The Perfect Pot Roast
Equipment: Wine Braised Lamb Shanks
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We used our “do-everything” Lodge Enameled Cast Iron Dutch Oven. If you don’t have one of these, you should. It is worth every penny. It is so versatile and cleans up easy. Pick one up today (affiliate link).
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Wine Braised Lamb Shanks
Equipment
- Dutch Oven
Ingredients
Part 1: The Meat
- 2 tbsp. Extra Virgin Olive Oil
- 2 Lamb Shanks, medium size Ours is one very large one but it may have come from a dinosaur.
- Salt and Pepper Generously, all sides
Part 2: Building the Flavor
- 1 small Yellow Onion, diced
- 1 Shallot, diced
- 2 Celery Ribs, diced
- 2 Carrots, diced
- 4 cloves Garlic, diced
- 4-6 sprigs Rosemary, pulled from stem and chopped
- 3-4 sprigs Tarragon, chopped
- ⅓ tsp. Dried Thyme
- 2 tbsp. Tomato Paste
- 2 cups Beef Stock or Broth We make ahead with Better than Bouillon
- 2 cups Dry Red Wine
- 1 tsp. Worcestershire Sauce
- 1 Bay Leaf
Instructions
- Preheat the oven to 350°F.
Part 1: Brown the Meat
- Pat the shanks dry and season liberally on all sides with salt and pepper. Heat oil in a Dutch oven or cast iron pan and brown the shanks on all sides, 1 – 2 minutes per side. Set aside.
Part 2: Build the Flavor
- Add the onion, shallot, celery, and carrot to the pan. Cook, stirring occasionally, until vegetables soften a bit, 8 – 10 minutes.
- Add the garlic and continue cooking for 2 – 3 minutes, stirring occasionally.
- Stir in the rosemary, tarragon, and thyme and cook for another minute or so (until fragrant).
- Stir in the tomato paste and cook for another 1 – 2 minutes, mixing thoroughly.
- Stir in the remaining ingredients.
Step 3: Cook the Lamb
- Return the lamb shanks to the Dutch oven. Bring to a low boil, cover and place in oven. Cook for 2.5 hours (check after 2 hours) or until fork tender. Serve with your favorite sides.
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