Braised Lamb Shanks
This recipe outlines a classic method for braising lamb shanks. It focuses on developing deep flavor by searing the shanks and intensely browning aromatic vegetables. Deglazing with red wine and a long, slow braise in liquid renders the meat exceptionally tender. The dish is finished with a vibrant Gremolata for brightness.
Equipment
- 1 Large Dutch Oven For searing and braising
- 1 Food Processor To puree vegetables
- 1 Cutting Board and Chef's Knife
- 1 Wooden Spoon or Heatproof Spatula For stirring and scraping
- 1 Sheet Tray To rest shanks
Ingredients
Main
- 3 carrots peeled and cut into 1/2-inch dice
- Extra-virgin olive oil
- 3 celery ribs cut into 1/2-inch dice
- 4 lamb shanks each about 1 1/4 pounds; 1 shank is a portion
- 4 cloves garlic
- Kosher salt
- 1 12-ounce can tomato paste
- 1 large Spanish onion or 2 small yellow onions cut into 1-inch dice
- 2 cups hearty red wine
- 2 tablespoons finely chopped rosemary leaves
- 10 to 12 thyme branches tied together in a bundle
- 3 to 4 cups water
- 4 bay leaves
- Gremolata recipe follows
- 1 orange zested
- 1 lemon zested
- 1/4 cup finely chopped parsley leaves
- 1 small garlic clove minced
- 2 tablespoons freshly grated horseradish
Instructions
- Preheat the oven to 400 degrees F.
- Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.
- Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
- Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.
- Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.
- Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.
- Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired,
- Call yourself a superstar!!!
Notes
Achieving a deep brown crust on both the lamb shanks and the pureed vegetables is critical; this builds layers of flavor through the Maillard reaction. Don't rush these steps. Ensure the shanks remain mostly submerged in liquid during braising to keep them moist and tender; check and add water as needed. Defatting during cooking results in a cleaner sauce. The Gremolata adds a crucial bright, fresh counterpoint to the rich braised meat. Consider serving with a starch like polenta or mashed potatoes to soak up the sauce.