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Braised lamb shanks

Braised Lamb Shanks

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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 lamb shanks about 1 pound each
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 carrots diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • 2 cups low-sodium beef broth
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme

Method
 

  1. Heat oven to 325°F. Season shanks with salt and pepper. Heat oil in a Dutch oven; brown shanks in batches, 8–10 minutes. Transfer to a plate.
  2. Cook onion and carrots in the pot 5 minutes. Add garlic and tomato paste; stir 1 minute.
  3. Add wine; scrape up browned bits and simmer 3 minutes. Add broth, herbs and shanks.
  4. Cover; braise 2 1/2–3 hours, turning once, until meat is fork-tender. Remove shanks; discard herb stems.
  5. Skim fat from sauce. Simmer uncovered 5–10 minutes to thicken; spoon over shanks.