Fall-Off-the-Bone Lamb Shanks Braised in a Luxurious Holiday Red Wine Jus
Ingredients:
4 lamb shanks
Salt and freshly cracked black pepper
2 tablespoons olive oil
1 large onion, finely chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef or lamb stock
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
Directions:
Preheat oven to 325°F (165°C). Season lamb shanks generously with salt and pepper.
Heat olive oil in a large cast-iron pot over medium-high heat. Sear lamb shanks on all sides until deeply caramelized. Remove and set aside.
In the same pot, add onion, carrots, and celery. Cook for 4–5 minutes until softened. Add garlic and tomato paste; cook for 1 minute.
Deglaze with red wine, scraping up browned bits. Simmer for 5 minutes to reduce slightly.
Add stock, rosemary, thyme, and bay leaves. Return lamb shanks to the pot, ensuring they are mostly submerged.
Cover and transfer to the oven. Braise for 3 hours, turning once, until meat is tender and pulling away from the bone.
Remove lid for the final 20 minutes to thicken the sauce. Discard herb stems and bay leaves before serving.
Prep Time: 20 minutes | Cooking Time: 3 hours 20 minutes | Total Time: 3 hours 40 minutes
Kcal: 690 kcal | Servings: 4 servings