Braised Lamb Shanks with Herb Infusion Recipe
If you have ever dreamed of a dish that melts in your mouth and fills your kitchen with the warm aromas of fresh herbs and simmering goodness, then this Braised Lamb Shanks with Herb Infusion Recipe is calling your name. Tender, slow-cooked lamb shanks soak up a fragrant blend of rosemary, thyme, and lemon zest while braising in a rich medley of red wine, tomatoes, and savory broth. This recipe turns humble ingredients into an elegant and soul-satisfying meal that’s perfect for any special occasion or comforting dinner at home.
Ingredients You’ll Need
The beauty of this Braised Lamb Shanks with Herb Infusion Recipe lies in its simplicity and the careful selection of ingredients, each bringing essential flavor, texture, and color to the final dish. From aromatic herbs to hearty vegetables, these staples combine perfectly to create a dish that’s anything but ordinary.
- Lamb shanks: Opt for about 1 pound each to ensure tender, juicy meat that slowly falls off the bone.
- Salt and black pepper: Basic seasonings that enhance the natural flavors of the lamb.
- Olive oil: Used for searing to develop a delicious caramelized crust on the shanks.
- Onion, carrots, and celery: The classic mirepoix base delivers sweetness and depth to the braising liquid.
- Garlic: Adds a pungent and savory punch that complements the herbs beautifully.
- Tomato paste: Intensifies richness and adds a subtle tang to the sauce.
- Red wine: Brings acidity and complexity, deglazing the pot and balancing the dish.
- Beef or lamb broth: Provides a robust, meaty foundation for the braise.
- Diced tomatoes: For a slight sweetness and texture contrast in the sauce.
- Fresh rosemary and thyme: Key herbs that infuse the lamb with aromatic earthiness.
- Bay leaves: Subtle bitterness and fragrance round out the herbaceous flavor profile.
- Lemon zest: Adds a fresh brightness that lifts the richness of the meat and sauce.
How to Make Braised Lamb Shanks with Herb Infusion Recipe
Step 1: Preheat and Season
Start by preheating your oven to 325°F (160°C). While it warms up, generously season the lamb shanks with salt and black pepper, ensuring every nook is covered so the meat gains plenty of flavor from the start.
Step 2: Sear the Lamb Shanks
Heat olive oil in a large Dutch oven over medium-high heat. Place the shanks carefully and sear each side for about 3 to 4 minutes until a golden, caramelized crust forms. This step not only locks in juices but also creates those flavorful browned bits that will enrich the sauce later. Once browned, remove the shanks and set them aside.
Step 3: Build the Flavor Base
In the same pot, add the chopped onion, carrots, and celery. Cook for 5 to 7 minutes until they soften and begin to turn golden—this is your flavor foundation. Stir in the minced garlic and tomato paste, cooking for an additional minute to coax out their aromatic qualities.
Step 4: Deglaze and Simmer
Pour in the red wine to deglaze, scraping up all those tasty browned bits from the bottom. Let it simmer for 2 to 3 minutes, allowing the wine to reduce slightly and concentrate its flavors.
Step 5: Add Broth, Tomatoes, and Herbs
Now, pour in the beef or lamb broth and diced tomatoes. Nestle in your fresh rosemary, thyme sprigs, and bay leaves along with the lemon zest. It’s this blend of herbs and citrus that creates the distinctive herb infusion that makes this Braised Lamb Shanks with Herb Infusion Recipe truly special.
Step 6: Braise in the Oven
Return the lamb shanks to the pot, ensuring they are mostly submerged in the rich braising liquid. Cover the Dutch oven and transfer it to your preheated oven. Let the magic happen as the lamb slowly braises for 2 and a half to 3 hours, until the meat is fall-off-the-bone tender and infused with all those deep, herbaceous flavors.
Step 7: Final Touches
When the lamb is perfectly tender, remove the herbs and bay leaves from the pot. At this point, you can strain and reduce the braising liquid if you want a more concentrated sauce, or serve it as is to enjoy all the savory juices alongside your meal.
How to Serve Braised Lamb Shanks with Herb Infusion Recipe
Garnishes
For that final flourish, sprinkle a bit of fresh chopped parsley or additional lemon zest over the lamb to brighten the dish. A light drizzle of the reduced braising liquid over the top adds a shimmering, flavorful finish that your guests will adore.
