Restaurant-Quality Braised Lamb at Home

Braised lamb shanks are the kind of dish that makes your whole house smell incredible. The lamb simmers low and slow in red wine, aromatics, and herbs until it becomes impossibly tender. The braising liquid reduces into a silky, deeply flavorful sauce that you'll want to pour over everything.

Ingredients

• 4 lamb shanks (about 1 lb each)
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, peeled and cut into chunks
• 3 celery stalks, diced
• 6 cloves garlic, minced
• 2 cups dry red wine (Cabernet or Merlot)
• 2 cups beef broth
• 1 can (14 oz) crushed tomatoes
• 3 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons tomato paste
• Salt and pepper
• Fresh parsley for garnish

Step-by-Step Instructions

Step 1: Sear the Lamb

Season shanks generously with salt and pepper. Heat olive oil in a Dutch oven over high heat. Sear shanks on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.

Step 2: Build the Aromatics

In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened. Add garlic and tomato paste, cook 1 minute. Deglaze with red wine, scraping up all the browned bits.

Step 3: Braise

Return lamb shanks to the pot. Add beef broth, crushed tomatoes, rosemary, thyme, and bay leaves. Bring to a simmer, cover, and transfer to a 325°F oven for 2.5-3 hours until meat is falling off the bone.

Step 4: Finish the Sauce

Remove lamb shanks. Strain the braising liquid and reduce by half on the stovetop. Season with salt and pepper. Pour over lamb shanks and serve over mashed potatoes.

Nutrition Facts (Per Serving)