Red Wine Braised Lamb Shanks

Braised Red Wine Lamb Shanks

Red Wine Braised Lamb Shanks

Prep Time: 45 Mins Cooking Time: 2 Hours Total Time: 2 Hours 45 Mins

Ingredients:

  • 6 lamb shanks, well trimmed
  • Salt and freshly ground pepper, to taste
  • 1/4 cup fat of choice (I suggest coconut oil or butter, or a mix of the two), plus more as needed
  • 2 yellow onions, diced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 6 large garlic cloves, minced
  • 2 cups full-bodied red wine
  • 1 cup canned diced tomatoes with juices
  • 6 cups reduced sodium beef stock, or enough stock to cover shanks
  • 2 Tablespoons minced fresh rosemary
  • 2 tsp. minced fresh thyme
  • 2 bay leaves
  • Salt and fresh cracked pepper, to taste
  • 2 to 3 Tbs. minced fresh flat-leaf parsley

Directions:

  1. Preheat an oven to 400ºF.
  2. Generously season the lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, warm the oil. Working in batches, brown the shanks on all sides, 5 to 10 minutes total, adding more oil to the pan if needed. Transfer to a platter. Pour off the excess fat from the pan.
  3. Add the onions, celery and carrots to the pan and cook, stirring occasionally, until the vegetables are golden, 5 to 8 minutes. Add the garlic and sauté for 2 minutes. Remove the pan from the heat and add the wine. Return the pan to medium-high heat and bring the liquid to a simmer, stirring to scrape up the browned bits. Simmer until the liquid is reduced by half, about 5 minutes. Add the tomatoes with their juices, the stock, rosemary, thyme, bay leaves and shanks and bring to a boil. Cover the pan, transfer to the oven and cook until the meat is almost falling off the bone, 1 1/2 to 2 hours. Using tongs, transfer the shanks to a large serving bowl and cover loosely with aluminum foil.
  4. Remove the bay leaves from the sauce and discard. Skim the fat off the sauce. Using an immersion blender, puree half of the the sauce until smooth. Season sauce to taste. If serving right away, pour some of the sauce over the shanks and garnish with parsley. Pass the remaining sauce alongside with a smile. Serves 6.

Red Wine Braised Lamb Shanks

Prep Time: 45 Mins Cooking Time: 2 Hours Total Time: 2 Hours 45 Mins

Ingredients:

  • 6 lamb shanks, well trimmed
  • Salt and freshly ground pepper, to taste
  • 1/4 cup fat of choice (I suggest coconut oil or butter, or a mix of the two), plus more as needed
  • 2 yellow onions, diced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 6 large garlic cloves, minced
  • 2 cups full-bodied red wine
  • 1 cup canned diced tomatoes with juices
  • 6 cups reduced sodium beef stock, or enough stock to cover shanks
  • 2 Tablespoons minced fresh rosemary
  • 2 tsp. minced fresh thyme
  • 2 bay leaves
  • Salt and fresh cracked pepper, to taste
  • 2 to 3 Tbs. minced fresh flat-leaf parsley

Directions:

  1. Preheat an oven to 400ºF.
  2. Generously season the lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, warm the oil. Working in batches, brown the shanks on all sides, 5 to 10 minutes total, adding more oil to the pan if needed. Transfer to a platter. Pour off the excess fat from the pan.
  3. Add the onions, celery and carrots to the pan and cook, stirring occasionally, until the vegetables are golden, 5 to 8 minutes. Add the garlic and sauté for 2 minutes. Remove the pan from the heat and add the wine. Return the pan to medium-high heat and bring the liquid to a simmer, stirring to scrape up the browned bits. Simmer until the liquid is reduced by half, about 5 minutes. Add the tomatoes with their juices, the stock, rosemary, thyme, bay leaves and shanks and bring to a boil. Cover the pan, transfer to the oven and cook until the meat is almost falling off the bone, 1 1/2 to 2 hours. Using tongs, transfer the shanks to a large serving bowl and cover loosely with aluminum foil.
  4. Remove the bay leaves from the sauce and discard. Skim the fat off the sauce. Using an immersion blender, puree half of the the sauce until smooth. Season sauce to taste. If serving right away, pour some of the sauce over the shanks and garnish with parsley. Pass the remaining sauce alongside with a smile. Serves 6.

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About the author

Natalie

Natalie Wright is a blonde, english, 20-something that has the pleasure of blogging with the Cardinal family. Her column is "Food for Thought" and discusses the effects of food and supplementation on cognitive ability. When not blogging on Elevenses, Natalie can often be found ranting about digital marketing on Google+ and twitter.

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