As the aroma of braised lamb shanks fills the kitchen, I’m transported back to a cherished family tradition that has been the centerpiece of our holiday gatherings for years. It was during one particularly memorable Christmas in my grandmother’s cozy kitchen that I first experienced the magic of this dish. My grandmother, a culinary wizard with a knack for turning simple ingredients into extraordinary feasts, had a way of making every meal feel like a special occasion.
I remember walking into her kitchen, where the scent of slow-cooked lamb mingled with the earthy fragrance of rosemary and thyme. The kitchen was bustling with activity, yet there was a serene comfort in the chaos. My grandmother would always share her wisdom as she prepared her signature braised lamb shanks, a dish that had been passed down through generations. She would regale us with stories from her travels to the Mediterranean, where she had learned the art of braising from local chefs in quaint village markets.
Every time we gathered around the table, the tender lamb shanks were served alongside hearty side dishes and fresh bread. It was more than just a meal; it was a celebration of family, heritage, and the joy of sharing a homemade feast. The rich, velvety sauce, made from a blend of red wine, tomatoes, and aromatic herbs, enveloped the lamb shanks, making each bite a burst of savory goodness. The carrots and onions added a subtle sweetness, perfectly complementing the robust flavors of the meat.
As I recreated this dish in my own kitchen, I felt a profound connection to those family moments. The process of browning the lamb shanks, sautéing the vegetables, and simmering the pot for hours felt like a tribute to my grandmother’s culinary legacy. It was a reminder of the love and care that went into each meal and the joy of bringing people together through food.
Now, as you embark on your own culinary adventure with this recipe, I hope you experience the same warmth and satisfaction that this dish has always brought to my family. Whether you’re preparing it for a special occasion or a comforting weekend dinner, these braised lamb shanks are sure to become a cherished part of your culinary repertoire.
Making Braised Lamb Shanks
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Ingredients
- 6 lamb shanks (about 5 pounds)
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, chopped
- 3 large carrots, peeled and cut into 1/4-inch rounds
- 10 cloves garlic, minced
- 1 bottle (750 ml) dry red wine
- 1 can (28 ounces) diced tomatoes with juice
- 1 can (14.5 ounces) low-sodium chicken broth
- 1 can (14.5 ounces) beef broth
- 5 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons lemon zest
Directions
- Season the lamb shanks with salt and pepper. In a large heavy-bottomed pot, heat olive oil over medium-high heat. Brown the shanks in batches, about 8 minutes per batch. Once browned, remove the shanks and set aside.
- Add the chopped onions, carrot rounds, and minced garlic to the same pot. Sauté until the vegetables are golden, about 10 minutes.
- Pour in the red wine, diced tomatoes with their juice, chicken broth, and beef broth. Stir in the chopped rosemary, thyme, and lemon zest.
- Return the browned lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for about 2 hours, until the meat is tender.
- After 2 hours, remove the lid and continue to simmer for an additional 30 minutes, or until the meat is very tender. (For best results, this dish can be prepared a day in advance. Let it cool, refrigerate, and reheat over medium heat before serving.)
- Transfer the lamb shanks to a serving platter and cover with foil. Boil the remaining liquid until it thickens, about 15 minutes. Adjust seasoning with salt and pepper as needed, and spoon the sauce over the lamb shanks before serving.
Storing Suggestion
Store any leftover braised lamb shanks in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the shanks and sauce in separate containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Cooking Tips
For a richer flavor, you can sear the lamb shanks in batches to ensure they get a good brown. If you prefer a thicker sauce, you can blend part of the vegetables before adding them back to the pot. Use a good quality red wine for best results.
Serving Suggestions
Serve the braised lamb shanks with mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce. Pair the dish with a side of steamed green vegetables or a fresh salad for a complete meal.
Ingredient Substitutions
If you prefer not to use red wine, substitute it with an equal amount of beef broth. Fresh rosemary and thyme can be replaced with dried herbs, though you’ll need less (1 to 1.5 teaspoons of each). If you don’t have lamb shanks, you can use lamb shoulder or beef shanks as alternatives.
Seasonal Variations
In the fall and winter, add root vegetables like parsnips or turnips for extra flavor. During the spring and summer, incorporate fresh herbs such as basil or parsley, and consider adding seasonal vegetables like green beans or bell peppers.
Allergen Information
This recipe does not contain common allergens such as nuts, dairy, or gluten. However, always check labels on store-bought ingredients like broth and wine to ensure they meet your dietary needs.
FAQ:
How long should I cook lamb shanks?
Lamb shanks should be cooked for about 2 hours covered and an additional 30 minutes uncovered to achieve tenderness. The cooking time might vary slightly depending on the size of the shanks and your stove.
Can I use a slow cooker for this recipe?
Yes, you can adapt this recipe for a slow cooker. Brown the lamb shanks as directed, then transfer them to the slow cooker. Add all the other ingredients, cover, and cook on low for 7-8 hours or until the meat is tender.
What should I serve with braised lamb shanks?
Braised lamb shanks pair well with mashed potatoes, polenta, or crusty bread. You can also serve them with a side of vegetables like green beans or a fresh salad.
Can I prepare this dish ahead of time?
Yes, braised lamb shanks can be made a day in advance. Allow the dish to cool, then refrigerate. Reheat gently on the stovetop before serving. The flavors often improve after a day in the refrigerator.
How can I thicken the sauce?
If you prefer a thicker sauce, you can reduce it by boiling it down for about 15 minutes after removing the lamb shanks. Alternatively, you can blend some of the vegetables into the sauce to thicken it.
Can I freeze braised lamb shanks?
Yes, you can freeze braised lamb shanks. Place the shanks and sauce in separate airtight containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Braised Lamb Shanks
Ingredients
- 6 lamb shanks around 5 pounds
- 2 tablespoons extra-virgin olive oil
- 2 medium onions diced
- 3 large carrots peeled and sliced into 1/4-inch rounds
- 10 cloves garlic minced
- 1 bottle 750 ml dry red wine
- 1 can 28 ounces diced tomatoes with their juice
- 1 can 14.5 ounces low-sodium chicken broth
- 1 can 14.5 ounces beef broth
- 5 teaspoons freshly chopped rosemary
- 2 teaspoons freshly chopped thyme
- 2 teaspoons lemon zest
Instructions
- Season the lamb shanks with salt and pepper. Heat olive oil in a large heavy pot over medium-high heat. In batches, brown the shanks on all sides, which should take about 8 minutes. Remove the shanks from the pot and set aside.
- Add diced onions, carrot rounds, and minced garlic to the pot, and sauté until they turn golden, which will take around 10 minutes. Pour in the wine, diced tomatoes with their juice, chicken broth, and beef broth. Stir in the rosemary, thyme, and lemon zest.
- Return the browned lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and let it simmer until the meat becomes tender, approximately 2 hours.
- Remove the lid and continue to simmer for an additional 30 minutes, or until the meat is very tender. (You can prepare this dish a day in advance. Allow it to cool, then refrigerate. Reheat over medium heat before serving.) Transfer the lamb shanks to a serving platter and cover with foil. Boil the remaining liquid in the pot until it reduces and thickens, about 15 minutes. Season with additional salt and pepper, then spoon the sauce over the lamb shanks before serving.
