Braised Lamb Shank Recipe

Cooking Instructions

1. 1

   Searing the Lamb

   In a large Dutch oven, heat olive oil over medium-high heat. Season the lamb shanks with salt and black pepper. Sear the lamb shanks for about 4-5 minutes on each side until browned. Remove them from the pot and set aside.

2. 2

   Sautéing Vegetables

   In the same pot, add the chopped onion, carrots, and minced garlic. Sauté for about 5 minutes until the vegetables are softened.

3. 3

   Deglazing the Pot

   Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let it simmer for a few minutes until the wine reduces slightly.

4. 4

   Adding Broth and Herbs

   Stir in the beef broth, tomato paste, rosemary, and thyme. Bring the mixture to a simmer.

5. 5

   Braising the Lamb

   Return the lamb shanks to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid and reduce the heat to low. Let it braise for about 2 to 2.5 hours, or until the meat is tender and falling off the bone.

6. 6

   Serving

   Once cooked, remove the lamb shanks from the pot. If desired, strain the sauce to remove the vegetables and herbs. Serve the lamb shanks with the savory sauce drizzled over the top.