Wine Braised Lamb Shanks
Hearty, savory wine braised lamb shanks are perfect for those cool weekend nights!
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.
