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Rustic Red Wine–Braised Lamb Shanks with Aromatic Herbs, Root Vegetables, and Glossy Balsamic Gravy

Tender lamb shanks braised in red wine with herbs and root vegetables, finished with a glossy balsamic gravy.

  • Total Time: 2 hours 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 celery stalks, chopped
  • 4 medium carrots, cut into chunks
  • 3 medium potatoes, peeled and cubed
  • 1 cup pearl onions
  • 2 tablespoons tomato paste
  • 2 cups dry red wine
  • 3 cups beef stock
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme

Instructions

  1. Preheat oven to 350°F (175°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 4-5 minutes per side. Remove and set aside.
  4. In the same pot, add onion, garlic, celery, carrots, potatoes, and pearl onions. Cook until softened, about 5 minutes.
  5. Stir in tomato paste and cook for 1 minute.
  6. Pour in red wine and beef stock, scraping up any browned bits from the bottom. Add rosemary and thyme sprigs.
  7. Return lamb shanks to the pot. Bring to a simmer.
  8. Cover and transfer to the oven. Braise for 2 to 2.5 hours, until lamb is tender and falling off the bone.
  9. Remove lamb shanks and keep warm. Skim excess fat from the cooking liquid. Simmer on stovetop until reduced by half. Add a drizzle of balsamic vinegar for a glossy finish.
  10. Serve lamb shanks with vegetables and gravy.

Notes

For a richer gravy, stir in 1 tablespoon butter before serving.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Method: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 650
  • Sugar: 10g
  • Fat: 28g
  • Carbohydrates: 35g
  • Protein: 45g