Braised Lamb Shanks: the best recipe for perfectly succulent, tender lamb
Braised lamb shanks is a fantastic, hearty main dish recipe. Slow cooked lamb shanks are succulent, with a fall-off-the-bone texture and rich, thick red wine gravy.
Ingredients
Instructions
Preheat your oven to 350F. Generously season the lamb with salt and pepper.
Heat oil in a Dutch oven. Cook the lamb for 4 minutes on each side, until golden brown. Place the lamb on a plate and set aside.
Melt 2 tablespoons of butter in the Dutch oven. Sauté carrots and onions for 4 minutes, until softened. Stir in the garlic and cook until fragrant, about 45 seconds to 1 minute.
Stir in the tomato paste, making sure to coat the onions and carrots.
Stir in the tomato sauce.
Pour in the broth.
Place the lamb back in the pot along with the rosemary.
Bring the mixture to a boil.
Place the lid on the Dutch oven and transfer it to the oven.
Bake for 2 hours, or until the lamb is tender.
Take the lamb out of the Dutch oven and put it on a cutting board. Loosely tent it with foil. Remove the rosemary and discard.
Place the Dutch oven on the stove over medium flame. Pour in the wine and bring the mixture to a boil. Lower the heat to a simmer and cook until for 10 minutes, or until the gravy thickens. Add in 2 tablespoons of butter. Stir to combine.
Serve the lamb over mashed potatoes and top with gravy.
