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Braised Lamb Shanks

Yields1 Serving

 4-6 lamb shanks, trimmed of any excess fat
 salt and pepper, to taste
 olive or canola oil, for cooking
 1 onion, peeled and chopped
 2 carrots, peeled and chopped
 3 garlic cloves, crushed or left whole
 1 Tbsp. chopped fresh rosemary or thyme, or a few whole sprigs
 1 bay leaf (optional)
 2 cups red wine
 1 small can tomato paste
 1/4 cup red or white wine vinegar
 1 tsp. sugar
 3 cups chicken, beef or vegetable stock
1

Preheat the oven to 325°F.

2

Season the lamb shanks with salt and pepper. Heat a drizzle of oil in a large skillet set over medium-high heat and brown the lamb on all sides, working in batches so you don’t crowd the pan. Transfer to a roasting dish as you go.

3

Add a little more oil to the skillet and sauté the onions and carrots for about 5 minutes, until soft. Add the garlic, rosemary (if you’re using chopped rosemary), bay leaf, and pepper and cook for another minute or two.

4

Add the wine, tomato paste, vinegar, and sugar and bring to a simmer. Add the stock and bring it to a boil. Pour the mixture over the lamb shanks in the roasting pan, add any whole sprigs of rosemary or thyme you want to use, and cover tightly with a lid or foil.

5

Bake for 2 1/2-3 hours, turning the lamb shanks once or twice, until the meat is very tender.

6

Remove the lamb from the sauce and skim as much fat from the surface as you can. Leave the vegetables or strain them out and purée them in a blender or food processor, then return the purée to the pot. Season with salt and pepper. Serve the lamb shanks over mashed potatoes, topped with the sauce.

7

Serves 4-6.