Lamb Shanks are braised with herbs, wine, and vegetables, until tender and shreddable.
Ingredients
5lbslamb shanks(I had 5)
2tbspgheeor other desired cooking fat
1mediumyellow onionchopped (I had 2 cups)
4smallcarrotschopped (I had 1.5 cups)
4smallyellow potatoeschopped (I had 2 cups)
2largegarlic clovesminced (I had 1.5tbsp)
14.5ounce canpetite diced tomatoes*
2cupsred wine**
2cupsbeef stock(or broth)
2sprigsfresh rosemary
10sprigsfresh thyme
1bay leaf
kosher salt
Instructions
Pat the lamb shanks dry with a paper towel to remove excess moisture. This will give us better browning when we sear.
Season the outside of the meat all over with kosher salt. I usually season by eye, but I recommend about two teaspoons if you are not sure what amount you need.
Heat the ghee in a braiser over medium high heat, then add the lamb shanks and sear on all sides until brown, about 10 minutes total. Remove the shanks to a plate.
Add the chopped onion, carrots, and potatoes straight to the pan (with the fat and drippings still there). Season with 1/2 tsp salt. Saute for about 10 minutes, until slightly softened, then add the garlic. Cook for 1 minute until the garlic smells fragrant.
Add the seared shanks back to the pan, then add the tomatoes, wine, beef stock, rosemary, thyme, and bay leaf (I tie the herbs together with twine for easy removal of the stems later, but this doesn't matter too much). Bring to a boil over high heat, then reduce to a simmer over medium low.
Cover the pan tightly with a lid, and simmer for 2 hours.
Flip the lamb shanks over, then simmer for 1 hour longer, uncovered.
Remove the tied herbs. The dish is now ready to eat, if you are pleased with the consistency of the sauce. Personally, I like to reduce it further. To do so, remove the meat temporarily to a plate, then boil the sauce for 10 minutes, until thickened. Return the lamb shanks to the pan, toss to coat in the sauce, then serve. I love serving it with Rice Pilaf. Enjoy!
Notes
*I like using petite diced tomatoes because I don't want big pieces here, but you can substitute with other types if you need to. You can also blend the sauce when you're done, if you prefer, either just pulsing a few times, or blending until smooth.**Any dry red wine works. I used a Pinot noir. You can also use Merlot, Cabernet Sauvignon, or Bordeaux.Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: Store in an airtight container for up to 3 months. To thaw with best results, leave in the fridge overnight, then reheat.Reheating: It’s perfectly fine to microwave this dish to reheat it, because it’s a very moist dish. You can also rewarm on the stove or in the oven, but keep it covered with a lid to prevent it from drying out. If the dish was frozen, I recommend thawing overnight before reheating. You can reheat straight from frozen, but you’ll have to do it on low power and stir often to make sure it warms as evenly as possible.Oven braising option: You can braise in the oven instead of on the stovetop, if you prefer. You will still need to sear the meat and saute the vegetables on the stovetop. But once you add all the liquid and bring it to a boil, you can transfer to a 350F oven and cook covered for 2 hours, then 1 more hour uncovered.