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Slow-Braised Short Ribs and Tender Herb Lamb Shank in a Rich Garlic Red Wine Reduction

A hearty, slow-braised dish combining beef short ribs and lamb shanks, infused with herbs and a rich garlic red wine reduction.

  • Total Time: 3 hours 20 minutes
  • Yield: 4-6 1x

Ingredients

Scale
  • 2 lbs beef short ribs
  • 2 lamb shanks
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 tablespoons tomato paste

Instructions

  1. Preheat oven to 325°F (165°C).
  2. Season short ribs and lamb shanks with salt, pepper, smoked paprika, and garlic powder.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the meat in batches until browned on all sides. Set aside.
  4. In the same pot, sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
  5. Stir in tomato paste and cook for 1 minute.
  6. Return the meat to the pot. Add red wine (about 2 cups) and bring to a simmer.
  7. Cover and transfer to the oven. Braise for 2.5 to 3 hours, until meat is tender.
  8. Remove from oven, skim excess fat, and adjust seasoning. Serve the meat with the reduced sauce.

Notes

For best results, use a full-bodied red wine such as Cabernet Sauvignon or Merlot. The dish can be made a day ahead and reheated.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Method: Main Course
  • Cuisine: American

Nutrition

  • Calories: 650
  • Sugar: 5g
  • Fat: 38g
  • Carbohydrates: 12g
  • Protein: 55g