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Fall-Apart Slow Braised Lamb Shanks in Rich Herb and Red Wine Gravy

Tender, fall-apart lamb shanks braised low and slow in a rich red wine and herb gravy. A comforting, elegant dish perfect for special occasions.

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

Ingredients

Scale
  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups beef stock
  • 1 cup dry red wine
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh rosemary

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Season lamb shanks generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown shanks on all sides, about 8 minutes total. Remove and set aside.
  3. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste; cook for 1 minute.
  4. Pour in beef stock, red wine, and Worcestershire sauce. Stir, scraping up any browned bits from the bottom. Add rosemary sprigs. Return lamb shanks to the pot, nestling them into the liquid.
  5. Bring to a simmer, then cover and transfer to the oven. Braise for 2.5–3 hours, until meat is very tender and falling off the bone.
  6. Carefully remove lamb shanks to a platter. Skim fat from the sauce if desired. Serve shanks with the rich gravy spooned over the top.

Notes

For an even richer flavor, marinate the lamb shanks in the red wine and herbs overnight before cooking. The gravy can be thickened with a cornstarch slurry if desired.

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

Nutrition

  • Calories: 580
  • Sugar: 6 g
  • Fat: 28 g
  • Carbohydrates: 12 g
  • Protein: 48 g