Slow-braised lamb shanks recipe
Start by browning the lamb and cooking the vegetables
Now that your ingredients are all sorted, you can dive right into this recipe. First, preheat your oven to 300 F. Next, season the lamb shanks generously with both salt and pepper. Now, add 1 tablespoon of oil to a large ovenproof pot, and once it has heated up, put the lamb shanks in as well. You're not cooking the lamb shanks through, but instead, you are getting them nicely browned on each side. Once they're browned, remove them from the pot and add in the rest of the oil. Transfer the chopped onion, carrots, and garlic into the pot and fry them for about eight minutes, until they're soft and fragrant.
Add the rest of the ingredients and cook the lamb shanks
Once the onion, carrots, and garlic have had a chance to cook, you can move forward with the recipe. Add the rosemary and tomato paste to the pot and let them cook for about 30 seconds. Then, pour in the red wine and broth and give everything a stir, then allow the liquid to come to a simmer. Finally, place your lamb shanks back into the pot, submerging them in the sauce. Cover the pot with a lid and then pop the whole dish into the oven, allowing the lamb to slowly braise for three hours. Be sure to check on the lamb shanks halfway through cooking and add more broth if needed. Remove the pot's lid for the last 30 minutes of cooking, to allow the sauce to thicken up a bit.
Serve the slow-braised lamb shanks and enjoy
After your lamb shanks have cooked for the full three hours, check to make sure they're soft and tender. If they are, you're ready to plate them up and enjoy! Dalton serves her lamb shanks with mashed potatoes and vegetables. "This is great served with creamy mashed potatoes and vegetables including peas or green beans," she explains. "You could even serve it with rice to mop up the delicious sauce."
And, as if you needed another reason to love this recipe, Dalton notes that you can make this dish in advance and freeze it for up to three months. "Make sure to defrost for 24 hours before reheating [it] in a microwave or gently on the stove," she explains. We hope you love this delicious, easy, and impressive dish!
