Description
Mediterranean lamb shanks invite home cooks on a rustic culinary journey through tender meat and hearty root vegetables. Rich, slow-cooked comfort embraces traditional flavors that will transport diners directly to a warm kitchen brimming with savory aromas you can savor.
Ingredients
Scale
Meat:
- 4 lamb shanks (about 1.5 pounds each)
Vegetables:
- 1 large onion
- 2 carrots
- 2 celery stalks
- 4 cloves garlic
Liquids and Seasonings:
- 2 tablespoons olive oil
- 1 (28 ounces) can crushed tomatoes
- 1 cup red wine (Merlot or Cabernet Sauvignon)
- 2 cups beef broth or stock
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt
- Pepper
Instructions
- Prepare the meat by generously seasoning lamb shanks with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat, creating a sizzling surface for searing.
- Brown the lamb shanks thoroughly on all sides until a deep golden crust forms, approximately 3-4 minutes per side. Transfer the meat to a separate plate, reserving the flavorful pan drippings.
- Introduce chopped onions, carrots, and celery into the same pot. Sauté the vegetables until they soften and become translucent, releasing their aromatic essence.
- Add minced garlic and cook briefly, allowing its fragrance to permeate the vegetable mixture without burning.
- Deglaze the pot with red wine, vigorously scraping the caramelized bits from the bottom to capture maximum flavor.
- Incorporate crushed tomatoes, beef broth, tomato paste, thyme, and rosemary. Season the liquid with additional salt and pepper to enhance the overall taste profile.
- Gently return the seared lamb shanks to the liquid, ensuring they are mostly submerged. Cover the pot and transfer to a preheated oven at 325F (160C).
- Braise the meat for 2.5-3 hours, allowing the shanks to become incredibly tender and nearly falling apart. Monitor the liquid level, adding more broth if needed to prevent scorching.
- Once the meat reaches optimal tenderness, remove the lamb shanks from the pot. Reduce the sauce by simmering on the stovetop for 10-15 minutes or create a cornstarch slurry to thicken.
- Plate the succulent lamb shanks over creamy mashed potatoes, polenta, or alongside the braising vegetables, generously spooning the rich, developed sauce on top.
Notes
- Sear the lamb shanks meticulously to develop a rich, caramelized crust that locks in flavor and creates a stunning golden-brown exterior.
- Choose bone-in lamb shanks for maximum tenderness and deeper meat flavor, ensuring a more succulent and authentic braising experience.
- Select a robust red wine like Cabernet Sauvignon or Syrah to enhance the sauce’s complexity and complement the lamb’s rich taste.
- Make this dish gluten-free by substituting cornstarch with arrowroot powder or rice flour for thickening the sauce without compromising texture.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 1070 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 75 g
- Saturated Fat: 30 g
- Unsaturated Fat: 40 g
- Trans Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 65 g
- Cholesterol: 210 mg