Lamb shanks are one of my absolute favorite things to make for Easter. There is something about a slow braised lamb dish that just feels so fitting for the holiday. This recipe is especially good because the lamb turns unbelievably tender, literally falling off the bone and melt in your mouth. And the sauce that develops from the braise is rich, flavorful, and so delicious you will want to spoon it over everything on your plate. So ditch the lamb chops, and make this on Easter instead!
Key Ingredients & Substitutions:
- Lamb Shanks – Lamb shanks are perfect for braising because they become incredibly tender and rich when cooked low and slow. You can substitute with beef short ribs or beef shank for a similar result.
- Avocado Oil – A high heat oil used for searing the lamb to build flavor. You can substitute with rice oil or another high smoke point oil.
- Tomato Paste – Adds richness, depth, and umami while helping to thicken the sauce slightly. You can substitute with crushed tomatoes, but the flavor will be lighter.
- Chicken or Beef Stock – Forms the base of the braising liquid and adds richness. Beef stock will give a deeper flavor, while chicken stock is lighter. Vegetable stock can also be used.
-
Pinot Noir or Cabernet Sauvignon – Red wine adds acidity, depth, and complexity to the braising liquid. You can substitute with additional stock plus a splash of balsamic vinegar if avoiding alcohol.
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Red Wine Braised Lamb Shank
Prep Time: 20 minutes
Cook Time: 2 Hours
Total Time: 2 Hours 20 minutes
Serves: 2
Ingredients:
- 2 lamb shanks
- Salt and pepper
- 2 Tbsp avocado oil
- 1/2 onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 5 garlic cloves, minced
- 2 Tbsp tomato paste
- 2.5 cups red wine
- 3-4 cups chicken or beef stock
- 2 bay leaves
- 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!
STEP 2.
Preheat the oven to 350°F.
STEP 3.
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. This is around 4-5 minutes per side.
STEP 4.
In the same pan, saute the onions, carrots, and celery, salting as you go, until transparent and cooked through. Add the garlic 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 5.
Add the stock and bay leaves, along with the lamb shanks. Make sure the liquid comes up ¾ of the side of the shanks. Season the liquid with salt and pepper to taste. Bring up to a low simmer, top with a lid and transfer to the oven and braise for 1.5 hours.
STEP 6.
After 1.5 hours, check for doneness. If the lamb is tender and can easily shred between two forks, it is done. If it is still tough, return to the oven and check every 30 minutes until it is done.
STEP 7.
Remove the lamb and set aside. Strain the liquid through a fine mesh strainer over a bowl and return the liquid to the pot stovetop.
STEP 8.
Place over medium high heat and bring it up to a simmer. Reduce the sauce until it is thickened like an aus jus, around 10 minutes. Turn off the heat.
STEP 9.
Pour the sauce over the lamb and enjoy!
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