Braised Lamb Shank
A simple meal that is perfect for date night.
Servings: 4
Ingredients
- 2 lamb shanks*
- kosher salt
- freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter, divided
- 1 onion, chopped
- 2 medium carrots, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 15 oz can tomato sauce
- 4 sprigs rosemary
- 4 tablespoons parsley, roughly chopped
- 4 tablespoons sage, roughly chopped
- 4 tablespoons thyme, roughly chopped
- 1 cup red wine
Instructions
- Preheat oven to 350°F.
- Season lamb shanks with salt and pepper. Heat the olive oil in a large Dutch oven over medium heat. Add lamb and sear until golden, about 4 minutes per side. You may need to work in batches. Remove lamb and set aside.
- Melt 2 tablespoons of butter. Add the onion and carrots and cook until soft, about 4 minutes.
- Add garlic and cook until fragrant, about 1 minute. Then add the tomato paste and and stir to combine.
- Pour in broth and tomato sauce, then return lamb shanks to the pot. Combine the rosemary, parsley, sage, and thyme in a spice bag or tie them together with twine. Or let them hang out in the pot and risk eating pieces of herb (that's what I did). Add the spices to the pot. Bring to a boil. Cover and transfer to oven.
- Cook until lamb shanks are tender, about 2 hours. Taste the cooking broth halfway through and add salt if necessary. Do not over salt because the broth will be slightly reduced later.
- Remove lamb from pot and discard spices.
- Place the pot on the stove. Add wine and bring to a boil. Reduce heat and let simmer uncovered until thickened, about 10 minutes. Stir in remaining 2 tablespoons butter.
- Serve lamb with mashed potatoes. Drink the rest of the leftover wine.
Notes
Depending on the size of your lamb shanks, you can use up to 6. The lamb shanks I got were huge so only 2 fit in the pot.
Recipe modified from Delish.