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Slow-cooked to tender perfection in a rich red wine sauce

When it comes to cozy, comforting dinners, few dishes can compete with fall-off-the-bone braised lamb shanks. Simmered low and slow with hearty carrots, creamy potatoes, and a savory red wine sauce, this rustic one-pot meal is perfect for a special weekend dinner or a holiday gathering.

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Ingredients (Serves 4):

• 4 lamb shanks (about 300g each)
• 2 onions, thinly sliced
• 4 garlic cloves, chopped
• 4 carrots, peeled and cut into chunks
• 6 small potatoes (or 3 large ones, halved)
• 400ml beef or lamb stock
• 250ml full-bodied red wine (or red grape juice for a non-alcoholic version)
• 2 tbsp tomato paste
• 2 tbsp flour
• 2 sprigs rosemary
• 2 bay leaves
• Olive oil
• Salt and black pepper, to taste

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Instructions:

1. Sear the Lamb Shanks

Season the shanks generously with salt and pepper.
Heat a drizzle of olive oil in a large oven-safe Dutch oven or casserole dish.
Sear the lamb shanks on all sides until golden brown. Remove and set aside.

2. Build the Flavor Base

In the same pan, add a little more oil if needed and sauté the onions for about 5 minutes until softened.
Add the garlic and cook for 1 minute until fragrant.
Stir in the flour and cook for another minute. Add the tomato paste and cook for 2 more minutes, stirring constantly.

3. Deglaze & Add Liquids

Pour in the red wine (or grape juice) and scrape up the flavorful browned bits from the bottom.
Let it reduce for 2-3 minutes.

4. Braise

Return the seared lamb shanks to the pot.
Add the carrots, potatoes, stock, rosemary, and bay leaves.
Bring to a simmer, then cover with a lid and cook over low heat for 2.5 to 3 hours, or until the lamb is fork-tender.
Alternative: Bake in the oven at 160°C (320°F) for a gentle, hands-off braise.

5. Finish the Sauce

Once done, remove the shanks and vegetables gently.
If the sauce is too thin, let it simmer uncovered for a few minutes to reduce and thicken.
Taste and adjust seasoning.

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Serving Suggestions:

• Ladle the rich sauce over the lamb and vegetables.
• Sprinkle with chopped parsley for a touch of color.
• Serve with crusty artisan bread, creamy polenta, or buttery mashed potatoes.
• Pair with a glass of Côtes-du-Rhône or Gigondas for an elegant touch.

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Recipe Notes:

• This dish tastes even better the next day!
• For a gluten-free version, substitute flour with cornstarch (dissolved in cold broth before adding).
• Add a few olives or preserved lemon slices for a Mediterranean twist.

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