Tomato & Red Wine Braised Lamb Shanks

Lamb has a bad rap in the United States for being gamey and gross, and this is often because it is made incorrectly or sourced poorly With any meat out there, you can always find cuts or quality that you don’t like, and it is the same for lamb. If you are hesitant to make lamb, then I encourage you to start with this braised lamb shank recipe!

Lamb shanks are the most delicious part of the lamb in my opinion! When cooked low and slow with lots of aromatics and spices, a lamb shank is super shreddy, falls off the bone, and is quite flavorful! I am a strong believer that everyone would like lamb if they tried this recipe!

Ingredients and Substitutions:

• Lamb Shank – a lamb shank is a bone in piece of lamb from the lower leg of the lamb. It is tough until it is cooked low and slow, which results in melt in your mouth meat. I found mine at Whole Foods, but you can also order through a butcher. I prefer grass fed lamb, but any lamb shank will work.
• Onions, carrots & celery – these are the vegetables used to flavor the braise. If you dislike any of these you can omit, however they are strained out at the end, so they are only there for flavor.
• Can diced tomatoes – I love using canned diced tomatoes because they are canned at peak ripeness and have great flavor. Alternatively, you can use fresh diced tomatoes here.
• Red wine – I love using a dry red wine like a pinot noir for this recipe. A cabernet sauvignon would also work great. If you cannot consume wine, omit and increase the stock amount instead.
• Chicken or beef stock – I use chicken or beef stock here because they are easier to find than lamb stock. If you can get your hands on some lamb stock, that would be even tastier!
• Arrowroot or cornstarch – this is used to thicken the sauce at the end. Either arrowroot or cornstarch would work here. I wouldn’t replace with another starch or flour because the texture will change.

Ingredients:

• 2 lamb shanks, silverskin removed
• salt and pepper
• 2 tbsp avocado oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 5 garlic cloves, minced
• 1 tbsp smoked paprika
• 2 tbsp tomato paste
• 2 cups pinot noir or red wine
• 1 cup canned diced tomatoes
• 3-4 cups chicken or beef stock
• 2 bay leaves
• 1 tbsp arrowroot or cornstarch
• minced parsley for garnish

Preparation:

STEP 1.

The day prior to cooking, salt and pepper the lamb shanks and leave in the fridge overnight. If you are in a time pinch, salt and pepper right before cooking!

Day of preheat the oven to 325*F.

STEP 2.

In a dutch oven, add avocado oil over medium heat. Sear the lamb shanks on all sides until golden brown and remove from the pan.

STEP 3.

In the same pan, saute the onions, carrots, and celery, salting as you go, until transparent and cooked through. Add the garlic and smoked paprika and saute another 2 minutes. Add the tomato paste and cook until it is a rust color, another 2-4 minutes. Deglaze with the red wine, scraping up all the brown bits.

STEP 4.

Add the diced tomatoes, stock and bay leaves, along with the lamb shanks. Make sure the liquid comes up ¾ of the side of the shanks. Bring up to a low simmer, top with a lid and transfer to the oven and braise for 1.5 hour. After one hour, flip the shanks over and return to the oven for another 1.5 hour. Remove once the meat is fork tender. If it is still tough, leave in the oven and cook until tender.

STEP 5.

Return the pot stovetop. Remove the shanks and set aside. Strain the sauce through a fine mesh strainer and discard the vegetables. Return the sauce stovetop and place over medium heat. In a small bowl whisk together the arrowroot powder with 1 tbsp of water until it is smooth. Stir the slurry mixture into the simmering sauce until thickened. Serve over the lamb shanks, top with parsley, and enjoy.