Lamb Shanks in Red Wine Reduction with Sweet Onions & Roasted Garlic
This rich and flavorful dish features tender, fall-off-the-bone lamb shanks braised in a luxurious red wine reduction, complemented by the sweetness of caramelized onions and the mellow depth of roasted garlic. Perfect for a cozy dinner or special occasion, this recipe is sure to impress with its bold flavors and comforting aroma.
Servings: 4
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Ingredients
- 4 lamb shanks (about 1 lb each)
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 whole heads of garlic, halved horizontally
- 2 large yellow onions, thinly sliced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 2 cups dry red wine (e.g., Cabernet Sauvignon or Merlot)
- 3 cups beef or lamb stock
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme (optional, for added flavor)
- 1 bay leaf
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Lamb Shanks
Pat the lamb shanks dry with paper towels and season generously with salt and freshly ground black pepper. Let them sit at room temperature for 15-20 minutes to ensure even cooking. - Sear the Shanks
Preheat your oven to 325°F (160°C). In a large, oven-safe Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the lamb shanks and sear for 3-4 minutes per side until golden brown. Work in batches if necessary to avoid overcrowding. Remove the shanks and set them aside on a plate. - Roast the Garlic
Place the halved garlic heads, cut side up, on a piece of aluminum foil. Drizzle with a teaspoon of olive oil, wrap tightly, and place in the oven while you prepare the vegetables (about 20-25 minutes). Once soft and golden, remove and set aside. - Cook the Vegetables
In the same pot used for searing, reduce the heat to medium. Add the sliced onions, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until the onions are soft and beginning to caramelize. Add the tomato paste and cook for another 2 minutes, stirring to coat the vegetables. - Deglaze and Build the Braising Liquid
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 5-7 minutes until slightly reduced. Add the beef or lamb stock, rosemary, thyme (if using), and bay leaf. Squeeze the roasted garlic cloves out of their skins and add them to the pot, stirring to combine. - Braise the Shanks
Return the lamb shanks to the pot, nestling them into the liquid. Cover with a lid and transfer to the preheated oven. Braise for 2.5-3 hours, or until the meat is tender and falling off the bone. Check occasionally to ensure the shanks are mostly submerged, adding a splash of water or stock if needed. - Finish the Sauce
Carefully remove the shanks and set them aside, covered with foil to keep warm. Skim excess fat from the surface of the braising liquid. For a thicker sauce, mix 2 tbsp flour with 1/4 cup cold water to form a slurry, then whisk it into the liquid. Simmer on the stovetop over medium heat for 5-10 minutes until thickened. Strain the sauce through a fine mesh sieve for a smoother texture, if desired, or leave it rustic. - Serve
Place a lamb shank on each plate and spoon the rich red wine reduction over the top. Garnish with fresh parsley. Serve with mashed potatoes, creamy polenta, or crusty bread to soak up the sauce.
Tips for Success
- Wine Choice: Use a dry red wine you’d enjoy drinking, as it heavily influences the flavor. Cabernet Sauvignon, Merlot, or Pinot Noir work well.
- Make Ahead: This dish tastes even better the next day. Prepare it in advance and reheat gently on the stovetop or in the oven.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat slowly to maintain tenderness.
- Vegetable Variations: Add parsnips or mushrooms to the braise for extra depth.
Nutritional Information (Per Serving, Approximate)
- Calories: 650 kcal
- Protein: 48g
- Fat: 35g
- Carbohydrates: 15g
- Fiber: 3g
- Sodium: 800mg
This lamb shank recipe is a showstopper, combining melt-in-your-mouth meat with a velvety, flavorful sauce. Perfect for a weekend dinner or a festive gathering, it’s a dish that’s as comforting as it is elegant. Enjoy!
