These braised lamb shanks are succulent and fall-off-the-bone tender in a luxurious garlic, rosemary, & red wine sauce, complete with tender vegetables. A cozy, comforting, crowd-pleasing meal for dinner parties and family!
4.4lblamb shankbone-in, even-sized, with plenty of marbling but well-trimmed of excess fat
6ozonion3 small; yellow or white.
5ozcarrots3 small or parsnips
3ozgarlic1 whole head
2.5ozcelery
2cupswateror if wanted, beef stock/vegetable stock
1cupdry red winelike Merlot, Pinot Noir, or Cabernet Sauvignon; OR, for an alcohol-free version, use any vinegar (same amount) OR 1/4 cup Worcestershire sauce - this is to intensify the flavor
Preheat the oven to 350°F/180°C. Roughly chop or dice the carrots and celery, peel and quarter the onion, and peel the garlic (you can leave the cloves whole).
If needed, trim any excess fat from the shanks and season both sides with salt and pepper.
Heat the olive oil in a large, heavy-based pan (oven-proof)/Dutch oven over high heat.
Once hot, sear the meat until the meat has a golden-brown crust all over (a few minutes per side) - work in batches if necessary. Set them aside.
In the same pan, add the prepared vegetables and sauté them over medium heat for just 2-3 minutes. Then add the rosemary sprigs, cardamom, tomato paste, wine, and broth (or water) and stir well.De-glaze the pan using a wooden spoon or spatula to scrape all the brown bits from the bottom of the pan. It may help to add just a little of the wine or broth to the pan first for this step before adding the remaining ingredients.
Braise the Lamb Shanks in the Oven
Transfer the seared shanks back to the pot, cover it with a lid (or aluminum foil), then transfer that to the oven and cook for 3 hours, or until the meat is tender and easily falls off the bone. Use a fork to check it for doneness. The exact cooking time may vary, depending on the size and the thickness of the lamb shanks, the type of your oven, and the personal level of tenderness desired, so it's best to check the tenderness periodically.For even juicier meat, occasionally lift the lid/foil to baste the meat with the braising liquid and flip the shanks halfway.
Remove the foil/lid and bake for a further 30 minutes. Removing the cover towards the end of baking lamb shanks in the oven serves to brown the surface, reduce the excess liquid, and achieve a slightly firmer texture on the outside while keeping the meat tender and juicy inside. This contrast in texture creates more flavorful and more appealing braised lamb shanks.
Once ready, remove the braised lamb shank and vegetables from the pot and strain the braising liquid to remove the herbs.
Allow the meat to rest for a few minutes before serving it with the vegetables, spooning over the sauce. Enjoy!The red wine sauce should have reduced and thickened. If you want to make it even thicker, add a cornstarch slurry (about 2-3 Tbsp) and simmer, stirring constantly until thickened, over medium-high heat on the stovetop.
Notes
Use the best meat: They need to be fresh and all similarly sized (for even cooking) with plenty of meat and fat marbling but well-trimmed of excess fat.
Sear the shanks first: This will seal in the juices while enhancing the flavor, adding depth to the dish and extra caramelization.
Make sure to sauté the veggies: Like searing the meat, this step helps to release extra flavor into the pan for a more complex, full-bodied braising liquid.
Deglaze the pan well: After the above two steps, the bottom of the pan will have plenty of delicious brown bits. Use a small amount of the wine/broth in the pan and use a wooden spoon or a spatula to scrape up all those bits.
Cook low and slow (and covered): The lower heat ensures the collagen in the meat breaks down slowly for super tender, juicy meat. Meanwhile, covering it helps to lock in all the liquid for super juicy, tender braised meat.
Leave it to rest: Just a few minutes of resting time before serving will allow all the juices to redistribute for a super juicy, flavorful meal.
What happens if I overcook lamb shanks? Surprisingly, that’s really hard to do. If you accidentally cook it for too long, the worst thing is it may fall right off the bone. It'll remain super juicy and tender, though. Storage Information: Allow the meat to cool (for no longer than 2 hours), then store any leftovers in an airtight container in the refrigerator for up to 4 days. You can store them with or separately from the braising liquid and vegetables.Alternatively, freeze the leftovers (in portions) for up to 3 months in airtight containers of freezer bags. Allow them to thaw in the refrigerator overnight before reheating.To reheat the shanks, do so in a covered dish in the oven at 350ºF/180ºC for about 30-40 minutes, then remove the foil/lid and bake for a further 10-15 minutes.Check the blog post for serving recommendations!