Lamb Shank Recipe
Recipe information
Make Lamb Shank in just 2h 30m. Indulge in our succulent Lamb Shank, slow-braised to perfection until the meat is fall-off-the-bone tender. Infused with aromatic herbs and spices, this dish is served atop a rich, velvety red wine reduction and accompanied by a medley of seasonal vegetables. Each bite promises a symphony of flavors that will warm your heart and satisfy your cravings.
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Ingredients
Main Ingredients
Cooking Instructions
1. Searing the Lamb
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the lamb shanks with salt and black pepper. Add the lamb shanks to the pot and sear them on all sides until browned, about 5-7 minutes. Remove the lamb shanks and set aside.
2. Sautéing the Vegetables
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.
3. Deglazing the Pot
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce by half, about 5-7 minutes.
4. Braising the Lamb
Return the lamb shanks to the pot. Add the broth, rosemary, and thyme. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 2 to 2.5 hours, or until the lamb is tender and falling off the bone.
5. Serving the Dish
Once done, remove the lamb shanks from the pot and let them rest for a few minutes. Optionally, you can strain the sauce and reduce it further to serve alongside the lamb. Serve the lamb shanks with the sauce poured over them.
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