Braised Lamb Shank Recipe

Braised Lamb Shank Directions

1. 1

   Sear the Lamb

   In a large Dutch oven, heat the olive oil over medium-high heat. Season the lamb shanks with salt and black pepper. Once the oil is hot, add the lamb shanks and sear them on all sides until browned, about 5-7 minutes. Remove the shanks from the pot and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add the chopped onion, carrot, and celery. Cook for about 5 minutes or until the vegetables are softened. Add the minced garlic and sauté for another minute until fragrant.

3. 3

   Deglaze the Pot

   Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer and let it reduce by half, about 5-10 minutes.

4. 4

   Add the Broth

   Stir in the beef broth and tomato paste, mixing well to combine. Return the seared lamb shanks to the pot.

5. 5

   Add Herbs and Seasoning

   Add the fresh rosemary to the pot. Taste and adjust seasoning with salt and black pepper if needed.

6. 6

   Braise the Lamb

   Cover the pot with a lid and reduce the heat to low. Let the lamb shanks braise for 2-3 hours, or until the meat is tender and falls off the bone. Check occasionally to ensure there’s enough liquid, adding more broth or water if necessary.

7. 7

   Rest and Serve

   Once cooked, remove the pot from heat and let the shanks rest for 10 minutes. Serve the lamb shanks with the braising liquid and vegetables spooned over the top.