Wine Braised Lamb Shanks
Ingredients:
- 4 tablespoons olive oil, divided
- 4 lamb shanks, each shank should be about 1 to 1-1/4 pound
- salt and fresh ground black pepper, to taste
- 2 yellow onions, each cut into 4 wedges
- 3 carrots, each cut into about 2-inch pieces
- 3 celery ribs, each rib cut into about 2-inch pieces
- 8 button mushrooms, each cut in half
- 5 cloves garlic, cut in half, lengthwise
- 4 cups low sodium chicken broth, or vegetable broth
- 2 cups dry red wine, like Merlot, Pinot Noir, or Cabernet
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
Instructions:
- Preheat the oven to 220˚C
- Heat 3 tablespoons olive oil in a large dutch-oven skillet or a high-sided oven-proof skillet or pot.
- Season the lamb shanks with salt and pepper and add them to the hot oil. Make sure the oil is hot because you want that immediate sear on the lamb shanks.
- Sear the shanks on all sides until browned.
- Remove the shanks from the skillet and set aside.
- Set skillet back over medium-high heat and add in remaining oil.
- Add onions, carrots, celery sticks, mushrooms, and garlic to the skillet; cook for 4 minutes, stirring frequently.
- Slowly pour in chicken broth and stir in wine; stir to loosen all the browned bits on the bottom of the skillet. Bring to a boil.
- Place lamb shanks back inside the pot. Add in the fresh herbs.
- Put the pot in the preheated oven and cook for 1.5 to 2 hours, turning the shanks over every 30 to 40 minutes, until meat is tender and internal temperature registers between 65˚C and 70˚C.
- Remove pot from oven.
- Remove the shanks from the pot; set them aside and keep them covered.
- Simmer remaining sauce that’s in the skillet over medium heat until thickened to a desired consistency, about 6 to 10 minutes.
- Skim off any additional fat that rises to the surface.
- Taste the sauce for seasonings and adjust accordingly.
- Add lamb shanks back into the pot.
- Garnish with fresh parsley and serve over mashed potatoes, mashed cauliflower, polenta, or rice. Enjoy!
