Braised Lamb Shanks

This easy oven Braised Lamb Shanks dish yields fall-off-the-bone tender lamb braised in a rich herbed tomato and red wine sauce. The hardest part about making this dish is waiting on those scrumptious smells to come out of the oven and onto your plate!

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Includes 3 different cooking approaches!

Can you really go wrong braising lamb shanks with a complete bottle of red white wine? I like making a stunning supper like this due to the fact that it is just so simple Now that’s a fool-proof dish!

It does not have to be that method any longer! You ‘d be shocked at how numerous of these meals we only dare to purchase in a dining establishment are in reality not just easy to make at house, however usage simple every day active ingredients.

What Are Lamb Shanks?

This cut of meat originates from the leg of the lamb. Since of this, it is pretty hard and definitely ideal for a good sluggish braise! This will give us fall-off-the-bone tender lamb. Another big plus for lamb shanks is that they are also pretty affordable

Components

Keep scrolling for the complete dish and active ingredient amounts.

For these lamb shanks you’ll require:

• Olive oil– You can also use avocado, vegetable, canola, or sunflower oil.
• Lamb shanks– This dish works best with 4-6 shanks.
• Salt & pepper– Season to taste. I recommend seasoning the meat generously to assist build flavor.
• Onion, carrots, and celery– I utilized a red onion, but any type you have on hand will work. You can dice as big or small as you like– this will all be strained out after braising.
• Garlic– The more garlic the merrier for me! You can use as much or just you like.
• Tomato paste– This active ingredient is very thick and usually comes in a small can. It’s great used in small amounts to include some deep and rich tomatoey flavor!
• Passata– This is an uncooked puree of tomato that has actually been strained of any seeds or skin. It’s very smooth and will assist us create a good abundant sauce. You can utilize tomato sauce or crushed tomatoes rather.
• Beef broth– You can use any kind of broth that you have handy. Utilizing beef or lamb broth will develop a much deeper flavor.
• Red white wine– The very best types of white wine to utilize for this recipe are dry reds such as Cabernet Sauvignon, Pinot Noir, Red Wine, or a Shiraz. You can use additional broth to make this dish alcohol-free.
• Thyme, rosemary and bay leaves– I definitely suggest utilizing fresh thyme and rosemary for this dish! You can utilize either fresh or dried bay leaves.
• Cinnamon sticks– Utilizing sticks over ground cinnamon is much better for this recipe. You can strain them out at the end and they’ll include a subtle flavor without being overwhelming.

How to Make Oven Braised Lamb Shanks

This truly is a set it ant forget it type of recipe! The result looks, smells, and most significantly tastes like you’re at a five-star dining establishment without much effort at all.

1. Sear the shanks: Preheat the oven to 350 F. Get yourself a great and huge oven-safe pot with a cover. I utilized a 6-qt dutch oven. Heat the oil over medium-high heat. Season the shanks with salt and pepper, and burn them on all sides in batches. Set the shanks aside.
2. Make the sauce: Saute the veggies until the onion starts to soften. Add the garlic and tomato paste, stir well, and cook for another minute. Pour in the passata, broth, wine, and stir everything to combine. Add the herbs, bay leaves, and cinnamon sticks, then add all the shanks back to the pot guaranteeing they are fully submerged.
3. Braise: Cover the pot with a lid and cook in the oven for 2 hours. Eliminate the cover, and let it cook for another 30 minutes uncovered.
4. Make the sauce: Eliminate the shanks from the pot and strain whatever into a saucepan through a sieve. Simmer for about 10 minutes, or till lowered by half. You can include a cornstarch slurry to thicken the sauce further if you prefer! Spoon a percentage of sauce over the shanks to serve and leave the rest in a gravy boat on the side.

Other Cooking Options

This dish would work best if you own a large pressure or sluggish cooker to fit the shanks in nicely. Otherwise, you can cut the recipe in half to accommodate for what tools you have.

In a pressure cooker:

Follow actions 2 to 4 utilizing the searing function of your pressure cooker. Include the shanks back to the pot of your pressure cooker, close the lid, cook on high pressure for 35 minutes, then let the pressure release naturally for 15 minutes

In a sluggish cooker:

Follow step 2 and 3 of this recipe in a large pot. Transfer the sautéed veggies to your slow cooker, and include the rest of the ingredients. Mix well with a big spoon or whisk and include the lamb shanks to the sluggish cooker. Make certain they are completely immersed. Cook on low for 8 hours or on high for 4 to 6 hours Follow actions 5 and 6 of this dish to make the sauce.

How To Serve

I served these over my preferred creamy polenta! It was a match made in paradise. You can also enjoy it over mashed potatoes, rice, or some mashed or riced cauliflower for a low-carb option!

Trying to consider some veggies to opt for this dish? Try these recipes!

• Italian Roasted Mushrooms and Veggies
• Balsamic Parmesan Roasted Asparagus and Tomatoes
• Garlic Parmesan Roasted Brussels Sprouts
• Roasted Fingerling Potatoes

How to Shop Leftovers

Cooked lamb will last 3-4 days cooled. Keep these shanks in an airtight container. You can keep them with the sauce or you can save the sauce in a different container, but I would definitely recommend reheating them all together. That will avoid the meat from drying out!

You can reheat these shanks in the microwave. If you aren’t a microwave fan, reheat either in a pot over medium heat on the stovetop or you can utilize an oven-safe pot covered with a lid. Bake at 300 F or about 15-20 minutes

You can likewise freeze your leftovers up to 4-6 months It will take about 30-35 minutes in the oven.

Looking for More Fall-Apart-Tender Recipes? Attempt These!

• Guinness Braised Short Ribs
• Slow Roast Leg of Lamb
• Instant Pot BARBEQUE Pork Ribs
• Perfect Pulled Pork
• Coq Au Vin
• Beef Bourguignon
• Hungarian Goulash
• Pork Carnitas
• Herb Crusted Crown Roast