Description
Mediterranean lamb shanks invite comfort and depth, weaving hearty Italian herbs with slow-cooked lamb’s rich essence. Simmering red wine and aromatic rosemary create a luxurious dinner experience you’ll savor with pure culinary satisfaction.
Ingredients
Scale
Proteins:
- 4 lamb shanks (bone-in)
Aromatics and Vegetables:
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
Liquids and Seasonings:
- 2 tablespoons (30 milliliters) olive oil
- 1 cup (240 milliliters) red wine (dry variety like Cabernet Sauvignon or Merlot)
- 2 cups (480 milliliters) beef or vegetable stock
- Salt, to taste
- Pepper, to taste
Herbs and Spices:
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 pinch cinnamon (optional)
- 1 pinch cumin (optional)
Instructions
- Prepare seasoned lamb shanks by generously coating with salt and pepper, ensuring even coverage for maximum flavor infusion.
- Heat olive oil in a robust Dutch oven over medium-high temperature, creating a sizzling environment for meat browning.
- Carefully sear lamb shanks on all exterior surfaces until a rich, golden-brown crust develops, approximately 4-5 minutes per side, developing deep caramelized notes.
- Transfer browned shanks to a temporary plate, preserving their flavorful exterior.
- In the same cooking vessel, introduce chopped onions, carrots, and celery, allowing vegetables to soften and release aromatic essences for 5-6 minutes.
- Incorporate minced garlic, stirring briefly to awaken its fragrant qualities without burning.
- Deglaze the pot with red wine, using a wooden spatula to scrape accumulated flavor-rich brown bits from the bottom, creating a complex foundation.
- Allow wine to simmer and reduce, concentrating its robust character and eliminating raw alcohol undertones.
- Return lamb shanks to the pot, nestling them among the vegetables.
- Pour in stock, then introduce rosemary, thyme, bay leaf, cinnamon, and cumin, creating a deeply layered braising liquid.
- Ensure liquid covers approximately half the meat’s surface, promoting even cooking and moisture retention.
- Reduce heat to low, cover pot, and allow gentle braising for 2-2.5 hours until meat becomes extraordinarily tender and nearly falling off the bone.
- Once meat reaches desired tenderness, carefully remove shanks from liquid.
- Optional: Reduce braising liquid for 10 minutes to create a more concentrated, glossy sauce.
- Plate lamb shanks, generously drizzle with reduced sauce, and garnish with fresh herbs for a vibrant, aromatic finish.
Notes
- Enhance meat tenderness by patting lamb shanks dry before seasoning to ensure perfect browning and caramelization.
- Opt for grass-fed lamb for richer flavor and more nutritional benefits, providing a healthier protein option.
- Transform this dish into a gluten-free meal by ensuring all ingredients like stock and wine are certified gluten-free.
- Reduce cooking time by using a pressure cooker, cutting braising duration to approximately 45-50 minutes while maintaining incredible meat softness.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 90 mg