Braised Lamb Shanks Recipe - Tender Lamb Shanks

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice offers a non-alcoholic option while maintaining sweetness.

lamb shanks

🥗Healthier: beef shanks

💰Cheaper: pork shanks

Beef or pork shanks provide a similar texture at a lower cost.

Coat lamb shanks with olive oil, salt, black pepper, rosemary, and thyme, then toss them well.

Place lamb shanks in a hot oven at 450°F (232°C) for 30 minutes to brown them.

In a saucepan, heat a couple tablespoons of butter over medium to medium-high heat.

Sauté mirepoix (celery, carrots, onions) in the butter for about 10 minutes until browned and caramelized.

Add a rounded tablespoon of flour to the vegetables and stir, cooking for about a minute.

Add garlic to the mixture and cook for about a minute.

Pour in red wine and stir until it thickens.

Add chicken stock, balsamic vinegar, and a splash of water, along with a little cinnamon.

Remove browned lamb shanks from the oven and pour the braising liquid over them, ensuring even distribution.

Cover the dish with foil and place it on a sheet pan for easier handling.

Lower the oven temperature to 325°F (163°C) and braise for 1 hour.

After 1 hour, turn the lamb shanks over, re-cover with foil, and return to the oven for another hour.

Check the lamb shanks for tenderness; they should be fork-tender but not completely falling off the bone.

Let the lamb shanks rest in a bowl loosely covered with foil for 10 minutes.

Transfer the cooking liquid to a saucepan and boil on high heat for 10 minutes to reduce.

Skim off excess fat from the surface of the boiling liquid using a ladle.

Add a teaspoon of fresh rosemary to the reduced sauce and taste for salt and pepper.

Serve the lamb shanks in a dish, ladling the reduced braising liquid over them.

Cooking Techniques

Equipment Needed

Spice Level: