Name: Tender Braised Lamb Shanks
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 lamb shanks; 2 tablespoons olive oil; 1 large onion, diced; 3 carrots, chopped; 3 celery stalks, chopped; 4 garlic cloves, minced; 2 cups red wine (e.g., Cabernet Sauvignon); 2 cups beef or lamb stock; 2 tablespoons tomato paste; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 2 bay leaves; Salt and pepper to taste; Fresh parsley, chopped, for garnish

Celebrate Christmas with the rich, savory flavors of tender braised lamb shanks. This hearty dish features succulent lamb slow-cooked to perfection in a flavorful broth of red wine, herbs, and aromatic vegetables. Perfect for festive gatherings, the lamb becomes fall-off-the-bone tender, absorbing the essence of the seasonings for a comforting, luxurious meal. Served with creamy mashed potatoes or crusty bread, this dish is sure to impress your guests with its restaurant-quality presentation and melt-in-your-mouth texture. Ideal for cozy holiday dinners, it pairs beautifully with a robust red wine or sparkling holiday drinks for a truly memorable experience.

Recipe Tips and Tricks:

Use a heavy-bottomed pot for even heat distribution.
Brown the lamb shanks to enhance flavor.
Deglaze with wine to lift all the caramelized bits.
Slow cook for at least 2 hours for ultimate tenderness.
Add a splash of balsamic vinegar for extra depth.

Yield: 4 servings

Tender Braised Lamb Shanks

Savory, fall-off-the-bone tender lamb shanks slow-braised in red wine and herbs, perfect for a festive Christmas dinner.

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Additional Time 10 minutes

Total Time 3 hours

Ingredients

4 lamb shanks
2 tablespoons olive oil
1 large onion, diced
3 carrots, chopped
3 celery stalks, chopped
4 garlic cloves, minced
2 cups red wine (e.g., Cabernet Sauvignon)
2 cups beef or lamb stock
2 tablespoons tomato paste
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Instructions

Prepare the Lamb: Pat the lamb shanks dry with paper towels. Season generously with salt and pepper.
Brown the Shanks: Heat olive oil in a large pot over medium-high heat. Sear the lamb shanks on all sides until golden brown. Remove and set aside.
Sauté the Vegetables: In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
Deglaze: Stir in the tomato paste and cook for 1 minute. Pour in the red wine, scraping up any browned bits from the bottom. Bring to a simmer.
Combine and Cook: Return the lamb shanks to the pot. Add the stock, rosemary, thyme, and bay leaves. Cover and reduce the heat to low. Simmer for 2.5 hours, turning the shanks occasionally.
Finish: Check the seasoning and adjust as needed. Remove the bay leaves before serving.
Serve: Garnish with fresh parsley and serve with mashed potatoes, polenta, or crusty bread.

Notes

For a thicker sauce, remove the lamb shanks and simmer the liquid uncovered until it reduces.
This dish can be made a day ahead; it tastes even better as flavors develop overnight.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 789Total Fat 42gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 23gCholesterol 211mgSodium 349mgCarbohydrates 15gFiber 3gSugar 6gProtein 62g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.