Are you in the mood for a dish that warms you from the inside out? Look no further than this Braised Lamb Shanks with Red Wine Sauce. It’s a delightful combination of tender meat and rich flavors, perfect for a cozy dinner at home or an elegant gathering with friends. The best part? This recipe is gluten free, making it suitable for those with dietary restrictions.
This cooking method elevates the lamb, allowing it to absorb the deep, complex flavors of red wine, herbs, and spices. When the meat is slow-cooked, it becomes incredibly tender, practically falling off the bone. Pair it with creamy mashed potatoes or roasted vegetables for a well-rounded meal that will leave everyone asking for seconds.
Braised Lamb Shanks with Red Wine Sauce: A Cozy Delight
The Braised Lamb Shanks with Red Wine Sauce is a comforting dish that offers a rich, savory taste. The succulent lamb is infused with aromatic herbs and a robust wine sauce, creating a mouthwatering experience that is both hearty and satisfying.
Each bite is a blend of tender meat and a luscious, velvety sauce that tantalizes the taste buds, leaving you craving more.
Ingredients
- 4 lamb shanks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups red wine (gluten free)
- 4 cups beef or vegetable broth (gluten free)
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme, chopped
- 1 bay leaf
- Fresh parsley for garnish
Instructions
- Prepare the Lamb: Season the lamb shanks generously with salt and pepper.
- Sear the Shanks: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb shanks and sear on all sides until browned, about 5-7 minutes. Remove from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add the Liquids: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let it reduce by half.
- Combine Ingredients: Stir in the broth, tomato paste, thyme, and bay leaf. Return the lamb shanks to the pot, ensuring they are submerged in the liquid.
- Braise the Lamb: Cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C). Braise for about 2 to 2.5 hours, or until the lamb is fork-tender.
- Serve: Remove the lamb shanks from the pot and let them rest for a few minutes. Meanwhile, strain the sauce if desired, and return it to the pot to simmer and thicken slightly. Serve the lamb shanks with the sauce poured over the top, garnished with fresh parsley.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 450kcal
- Fat: 25g
- Protein: 40g
- Carbohydrates: 10g
