Braised Lamb Shanks Recipe
Rich, aromatic, and deeply comforting, this braised lamb shanks recipe delivers fall-off-the-bone tenderness in every bite. A perfect cozy dinner paired with creamy sides and a glass of red.
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Calories: 481kcal
Servings: 6
Equipment
- Large Dutch oven or heavy-bottomed pot with lid
- Sharp Knife
- Tongs
Ingredients
- 6 lamb shanks
- salt and pepper to taste
- 2 tablespoons olive oil
- 3 large carrots cut into ¼-inch rounds
- 2 onions chopped
- 10 cloves garlic minced
- 1 750 milliliter bottle red wine
- 1 28 ounce can whole peeled tomatoes with juice
- 1 10.5 ounce can condensed chicken broth
- 1 10.5 ounce can beef broth
- 5 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
Instructions
- Season lamb shanks with salt and pepper.
- Heat olive oil in a Dutch oven; brown lamb on all sides, then set aside.
- In the same pot, sauté carrots, onions, and garlic until softened.
- Return lamb to pot; pour in red wine and simmer for 10 minutes.
- Add tomatoes (with juice), chicken and beef broths, rosemary, and thyme.
- Bring to a gentle boil, then cover and transfer to preheated oven.
- Braise at 325°F (165°C) for 2.5 hours until meat is fork-tender.
- Serve hot with mashed potatoes or rustic bread.
Nutrition
Calories: 481kcal | Carbohydrates: 18g | Protein: 30g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 93mg | Sodium: 759mg | Potassium: 1020mg | Sugar: 7g | Vitamin C: 19mg | Calcium: 99mg | Iron: 5mg