Gourmet Braised Lamb Shanks in Rich Red Wine Sauce
Experience the ultimate indulgence with this Gourmet Braised Lamb Shanks in Rich Red Wine Sauce. Inspired by the classic recipe by celebrated chef Gary Rhodes, my version adds a few personal touches that elevate the dish to new heights of flavor and tenderness. The lamb shanks are lovingly slow-cooked until they are melt-in-your-mouth tender, infused with the robust flavors of full-bodied red wine, aromatic herbs, and sweet caramelized vegetables. Perfect for special occasions or a sophisticated dinner party, this dish will impress your guests and leave them craving more. Serve it with creamy mashed potatoes or a fresh crusty bread to soak up every last drop of the delectable sauce. Whether you’re celebrating a milestone or simply enjoying a romantic evening at home, this recipe is sure to become a beloved favorite in your culinary repertoire.
4
Servings
710
Calories
13
Ingredients
Ingredients
Lamb shanks
4 (1 1/2 lb each)
Carrots
2 (Roughly chopped)
Onion
1 (Sliced)
Garlic cloves
3 (Roughly chopped)
Bay leaves
2 (Whole)
Rosemary
2 sprigs (Fresh)
Full-bodied red wine
750 ml (1 bottle)
Beef stock
2 cups (Or beef consommé)
Soft brown sugar
1 tablespoon (N/A)
Cornflour (cornstarch)
1-2 teaspoons (For thickening)
Olive oil
As needed (For cooking)
Salt
To taste (N/A)
Pepper
To taste (N/A)
Instructions
1
Preheat your oven to 325°F (160°C).
2
Generously season the lamb shanks with salt and pepper, ensuring an even coating.
3
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Brown the lamb shanks on all sides until beautifully golden, then transfer them to a spacious casserole dish or dutch oven to keep warm.
4
In the same frying pan, add the chopped carrots, sliced onion, and chopped garlic. Sauté them slowly over medium heat until they are softened and gain a nice color, about 5-7 minutes.
5
Add the bay leaves and rosemary to the pan, mixing them in well, and then pour in the full-bodied red wine along with the beef stock and brown sugar. Stir gently and bring the mixture to a low boil.
6
Once boiling, carefully pour the wine mixture over the browned lamb shanks in the casserole dish. If necessary, top up with water to ensure the shanks are submerged.
7
Cover the dish tightly with a lid or foil and place it in the preheated oven. Cook for 2 1/2 to 3 hours, or until the lamb shanks are fork-tender.
8
After cooking, remove the lamb shanks from the oven and transfer them to a plate, keeping them warm. Skim off any excess fat from the surface of the red wine juices.
9
To thicken the sauce, mix the cornflour with a small amount of cold water to form a slurry. Whisk this mixture into the warm red wine juices until your desired consistency is reached.
10
Serve the lamb shanks on individual plates, generously ladled with the rich red wine sauce. Enjoy every savory bite!
Nutrition Information
41g
Fat
20g
Carbs
60g
Protein
Frequently Asked Questions
Frequently Asked Questions
Who inspired this Gourmet Braised Lamb Shanks recipe?
The recipe is inspired by a classic dish by celebrated chef Gary Rhodes, with unique personal touches added to enhance the flavor.
How many people does this recipe serve?
This gourmet lamb recipe is designed to serve 4 people.
What temperature should the oven be set to?
The oven should be preheated to 325°F (160°C).
How long do the lamb shanks need to braise in the oven?
The shanks should be cooked for 2 1/2 to 3 hours until they are fork-tender.
What type of wine is best for the rich red wine sauce?
A full 750 ml bottle of full-bodied red wine is recommended for this dish.
What size should the lamb shanks be?
The recipe calls for 4 lamb shanks weighing approximately 1 1/2 lbs each.
How do I prepare the lamb shanks before browning?
Generously season the lamb shanks with salt and pepper to ensure an even coating.
What can I use if I do not have beef stock?
You can use beef consommé as a substitute for beef stock.
How many garlic cloves are needed?
The recipe requires 3 garlic cloves, which should be roughly chopped.
Which fresh herbs are used in the sauce?
The recipe uses 2 whole bay leaves and 2 sprigs of fresh rosemary.
What is the first cooking step for the lamb?
The first step is to brown the lamb shanks in olive oil until they are beautifully golden on all sides.
Which vegetables are sautéed for the base?
The base includes 2 roughly chopped carrots and 1 sliced onion.
How long should I sauté the vegetables?
Sauté the carrots, onion, and garlic for 5-7 minutes until they are softened and colorful.
Why is brown sugar included in the recipe?
One tablespoon of soft brown sugar is added to help caramelize the flavors and balance the acidity of the wine.
What should I do if the wine mixture doesn't cover the shanks?
If the wine and stock mixture isn't enough, top up the casserole dish with water until the shanks are submerged.
How is the red wine sauce thickened?
Mix 1-2 teaspoons of cornflour (cornstarch) with a little cold water to form a slurry, then whisk it into the warm juices.
Does the casserole dish need to be covered?
Yes, cover the dish tightly with a lid or foil before placing it in the oven.
What is the calorie count per serving?
Each serving contains approximately 710 calories.
How much protein is in this lamb dish?
One serving provides about 60g of protein.
What is the fat content for this recipe?
There are 41g of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 20g of carbohydrates.
What should I do with the sauce after the lamb is finished cooking?
Remove the shanks, skim off any excess fat from the surface, and then thicken the juices to make a sauce.
What are the recommended side dishes?
Creamy mashed potatoes or fresh crusty bread are ideal for soaking up the rich sauce.
Is this recipe suitable for dinner parties?
Yes, it is specifically described as perfect for special occasions, dinner parties, or romantic evenings.
What kind of oil is used for browning?
Olive oil is used to brown the lamb shanks over medium-high heat.
How many bay leaves are required?
The recipe calls for 2 whole bay leaves.
How should the carrots be prepared?
The 2 carrots should be roughly chopped before they are added to the pan.
Should the liquid be boiling before going into the oven?
Yes, bring the wine and stock mixture to a low boil before pouring it over the lamb shanks.
Can I use dried rosemary instead of fresh?
While fresh is recommended, you can use dried rosemary as a substitute, though fresh provides a more aromatic flavor.
What texture should the lamb have when it is done?
The lamb should be melt-in-your-mouth tender and fall off the bone easily with a fork.