Braised Lamb Shanks in Red Wine

Name: Braised Lamb Shanks in Red Wine
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: French, Italian, British
Ingredients: 0.67 cup All-Purpose Flour; 1 tsp Black Peppercorns; 2 whole Carrot; 2 stalk Celery; 3 cups Chicken Stock; 1 whole Cut Leeks; 1 whole Dried Bay Leaves; 1 sprig Fresh Rosemary; 1 sprig Fresh Thyme; 4 lb Lamb Shank; 0.5 cup Olive Oil; 2 whole Onion; 1.5 cups Red Wine; 1 pinch Sea Salt; 12 cloves Whole Cloves

Dinner 🍽️Lunch 🥪 French 🇫🇷Italian 🇮🇹British High-Protein 💪Sugar-Free Comfort-Food Anabolic Diet

Braised Lamb Shanks in Red Wine feature tender, fall-off-the-bone meat infused with a deep, herbaceous richness from thyme, rosemary, and garlic. The slow braise melds red wine and stock into a velvety sauce that coats sweet carrots, onion, and leek. Perfect for a cozy dinner or a special weekend meal when you want comforting, robust flavors.

Prep20 mins
Cook3 hrs
Serves4
DifficultyMedium

1

Preheat the oven to 300 degrees F (150 degrees C).
2

Heat olive oil in a heavy metal roasting pan on the stove over medium-high heat. Toss the shanks with flour to coat well, then shake off the excess. Sear the shanks in the hot oil until well browned on all sides, then remove them from the pan and set aside.
3

Add the celery, carrots, onion, leek, and garlic to the roasting pan. Cook, stirring constantly, until softened and lightly browned, about 5 minutes. Season with the bay leaf, peppercorns, thyme, and rosemary. Pour in the chicken stock and red wine, raise the heat to high, and bring to a simmer. Season to taste with salt. Place the lamb shanks on top of the vegetables.
4

Cover the roasting pan tightly with heavy aluminum foil and place it in the preheated oven. Bake gently until the meat is tender and falling off the bone, 2 1/2 to 3 hours.
5

Remove the bay leaf and herb stems before serving the shanks with the vegetables and sauce.