Herb-Infused Braised Lamb Shanks in Red Wine Reduction
Indulge in the rich flavors of Herb-Infused Braised Lamb Shanks in Red Wine Reduction, a dish that combines tender lamb shanks with the depth of red wine and the aromatic essence of fresh herbs. This comforting recipe transforms a humble cut of meat into an extraordinary meal that's perfect for special occasions or cozy nights in. The slow cooking process allows the lamb to become incredibly tender, absorbing the robust flavors of rosemary, thyme, and garlic. Serve it with creamy mashed potatoes or a side of crusty bread to soak up the luscious sauce. Gather your family and friends to share this heartwarming dish that is sure to impress.
6
Servings
600
Calories
13
Ingredients
Ingredients
Lamb shanks
6 (whole)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Olive oil
2 tablespoons (for cooking)
Onions
2 large (diced)
Carrots
3 large (cut into 1/4 inch rounds)
Garlic
10 cloves (minced)
Red wine
750 ml (for cooking)
Whole peeled tomatoes
2 (440 g) cans (with juice)
Chicken broth
250 ml (for cooking)
Beef broth
250 ml (for cooking)
Fresh rosemary
5 teaspoons (chopped)
Fresh thyme
2 teaspoons (chopped)
Instructions
1
Begin by seasoning the lamb shanks generously with salt and pepper, ensuring they are evenly coated.
2
In a heavy large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the lamb shanks in batches, browning them on all sides for about 8 minutes. Remove the browned shanks and set them aside on a plate.
3
In the same pot, add the diced onions, carrots, and minced garlic. Sauté the mixture until the vegetables are golden brown and fragrant, which should take around 10 minutes.
4
Pour in the red wine, scraping any browned bits from the bottom of the pot. Add the whole peeled tomatoes with their juice, along with the chicken broth and beef broth. Stir well to combine.
5
Season the sauce with the chopped rosemary and thyme, mixing until distributed evenly.
6
Return the browned lamb shanks to the pot, pressing them down gently to fully submerge them in the liquid.
7
Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for approximately 2 hours, or until the meat is tender and easily pulls away from the bone.
8
After 2 hours, remove the cover and continue to simmer for another 20 minutes to allow the sauce to thicken slightly.
9
Once done, transfer the tender shanks to a serving platter and place them in a warm oven to keep them hot while finishing the sauce.
10
Increase the heat to medium-high and boil the remaining juices in the pot for about 15 minutes, or until they reduce and thicken to your desired consistency.
11
Spoon the rich, reduced sauce over the lamb shanks before serving.
Nutrition Information
35g
Fat
15g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein in this recipe is lamb shanks.
How many servings does this braised lamb recipe make?
This recipe makes 6 servings.
What type of wine is recommended for the reduction?
The recipe calls for 750 ml of red wine for the reduction.
How many calories are in one serving of the lamb shanks?
There are 600 calories per serving.
What are the primary herbs used for infusion?
Fresh rosemary and fresh thyme are the primary herbs used.
How long do the lamb shanks need to simmer?
The lamb shanks simmer for approximately 2 hours covered, plus an additional 20 minutes uncovered.
How much garlic is required for this dish?
The recipe requires 10 cloves of garlic, minced.
What vegetables are included in the braise?
The braise includes diced onions, carrots, and whole peeled tomatoes.
What kind of broth is used in the sauce?
A combination of 250 ml of chicken broth and 250 ml of beef broth is used.
How should the carrots be prepared?
The carrots should be cut into 1/4 inch rounds.
How long does it take to brown the lamb shanks?
Browning the lamb shanks in batches takes about 8 minutes.
What is the protein content per serving?
Each serving contains 35g of protein.
What is the fat content per serving?
Each serving contains 35g of fat.
How many carbohydrates are in this dish?
There are 15g of carbohydrates per serving.
What is the first step in the instructions?
The first step is seasoning the lamb shanks generously with salt and pepper.
How long should the vegetables be sautéed?
The onions, carrots, and garlic should be sautéed for around 10 minutes until golden brown.
Do I need to peel the tomatoes?
The recipe calls for canned whole peeled tomatoes with their juice.
How do I finish the sauce after cooking the meat?
Boil the remaining juices for about 15 minutes until they reduce and thicken.
What should I serve with the lamb shanks?
It is recommended to serve them with creamy mashed potatoes or crusty bread.
How much rosemary is needed?
The recipe uses 5 teaspoons of chopped fresh rosemary.
How much thyme is needed?
The recipe uses 2 teaspoons of chopped fresh thyme.
What cooking vessel is best for this recipe?
A heavy large pot or a Dutch oven is ideal for this recipe.
How do I know when the lamb is done?
The lamb is done when the meat is tender and easily pulls away from the bone.
Should the lamb be submerged in the cooking liquid?
Yes, press the shanks down gently to fully submerge them in the liquid before simmering.
What heat level is used for the initial browning?
Medium-high heat is used for browning the lamb shanks and reducing the sauce.
Is this recipe suitable for special occasions?
Yes, it is described as an extraordinary meal perfect for special occasions or cozy nights in.
How much olive oil is used for cooking?
The recipe uses 2 tablespoons of olive oil.
What type of preparation is used for the onions?
The onions should be diced.
How many lamb shanks are used in total?
The recipe uses 6 whole lamb shanks.
What should be done with the browned bits at the bottom of the pot?
Scrape the browned bits from the bottom of the pot after pouring in the red wine to add flavor to the sauce.