Red Wine & Herb Braised Lamb Shanks

Apr 12, 2021

These lamb shanks are marinated, then slow-cooked in a delicious herb and wine sauce. The result is tender, fall off the bone meat. Serve over mashed potatoes or creamy polenta.

Makes: 4 Servings

Ingredients:

For the Marinade:
1/4 cup olive oil
5 cloves garlic, peeled and smashed lightly
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1/2 teaspoon red pepper flakes
5 sprigs of fresh thyme
1 bay leaf
4 whole cloves

For the Meat:
4 lamb shanks
2 cups beef or vegetable stock
1 cup red wine
1 tbsp. butter, cold

Directions:

1. In a small bowl, combine all the marinade ingredients. Pour marinade into a sealable bag with the lamb shanks. Massage the marinade around the lamb shanks to coat. Refrigerate overnight.
2. Preheat the oven to 300⁰F.
3. Place the lamb shanks and all the herbs from the marinade in a roasting pan or Dutch Oven. Pour the stock and the wine over the shanks. Cover the pan with lid or aluminum foil, and cook for about 2 ½ hours, or until the meat is tender when pierced with a fork.
4. Transfer the lamb shanks to a serving platter.
5. Strain the liquid from the roasting pan; discarding anything left in the strainer. Transfer the strained sauce to a saucepan, and bring to a simmer. Skim the fat from the top, and continue to cook; reducing the sauce by half. Remove from heat, whisk in the cold butter, and serve the wine and herb sauce over the lamb shanks.