Braised LAMB Shanks IN RED WINE Sauce
- 20m Prep Time
- 2h Cook Time
- 3h Ready In
Lamb shanks are braised low and slow in a rich red wine sauce with herbs and vegetables until fall-apart tender. Serve with creamy polenta for a hearty winter meal.
Ingredients
- 6 lamb shanks
- Kosher salt and freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 2 medium carrots peeled and finely chopped
- 2 stalks celery finely chopped
- 3 clove garlic minced
- 2 tbsp tomato paste
- 1 1/2 cup dry red wine
- 2 cup low-sodium beef stock
- 1 can tomato sauce
- 2 sprig fresh thyme
- 2 sprig fresh oregano
- 2 tbsp unsalted butter
- Chopped fresh flat-leaf parsley for garnish
- Creamy Polenta for serving (optional)
Nutrition (per serving, estimated)
Estimated based off 12 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 177 mg
- Iron: 2.95 mg
- Magnesium: 54.4 mg
- Phosphorus: 228 mg
- Potassium: 970 mg
- Zinc: 2.24 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 6 lamb shanks
- Kosher salt and freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 2 tbsp tomato paste
- 1 1/2 cup dry red wine
- 2 cup low-sodium beef stock
- 1 can tomato sauce
- 2 sprig fresh thyme
- 2 sprig fresh oregano
- 2 tbsp unsalted butter
Prepare
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and finely chopped
- 2 stalks celery, finely chopped
- Mince 3 clove garlic
- Chopped fresh flat-leaf parsley, for garnish
- Creamy Polenta, for serving (optional)
Let's Cook
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Step 1.
Preheat the oven to 325°F. Season the lamb shanks all over with kosher salt and freshly ground black pepper.
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Step 2.
In a large Dutch oven over medium-high heat, warm 2 tablespoons extra-virgin olive oil. Working in batches if necessary, add the lamb shanks and sear, turning a few times, until nicely browned all over, about 8 minutes. Transfer the seared lamb to a plate.
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Step 3.
Reduce the heat to medium. Add 1 finely chopped yellow onion, 2 finely chopped carrots, and 2 finely chopped celery stalks to the pot. Cook, stirring to scrape up any browned bits, until the vegetables are softened, about 6 minutes.
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Step 4.
Add 3 minced garlic cloves and cook until fragrant, about 1 minute. Stir in 2 tablespoons tomato paste and cook for 1 minute more.
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Step 5.
Pour in 1½ cups dry red wine, increase the heat to medium-high, and bring to a boil. Let simmer for 2 minutes.
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Step 6.
Add 2 cups low-sodium beef stock, 1 (15-ounce) can tomato sauce, 2 sprigs fresh thyme, 2 sprigs fresh oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Stir to combine.
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Step 7.
Return the lamb shanks to the pot, tucking them into the sauce so they are submerged as much as possible. Bring the mixture to a boil, then cover the pot and transfer to the preheated oven.
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Step 8.
Cook until the lamb shanks are fall-apart tender, stirring every so often, about 2½ hours.
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Step 9.
Carefully transfer the lamb shanks to a warm serving platter and cover with aluminum foil to keep warm. Discard the herb sprigs from the braising liquid.
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Step 10.
Skim any fat from the surface of the braising liquid. Bring the liquid to a boil over medium-high heat, then reduce the heat to medium and simmer until slightly thickened, 5 to 10 minutes.
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Step 11.
Stir in 2 tablespoons unsalted butter until melted. Taste and adjust seasoning with more salt and pepper if needed.
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Step 12.
Pour the sauce over the lamb shanks, garnish with chopped fresh flat-leaf parsley, and serve at once with creamy polenta, if desired.