How to Cook Chef Johns Braised Lamb Shanks in Easy Steps

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2 min read

Chef johns braised lamb shanks –Discover the exquisite flavors of Braised Lamb Shanks, a classic dish that combines succulent meat with aromatic herbs and spices. This recipe is perfect for a cozy dinner, making it an elegant choice for gatherings or special occasions. The slow cooking process ensures that the lamb becomes tender and infused with flavors, resulting in a dish that is both comforting and impressive.

Braised Lamb Shanks

Indulge in the rich and savory taste of braised lamb shanks. Every bite offers a delightful experience that will tantalize your taste buds.

Braised Lamb Shanks

Ingredients:

  • 4 lamb shanks, approximately 1 lb each
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cups red wine
  • 1 cup chicken or beef broth
  • 1 tablespoon tomato paste
  • 2 sprigs of fresh rosemary
  • 2 sprigs of fresh thyme
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the lamb shanks with salt and pepper, then brown them on all sides in the hot oil. Remove the shanks and set them aside.
  3. In the same pot, add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
  4. Add the tomato paste and cook for an additional minute, allowing it to caramelize slightly.
  5. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring the wine to a simmer and let it reduce for about 5 minutes.
  6. Add the broth and return the lamb shanks to the pot. Toss in the rosemary and thyme, adjusting the seasoning with additional salt and pepper.
  7. Cover the pot and transfer it to the preheated oven. Braise the lamb shanks for about 2 to 2.5 hours, or until the meat is fork-tender and easily pulls away from the bone.
  8. Once cooked, remove the shanks from the pot and let them rest for a few minutes. Skim any excess fat from the sauce, and if desired, reduce the remaining sauce on the stove for intensified flavor.
  9. Serve the lamb shanks warm, spooning the rich sauce over the top, and enjoy a comforting meal that’s sure to impress.