Tender Braised Lamb Shanks
A comforting dish of slow-cooked lamb shanks infused with aromatic herbs and savory vegetables, perfect for special occasions or family dinners.
Servings: 4 servings
Calories: 475kcal
Ingredients
Main Ingredients
- 4 pieces lamb shanks, trimmed if necessary Showcasing their rich marbling
- 2 tablespoons olive oil For searing
- 2 units onions, finely chopped Providing a sweet backdrop
- 4 cloves garlic, minced Ensuring an aromatic punch
- 2 units carrots, diced Adding sweetness and color
- 2 stalks celery, diced Contributing a subtle earthiness
- 1 tablespoon tomato paste Enriching the sauce with depth
- 4 cups beef broth For a savory and comforting base
- 2 sprigs fresh rosemary Infusing a fragrant essence
- 4 sprigs fresh thyme Enhancing the earthy aroma
- 2 leaves bay leaves Adding complexity to the dish
Instructions
Preparation
- Generously season the lamb shanks with salt and black pepper.
- Heat the olive oil in a large, ovenproof pot over medium-high heat. Sear the lamb shanks on all sides until browned, about 2–3 minutes per side.
- Once browned, carefully remove the shanks and set them aside.
Cooking
- Reduce the heat to medium and add the chopped onions and minced garlic to the pot. Sauté for about 5 minutes.
- Stir in the diced carrots and celery, cooking for an additional 5 minutes.
- Incorporate the tomato paste, stirring well to combine, and cook for 1 minute.
- Return the seared lamb shanks back into the pot, pouring in the beef broth to cover the shanks partially.
- Add the fresh rosemary, thyme, and bay leaves at this stage.
- Bring everything to a gentle simmer, letting the flavors meld together.
- Cover the pot and transfer it to a preheated oven set at 325°F (163°C). Braise for 2 to 2.5 hours, turning the shanks occasionally.
- Once cooked, remove the bay leaves and herb stems from the pot. Taste and adjust the seasoning, if necessary.
- Serve the succulent lamb shanks over fluffy mashed potatoes, creamy polenta, or buttered couscous.
Notes
Consider adding a splash of balsamic vinegar or olives for extra complexity. Using a mix of root vegetables like parsnips or turnips can enhance the flavor profile. A dash of red pepper flakes can provide a delightful kick. Always keep the pot covered while braising to maintain moisture.