Tender, fall-off-the-bone lamb shanks braised in a deeply rich, savory sauce make a dinner that feels like a special occasion, although it doesn’t have to be. After hours of slow, gentle cooking, the meat becomes so tender it slides right off the bone with the nudge of a fork, which is exactly what you want from a proper braise.
The flavor starts with a solid foundation. Trimmed lamb shanks are seasoned with coarse salt and cracked pepper and seared in olive oil until golden brown, building a caramelized crust that gives the sauce its depth. A base of diced white onion, minced garlic, and sliced carrots adds natural sweetness and body as it softens in the same pan.
The braising liquid is where the dish really comes together. Beef stock, passata, and a dollop of tomato paste create a thick, velvety tomato sauce, while a generous pour of red wine, such as Merlot, Pinot Noir, or Chianti, adds richness and a subtle tang. (If you’d rather skip the alcohol, extra beef stock works as an easy substitute without sacrificing flavor.) Crushed beef bouillon cubes give the sauce an extra savory boost, and fresh rosemary, parsley, and bay leaves infuse the whole pot with a fragrant, earthy aroma that fills your kitchen as it simmers.
By the time the shanks are done, the sauce has reduced into a glossy, full-bodied gravy that clings to the meat and is made for spooning over whatever you serve alongside. Creamy mashed potatoes, buttery polenta, or a pile of egg noodles are all excellent choices, and a few slices of crusty bread will make sure not a drop goes to waste. A scattering of fresh parsley just before serving adds a bright, fresh finish.
This is hearty, comforting, crowd-pleasing food that earns its place as a new family favorite, whether it’s a Sunday supper, a cozy holiday meal, or a dinner party where you want to impress without spending the whole time at the stove. And it was a super wet and windy Sunday when we made this feast, served with a side of Creamy Potato and Parsnip Mash.
Braises are almost always even better the following day, so go ahead and make the dish the day before your dinner party and just reheat it the day of. Dinner done.
*Instead of 4, we used 2 very large shanks weighing in at nearly 4 1/2 pounds; enough leftovers for 2 to 3 more servings.
Lamb Shanks with Red Wine and Tomatoes
Ingredients
- 2 Tbsp. extra-virgin olive oil divided
- 4 lamb shanks* trimmed of excess fat
- 1 white onion large, diced
- 6 cloves garlic minced
- 3 large carrots sliced 1/2-inch thick
- 1 pinch coarse salt
- 1 pinch cracked pepper
- 1/4 cup flour
- 2 cups beef stock
- 1 1/2 cups red wine like Merlot, Pinot Noir, or a Chianti – optional. Substitute with extra stock
- 14 oz. passata (tomato puree or American tomato sauce)
- 2 Tbsp. tomato paste
- 2 beef bouillon cubes crushed
- 1 Tbsp. fresh rosemary finely chopped
- 2 Tbsp. fresh parsley finely chopped (divided)
- 2 bay leaves
- 1 pinch salt to season
- 1 pinch pepper to season
Directions
- Preheat oven to 325°F.
- Wash and pat dry lamb shanks with paper towel.
- Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil. Transfer to a plate, set aside.
- To the pan juices, sauté the carrots and diced onions until softened, (about 7-8 minutes), then add garlic and cook for 1 minute.
- Season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
- Add stock, wine, puree, tomato paste, bouillon and herbs. Bring to a simmer on the stove. Return the shanks back into the pot.
- Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
- Gently transfer the shanks onto a plate; tent to keep warm.
- Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency. OPTIONAL: skim off any additional fat which rises to the surface.
- You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
- Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
- Garnish with parsley and serve with mashed potatoes, rice or pasta.
- To serve the following day, allow the casserole to cool completely, cover and refrigerate.
The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 – 15 minutes, basting the shanks and vegetables with the sauce.
Adapted from a recipe by Karina Carrel for cafedelites.com
