Braised Lamb Shanks
Simple, delicious, melt in your mouth Braised Lamb Shanks with an incredible amount of flavor. It's the perfect, cozy season meal!
- 2 tablespoons olive oil
- 4 lamb shanks
- ½ yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 ribs celery, chopped
- 2 garlic cloves, minced
- 1 tablespoon minced sage
- 2 teaspoons minced thyme, plus more for garnish
- 1 teaspoon minced rosemary
- 1 bay leaf
- 1 cup red wine
- 28 ounce can diced tomatoes with juices
- 2 cups chicken stock
- salt and pepper to taste
Preheat oven to 325˚F.
Place (6 quart) Dutch oven over medium-high heat and add oil. Season lamb shanks liberally with salt and pepper; then sear each shank in Dutch oven on all sides (in batches). Remove shanks from Dutch oven and transfer to a plate.
Add onion, carrots and celery to pot and sauté for 3 to 4 minutes.
Add garlic and continue to sauté for an additional 3 to 4 minutes or until onions begin to caramelize. Season with salt and pepper.
Add sage, thyme, rosemary, and bay leaf and continue to sauté for another minute.
Deglaze pot with wine and simmer until liquid has dissolved.
Stir in chopped tomatoes and stock.
Add shanks back to pot. (it's okay if they crowd/ overlap one another in Dutch oven at this point) Season with salt and pepper.
Bring mixture to a boil, cover and transfer to oven. Braise shanks for 2 to 2 1/2 hours, or until shanks very tender.
Remove shanks from Dutch oven and nestle each atop a bowl of creamy mashed potatoes. Spoon some braising liquid over each shank and garnish with fresh thyme leaves. Serve.
Cool braised lamb shanks completely, then store in Dutch oven (or airtight container with all the braising liquid), in the refrigerator, for 3 to 4 days.
When ready to reheat, place Dutch oven over medium-low heat and simmer until lamb shanks have completely heated through and tender. Adjust salt and pepper as needed.
Cool braised lamb shanks completely and transfer to a freezer safe resealable bag, along with braising liquid. Remove as much air from the bag as possible and seal. Store shanks in freezer for up to 3 months.
When ready to use, place bag in refrigerator overnight to thaw completely. Transfer all contents of freezer bag into Dutch oven and place over medium-low heat. Simmer until lamb shanks have completely heated through and tender. Adjust salt and pepper as needed.
Why are My Braised Lamb Shanks Tough?
Braised lamb shanks are often tough if you haven't braised it for long enough. If its been over 2 1/2 hours and your liquid has almost completely evaporated, add 1 1/2 to 2 cups water, stir and continue to braise until tender (it's very difficult to overcook lamb shanks!).
Calories: 438kcalCarbohydrates: 20gProtein: 44gFat: 15gSaturated Fat: 4gCholesterol: 131mgSodium: 642mgPotassium: 1182mgFiber: 4gSugar: 9gVitamin A: 5465IUVitamin C: 24mgCalcium: 124mgIron: 6mg