Lamb Shanks in Red Wine Sauce

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

lamb shanks

🥗Healthier: veal shanks

💰Cheaper: pork shanks

Pork shanks are more affordable and still flavorful.

Preheat the oven to 350°F (175°C).

Season the lamb shanks with salt and black pepper.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Sear the lamb shanks on all sides until browned, about 8-10 minutes total.

Remove the shanks and set aside on a plate.

Add chopped onions, carrots, and celery to the pot; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Add tomato paste and cook for 2 minutes, stirring constantly.

Pour in red wine and scrape the bottom of the pot to deglaze, bringing to a simmer.

Return the lamb shanks to the pot and add beef broth, rosemary, thyme, and bay leaves.

Cover the pot and transfer to the preheated oven; braise for 2-2.5 hours until the meat is tender.

Remove the pot from the oven and transfer the shanks to a plate.

Strain the sauce through a fine-mesh sieve, discarding solids, and return to the pot.

Simmer the sauce over medium heat until thickened, about 10-15 minutes.

Whisk in butter and adjust seasoning with salt and pepper before serving.

Cooking Techniques

Spice Level:

Allergens