Best Red Wine Braised Lamb Shanks Recipe
This rich and hearty dish melts in the mouth. The flavors are excellent and the meat, vegetables and red wine combine with garlic, bay leaves and pepper, to boast an incredible flavor in every mouthful.
- Prep Time: 30 mins
- Cook Time: 2 hours 30 mins
- Total Time: 3 hours
- Yield: 4 1x
- Category: Entree
Ingredients
Scale
- 4 lamb shanks, about 1 lb (450g) each
- 2 tablespoons extra-virgin olive oil
- Salt and black pepper, to taste
- 3 bay leaves
- 1 bottle dry red wine
- 1 cup (235 ml) water
- 12 peppercorns
- 5 peeled garlic cloves
- 4 celery ribs, in 1/4 inch slices
- 4 carrots, in 1/4 inch slices
- 1 roughly chopped onion
Instructions
- Preheat the oven to 325 degrees F (160 degrees C).
- Heat the oil in a large, heavy, ovenproof pot or stove-proof dish.
- Use salt and black pepper to season the meat, then brown for about 4 minutes per side.
- Add the garlic, carrots, onion and celery to the pot, then pour in the red wine and boil for 3 minutes.
- Add the water and get the mixture to a simmer.
- Add the peppercorns and bay leaves, then cover the pot tightly.
- Braise in the oven for 1 hour and 45 minutes, or until the lamb shanks are very tender.
- Turn them once, halfway through.
- Put the shanks in a warmed serving dish.
- Strain the braising liquid into a pan, using a wooden spoon to press on the solids.
- Boil this liquid for 20 minutes over a high heat or until it reduces to 1 1/2 cups (350 ml).
- Season with salt and pepper and pour about a third of it over the meat.
- Keep the rest of the sauce warm.
- Cover the meat with foil and warm it up for about 10 minutes in the oven, then serve with the rest of the sauce.
Notes
You can refrigerate the braised lamb shanks in their sauce overnight if you like, then just cover and reheat in a 350 degrees F (190 degrees C) oven for half an hour or until warm.