
Braised Lamb Shanks
Share
Rich, tender, and fall-off-the-bone delicious, these Braised Lamb Shanks are the ultimate comfort dish. Slowly simmered with wine, herbs, and Borsari Seasoning, the lamb develops deep, savory flavor while becoming melt-in-your-mouth tender. Perfect for special occasions or a cozy Sunday dinner, this recipe is sure to impress.
Ingredients
- 4 Lamb Shanks
- 3 tbsp Borsari Olive Oil
- 2 tsp Borsari Original Seasoning
- 1 large Onion, chopped
- 2 Carrots, chopped
- 3 cloves Garlic, minced
- 2 cups Red Wine
- 3 cups Beef or Lamb Stock
- 2 tbsp Tomato Paste
- 2 sprigs Fresh Rosemary
- 2 sprigs Fresh Thyme
- Fresh Parsley, chopped (for garnish)
Instructions
- Preheat oven to 325°F.
- Season lamb shanks with Borsari Seasoning. In a Dutch oven, heat Borsari Olive Oil over medium-high heat. Sear shanks on all sides until browned. Remove and set aside.
- Add onion, carrots, and garlic to the pot. Cook until softened, about 5 minutes.
- Stir in tomato paste, then pour in red wine. Scrape up browned bits from the bottom of the pot.
- Add stock, rosemary, and thyme. Return lamb shanks to the pot and bring to a simmer.
- Cover and transfer to the oven. Braise for 2 1/2 to 3 hours, or until lamb is tender and falling off the bone.
- Remove shanks and strain sauce if desired. Serve lamb over mashed potatoes, polenta, or risotto, topped with fresh parsley.
Pro Tips
- Sear the lamb shanks well before braising to build layers of flavor.
- Use a Dutch oven or heavy-bottomed pot with a tight-fitting lid for best results.
- Let the shanks braise low and slow, patience is the key to tender meat.
- Serve over mashed potatoes, polenta, or risotto to soak up the flavorful sauce.