Tender Slow-Braised Lamb Shanks in Rich Red Wine Sauce

Indulge in the ultimate comfort food with these Tender Slow-Braised Lamb Shanks, simmered to perfection in a rich, flavorful red wine sauce. The lamb becomes melt-in-your-mouth tender, infused with aromatic herbs, garlic, and a velvety sauce that’s perfect for soaking up with mashed potatoes or roasted veggies. Ideal for special occasions or a cozy weekend dinner, this dish is sure to impress!

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Ingredients

• 4 lamb shanks (about 1.5 lbs each)
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cups dry red wine (e.g., Cabernet Sauvignon or Merlot)
• 2 cups beef or lamb broth
• 1 can (14 oz) crushed tomatoes
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• Zest of 1 lemon (optional, for brightness)

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Instructions

Step 1: Preheat and Season

1. Preheat your oven to 325°F (160°C).
2. Season lamb shanks generously with salt and freshly ground black pepper on all sides.

Step 2: Brown the Lamb Shanks

1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Add lamb shanks and brown on all sides until golden, about 8 minutes total. Work in batches if needed to avoid overcrowding.
3. Remove shanks and set aside.

Step 3: Sauté the Vegetables

1. In the same pot, add onion, garlic, carrots, and celery.
2. Cook, stirring occasionally, for 5–7 minutes until softened and fragrant.

Step 4: Deglaze and Build the Sauce

1. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
2. Bring to a simmer and let the wine reduce by half, about 10 minutes.
3. Stir in beef or lamb broth, crushed tomatoes, rosemary, thyme, bay leaves, and lemon zest (if using).

Step 5: Braise the Shanks

1. Return the lamb shanks to the pot, nestling them into the sauce.
2. Cover the Dutch oven with a lid and transfer to the preheated oven.
3. Braise for 2.5–3 hours, or until the meat is fork-tender and falling off the bone.

Step 6: Finish the Sauce

1. Remove lamb shanks from the pot and keep warm (cover with foil).
2. Discard rosemary, thyme sprigs, and bay leaves.
3. If the sauce is too thin, simmer it on the stovetop over medium heat for 5–10 minutes to thicken.

Step 7: Serve

1. Place lamb shanks on plates and drizzle with the rich red wine sauce.
2. Serve with creamy mashed potatoes, polenta, or roasted vegetables for a complete meal.

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Nutrition Information (Per Serving)

• Calories: 680 kcal
• Servings: 4

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Serving Suggestions

• Sides: Pair with creamy mashed potatoes, polenta, roasted root vegetables, or crusty bread to soak up the sauce.
• Garnish: Sprinkle with fresh parsley or a bit of extra lemon zest for a fresh finish.
• Wine Pairing: Serve with a glass of the same dry red wine used in the recipe, like Cabernet Sauvignon or Merlot.

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Tips for Success

• Lamb Shanks: Choose evenly sized shanks for consistent cooking. Trim excess fat if desired, but some fat adds flavor.
• Wine Choice: Use a dry red wine you’d enjoy drinking, as it significantly impacts the sauce’s flavor.
• Make Ahead: Braise the shanks a day in advance; the flavors deepen overnight. Reheat gently in the oven or on the stovetop.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat with a splash of broth to keep the meat moist.

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Why You’ll Love This Recipe

These Slow-Braised Lamb Shanks are the epitome of comfort, with tender meat that practically falls off the bone and a luxurious red wine sauce that’s rich and flavorful. The slow braising process infuses the lamb with aromatic herbs and vegetables, making every bite a delight. Perfect for a cozy dinner or impressing guests, this dish is a showstopper that’s surprisingly easy to prepare.

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Serves 4. Prep time: 20 minutes. Cook time: 2.5–3 hours. Total time: 3 hours 20 minutes.