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
Scale
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
