Lamb Shanks

Slow-Cooked Braised Lamb Shanks in Red Wine with Balsamic Glaze and Herbs

Ingredients:

• 4 lamb shanks
• Salt and freshly cracked black pepper
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, peeled and cut into thick slices
• 2 celery stalks, chopped
• 6 garlic cloves, smashed
• 2 tablespoons tomato paste
• 1 ½ cups dry red wine
• 2 ½ cups beef stock
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon balsamic glaze
• 1 tablespoon unsalted butter
• Chopped fresh parsley, for garnish
• Optional: creamy mashed potatoes or rustic bread, for serving

Directions:

1. Preheat the oven to 325°F (165°C).
2. Season the lamb shanks generously with salt and black pepper.
3. Heat olive oil in a heavy Dutch oven over medium-high heat.
4. Sear the lamb shanks on all sides until deep golden brown (about 8–10 minutes).
5. Remove and set aside.
6. In the same pot, add diced onions, carrots, and celery.
7. Cook for 5–6 minutes until softened.
8. Add the smashed garlic and tomato paste.
9. Cook for 2 minutes, stirring constantly.
10. Pour in red wine and deglaze the pot, scraping up any browned bits.
11. Simmer for 4–5 minutes to reduce slightly.
12. Add beef stock, rosemary, thyme, bay leaves, and return the lamb shanks to the pot.
13. The liquid should mostly cover the meat.
14. Cover and transfer to the oven.
15. Braise for 2.5 to 3 hours, or until the lamb is fork-tender and falling off the bone.
16. Remove shanks and herbs.
17. Simmer the sauce on the stovetop for 10 minutes to thicken slightly.
18. Stir in balsamic glaze and butter for shine.
19. Serve lamb over creamy mashed potatoes or alongside rustic bread.
20. Spoon sauce generously over the top, garnish with chopped parsley and a sprinkle of cracked pepper.

Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: 560 kcal per serving | Servings: 4 servings