Looking for a mouthwatering main dish to grace your holiday table? These red wine-braised lamb shanks feature tender, fall-off-the-bone meat and a rich, decadent sauce. The slow-cooking process of braising breaks down the sometimes tougher connective tissue of shanks into a particularly flavorful cut of meat. Serve with garlic mashed potatoes topped with crispy shallots.
Level
Intermediate
Prep Time
15 minutes
Cook Time
3 hours
Serves
4
Cook it With Our
Directions
- Preheat braiser over medium-high heat for 3-5 minutes.
- Brush lamb shanks with Dijon mustard, and season with salt and pepper.
- Over medium-high heat, add olive oil and sear lamb on all sides, about 5-7 minutes.
- Remove lamb and add onions. Sauté onions for 5 minutes. Add carrots, mushrooms, garlic, rosemary, chicken broth, and red wine.
- Bring contents to a boil and reduce to a simmer. Add lamb and cover for 2½ hours, turning lamb twice during the braising process.
- Remove lamb from the braiser, and reduce liquid until thickened, about 10 minutes.
*Note: Frenching is a technique where a portion of the rib bone is exposed and all meat is removed from the bone.
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