Braised Lamb Shanks, Red Wine Reduction
Braised Lamb Shanks, Red Wine Reduction
Ingredients
For the Lamb Shanks
- 4 lamb shanks, about 1 1/2 pounds each
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 yellow onion, large, chopped
- 2 carrots, medium, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 4 cups beef broth, low sodium
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
For Finishing (Optional)
- 2 tablespoons unsalted butter, cold, cut into small pieces
Instructions
- 1
Preheat your oven to 325°F. Pat the lamb shanks dry with paper towels. Season them generously all over with salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 325°F - 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Working in batches if necessary, sear the lamb shanks until deeply browned on all sides, about 3-4 minutes per side. Remove the shanks from the pot and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften, about 8-10 minutes. Add the minced garlic and tomato paste, and cook for another 1 minute until fragrant.
⏱️ 12 min - 4
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any remaining browned bits. Bring the wine to a simmer and cook for 5 minutes, allowing it to reduce slightly.
⏱️ 5 min - 5
Stir in the beef broth, fresh rosemary sprigs, fresh thyme sprigs, and bay leaves. Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid. If not, add a little more beef broth.
⏱️ 3 min - 6
Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the lamb shanks are fork-tender and practically falling off the bone.
⏱️ 180 min•🌡️ 325°F - 7
Carefully remove the Dutch oven from the oven. Transfer the lamb shanks to a plate and loosely cover them with foil to keep warm. Remove and discard the rosemary, thyme, and bay leaves from the braising liquid.
⏱️ 5 min - 8
Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Discard the solids. Skim off any excess fat from the surface of the strained liquid.
⏱️ 5 min - 9
Place the saucepan with the strained liquid over medium-high heat. Bring to a vigorous simmer and reduce the liquid by about one-third to one-half, until it reaches a sauce-like consistency that coats the back of a spoon. This will take about 15-20 minutes.
⏱️ 20 min - 10
Remove the sauce from the heat. If desired, whisk in the cold unsalted butter, one piece at a time, until it is fully incorporated and the sauce is glossy. This step is optional but adds richness and shine. Taste and adjust seasoning if necessary.
⏱️ 2 min - 11
Serve the braised lamb shanks immediately, drizzled generously with the red wine reduction.
Kitchen Tools
Nutrition Facts (per serving)
Braised Lamb Shanks, Red Wine Reduction
Ingredients
For the Lamb Shanks
- 4 lamb shanks, about 1 1/2 pounds each
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 yellow onion, large, chopped
- 2 carrots, medium, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 4 cups beef broth, low sodium
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
For Finishing (Optional)
- 2 tablespoons unsalted butter, cold, cut into small pieces
Instructions
- 1
Preheat your oven to 325°F. Pat the lamb shanks dry with paper towels. Season them generously all over with salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 325°F - 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Working in batches if necessary, sear the lamb shanks until deeply browned on all sides, about 3-4 minutes per side. Remove the shanks from the pot and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften, about 8-10 minutes. Add the minced garlic and tomato paste, and cook for another 1 minute until fragrant.
⏱️ 12 min - 4
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any remaining browned bits. Bring the wine to a simmer and cook for 5 minutes, allowing it to reduce slightly.
⏱️ 5 min - 5
Stir in the beef broth, fresh rosemary sprigs, fresh thyme sprigs, and bay leaves. Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid. If not, add a little more beef broth.
⏱️ 3 min - 6
Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the lamb shanks are fork-tender and practically falling off the bone.
⏱️ 180 min•🌡️ 325°F - 7
Carefully remove the Dutch oven from the oven. Transfer the lamb shanks to a plate and loosely cover them with foil to keep warm. Remove and discard the rosemary, thyme, and bay leaves from the braising liquid.
⏱️ 5 min - 8
Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Discard the solids. Skim off any excess fat from the surface of the strained liquid.
⏱️ 5 min - 9
Place the saucepan with the strained liquid over medium-high heat. Bring to a vigorous simmer and reduce the liquid by about one-third to one-half, until it reaches a sauce-like consistency that coats the back of a spoon. This will take about 15-20 minutes.
⏱️ 20 min - 10
Remove the sauce from the heat. If desired, whisk in the cold unsalted butter, one piece at a time, until it is fully incorporated and the sauce is glossy. This step is optional but adds richness and shine. Taste and adjust seasoning if necessary.
⏱️ 2 min - 11
Serve the braised lamb shanks immediately, drizzled generously with the red wine reduction.