Side Dishes
This dish pairs beautifully with creamy mashed potatoes, soft polenta, or a luscious risotto that can soak up all the luscious sauce. Roasted or steamed seasonal vegetables also bring a welcome crunch and color contrast, balancing the richness of the lamb.
Creative Ways to Present
If you want to make an impression, serve the shanks on a wooden platter with the sauce ladled generously over the meat. Add a few sprigs of fresh rosemary and thyme for a rustic touch. Alternatively, portion the lamb over a bed of garlic-infused mashed cauliflower for a low-carb twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Braised Lamb Shanks with Herb Infusion Recipe, store the meat and sauce together in an airtight container in the refrigerator. It will stay delicious and safe to eat for up to 3 days, with the flavors melding and improving over time.
Freezing
Want to save some for later? This dish freezes wonderfully. Let it cool completely, then transfer portions to freezer-safe containers. It can be kept frozen for up to 3 months, making it an ideal make-ahead meal for busy days.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of broth or water can help loosen the sauce. Because this dish shines when reheated slowly, avoid the microwave if possible to keep the lamb tender and juicy.
FAQs
Can I use a different cut of lamb for this recipe?
While lamb shanks are ideal for braising due to their connective tissue and marrow, you can substitute with lamb shoulder or neck. The cooking time may vary slightly since these cuts can have different thicknesses.
Is it necessary to use red wine in the Braised Lamb Shanks with Herb Infusion Recipe?
Red wine adds acidity and depth, but if you prefer not to use alcohol, you can substitute it with extra beef or lamb broth. The flavor will be slightly different but still delicious.
Can I prepare this dish in a slow cooker?
Absolutely! After searing the shanks and preparing the base, transfer everything to a slow cooker and cook on low for 6 to 8 hours for tender results that mirror oven braising.
What’s the best way to serve leftovers?
Leftovers taste amazing reheated as is or shredded and tossed into a stew or hearty sandwich. Adding fresh greens or a dollop of Greek yogurt can refresh the flavors.
How do I make the sauce thicker?
If you prefer a thicker sauce, after removing the lamb, simmer the braising liquid uncovered on the stove to reduce. You can also stir in a cornstarch slurry for a quicker thickening.
Final Thoughts
There’s something truly special about diving into a bowl of Braised Lamb Shanks with Herb Infusion Recipe—the tender meat, fragrant herbs, and rich sauce all come together to deliver comfort and celebration in every bite. I wholeheartedly encourage you to give this recipe a try; with a little patience and these simple, beautiful ingredients, you’ll create a meal that feels like a warm hug from the inside out.
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Braised Lamb Shanks with Herb Infusion Recipe
- Total Time: 3 hours 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Braised Lamb Shanks with Herb Infusion is a comforting Mediterranean main course featuring tender lamb shanks slow-cooked in a rich mixture of vegetables, red wine, and fresh herbs. The lamb becomes fall-off-the-bone tender, infused with classic flavors of rosemary, thyme, and lemon zest, perfect to serve over mashed potatoes, polenta, or creamy risotto.
Ingredients
Lamb Shanks
- 4 lamb shanks (about 1 pound each)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids and Seasonings
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef or lamb broth
- 1 (14.5-ounce) can diced tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- Zest of 1 lemon
Instructions
- Preheat and Season: Preheat your oven to 325°F (160°C). Season the lamb shanks generously with salt and black pepper on all sides.
- Sear the Lamb: Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb shanks on all sides until they develop a deep brown crust, about 3–4 minutes per side. Remove the lamb from the pot and set aside.
- Sauté Vegetables: In the same Dutch oven, add chopped onion, carrots, and celery. Cook for 5–7 minutes until the vegetables are softened and fragrant.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for about 1 minute to release their flavors.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
- Add Broth and Herbs: Stir in the beef or lamb broth, diced tomatoes, rosemary, thyme, bay leaves, and lemon zest. Return the lamb shanks into the pot, making sure they are mostly submerged in the liquid.
- Braise in Oven: Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2 ½ to 3 hours, or until the lamb is tender and falling off the bone.
- Finish and Serve: Remove the herbs and bay leaves before serving. Spoon some of the braising liquid over the lamb and serve with mashed potatoes, polenta, or creamy risotto for a complete meal.
Notes
- This dish develops deeper flavor if made a day ahead and reheated.
- You can strain and reduce the braising liquid for a richer, more concentrated sauce.
- Red wine can be substituted with extra broth if preferred or to keep the dish alcohol-free.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
