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Tender Heritage Lamb Shanks in a Rich Red Wine and Rosemary Reduction

Tender braised lamb shanks slowly cooked in a rich red wine and rosemary reduction until fall-off-the-bone tender.

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

Ingredients

Scale
  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 large onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped

Instructions

  1. Preheat oven to 325°F (165°C).
  2. Season lamb shanks with salt and pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides, about 4 minutes per side. Remove and set aside.
  4. In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes.
  5. Add any additional aromatics (garlic, rosemary) as desired and cook for 1 minute.
  6. Pour in red wine and scrape up any browned bits from the bottom. Bring to a simmer.
  7. Return lamb shanks to the pot. Add enough beef or lamb stock to come halfway up the shanks. Add fresh rosemary sprigs.
  8. Cover and braise in the oven for 2.5 to 3 hours, until meat is very tender.
  9. Remove lamb shanks and keep warm. Strain the sauce if desired, and simmer on the stovetop to reduce until thickened.
  10. Serve lamb shanks with the sauce spooned over.
  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Method: Main Course
  • Cuisine: French

Nutrition

  • Calories: 580
  • Sugar: 6g
  • Fat: 32g
  • Carbohydrates: 12g
  • Protein: 48g