Description
This Braised Lamb Shanks with Herb Infusion recipe is a rich and hearty dish where tender lamb shanks are slowly braised in a flavorful blend of red wine, beef broth, and aromatic herbs. Perfect for a comforting dinner, this dish is infused with rosemary and thyme, creating a deep, savory flavor profile that melts in your mouth.
Ingredients
Scale
Lamb and Marinade
- 4 lamb shanks
- 2 tablespoons olive oil
- Salt and pepper to taste
Aromatics and Braising Liquid
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 2 sprigs rosemary
- 2 sprigs thyme
Instructions
- Prepare the lamb shanks: Season the lamb shanks generously with salt and pepper on all sides. This enhances the natural flavors of the meat.
- Sear the lamb: Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb shanks and brown them on all sides until a deep golden crust forms, about 8-10 minutes. Remove the shanks and set aside.
- Sauté aromatics: In the same pot, reduce the heat to medium. Add the chopped onions and minced garlic, cooking until softened and fragrant, about 3-5 minutes, stirring frequently to avoid burning.
- Deglaze the pot: Pour in 1 cup of red wine to deglaze, scraping the bottom of the pot with a wooden spoon to release any browned bits. Allow the wine to reduce by half, approximately 5-7 minutes.
- Add braising liquid and herbs: Return the browned lamb shanks to the pot. Add 2 cups of beef broth along with 2 sprigs of rosemary and 2 sprigs of thyme. Bring the liquid to a gentle simmer.
- Braise the lamb: Cover the pot with a lid and reduce the heat to low. Let the lamb shanks braise gently for 2.5 to 3 hours, or until the meat is tender and falling off the bone. Check occasionally to ensure there is enough liquid; add water or broth if necessary.
- Finish and serve: Once the lamb is tender, remove the herb sprigs. Adjust seasoning with salt and pepper as needed. Serve the braised lamb shanks hot, spooning the rich herb-infused sauce over the top.
Notes
- For a thicker sauce, remove the lid during the last 30 minutes of cooking to reduce the liquid.
- Serve with creamy mashed potatoes or polenta to complement the rich flavors.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For an extra layer of flavor, brown the lamb shanks in butter instead of olive oil.
