Braised Lamb Shanks with Roasted Garlic and Red Wine

 

Braised Lamb Shanks with Roasted Garlic and Red Wine

👉Ingredients:

4 lamb shanks (about 1 ½–2 lbs each)

Salt and black pepper, to taste

3 tbsp olive oil

2 large onions, thinly sliced

1 head of garlic, cloves separated and roasted

2 carrots, chopped

2 celery stalks, chopped

2 tbsp tomato paste

2 cups full-bodied red wine (Cabernet Sauvignon or Shiraz)

2 cups beef or lamb stock

2 sprigs fresh rosemary

3 sprigs fresh thyme

2 bay leaves

1 tbsp balsamic vinegar (optional, for depth)

2 tbsp butter (for finishing)

👉Directions:

◾️Preheat the oven to 325°F (160°C). Season lamb shanks generously with salt and pepper.

◾️Heat olive oil in a heavy, oven-safe pot or Dutch oven over medium-high heat. Brown lamb shanks on all sides until golden (about 8–10 minutes). Remove and set aside.

◾️In the same pot, add onions and cook slowly until caramelized and golden brown (about 10 minutes). Add chopped carrots, celery, and tomato paste. Cook for 3–4 minutes, stirring often.

◾️Deglaze the pot with red wine, scraping up any brown bits from the bottom. Let it simmer for 5 minutes to reduce slightly.

◾️Add roasted garlic cloves, stock, rosemary, thyme, and bay leaves. Return the lamb shanks to the pot. Bring to a gentle simmer, then cover and transfer to the oven.

◾️Braise for 2½ to 3 hours, turning the shanks once halfway through, until the meat is tender and falling off the bone.

◾️Remove the shanks and strain the sauce. Return liquid to the stove, simmer, and reduce until thick and glossy. Stir in butter and balsamic vinegar for a silky finish.

◾️Serve the lamb shanks over creamy mashed potatoes or polenta, drizzled generously with the red wine sauce.

👉Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes

🔹️Kcal: 640 kcal | Servings: 4