Description
Tender and flavorful braised lamb shanks slow-cooked in a rich sauce of red wine, tomatoes, and aromatic herbs. Perfect for a comforting family meal or special occasions.
Ingredients
Scale
- 6 lamb shanks (around 5 pounds)
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, diced
- 3 large carrots, peeled and sliced into 1/4-inch rounds
- 10 cloves garlic, minced
- 1 bottle (750 ml) dry red wine
- 1 can (28 ounces) diced tomatoes with their juice
- 1 can (14.5 ounces) low-sodium chicken broth
- 1 can (14.5 ounces) beef broth
- 5 teaspoons freshly chopped rosemary
- 2 teaspoons freshly chopped thyme
- 2 teaspoons lemon zest
- Salt and pepper to taste
Instructions
- Season the lamb shanks with salt and pepper.
- Heat olive oil in a large heavy pot over medium-high heat. Brown the shanks in batches for about 8 minutes on all sides. Remove and set aside.
- In the same pot, add the onions, carrots, and garlic. Sauté for about 10 minutes until golden.
- Pour in the red wine, diced tomatoes (with juice), chicken broth, and beef broth. Stir in rosemary, thyme, and lemon zest.
- Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Bring to a boil.
- Reduce heat to medium-low, cover, and simmer for about 2 hours until tender.
- Remove the lid and simmer for an additional 30 minutes until very tender.
- Transfer the shanks to a serving platter and cover with foil. Boil the remaining liquid until it reduces and thickens (about 15 minutes). Season to taste and serve over the lamb.
Notes
This dish can be prepared a day in advance. Allow it to cool, refrigerate, and reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Category: main course
- Method: Braised
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 shank
- Calories: 540
- Sugar: 4g
- Sodium: 580 mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 56g
- Cholesterol: 125mg