Red Wine Braised Lamb Shanks (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
4 lamb shanks, trimmed as needed
02 -
2 cups beef stock
03 -
1 ½ cups red wine
04 -
14 oz tomato sauce
05 -
¼ cup flour
06 -
2 beef bouillon cubes
07 -
2 large carrots, sliced
08 -
2 tablespoons virgin olive oil, divided
09 -
2 tablespoons tomato paste
10 -
2 tablespoons minced garlic
11 -
1 large white onion, diced
12 -
2 tablespoons fresh parsley, chopped fine and divided
13 -
1 teaspoon fresh rosemary, chopped fine and divided
14 -
2 bay leaves
15 -
1/8 teaspoon black pepper
16 -
1/8 teaspoon kosher salt
17 -
Salt and pepper to taste
# Let's Cook!:
01 -
Preheat your oven to 350°F
02 -
Rinse the lamb shanks and pat them dry using a paper towel
03 -
Heat 1 tablespoon of oil in a heavy-based pot over medium-high heat. Sear two shanks until browned on all sides, then repeat with remaining shanks and oil
04 -
Transfer browned shanks to a plate, cover with foil to keep warm, and set aside
05 -
In the same pot with pan juices, sauté carrots and diced onions until softened (about 3 minutes), then add garlic and cook for another minute
06 -
Return shanks to pot and season with salt and pepper. Sprinkle with flour, toss well, and cook for 4-5 minutes to brown the flour
07 -
Add stock, wine, tomato sauce, tomato paste, bouillon, and herbs. Bring mixture to a simmer on the stove
08 -
Cover pot, transfer to lower part of oven, and cook for 2 ½ hours or until meat is tender and falls apart easily
09 -
Transfer shanks to a plate and cover. Remove bay leaves from sauce and simmer over medium heat until it thickens to desired consistency
10 -
Adjust seasoning of sauce with salt and pepper if needed. Return shanks to pot of sauce, garnish with parsley and serve
# Cook's Notes:
01 -
Serve with mashed potatoes, polenta, or pasta
02 -
Can be made a day ahead for better flavor
03 -
Skim off excess fat from sauce if desired