Braised Lamb Shank

Braised Lamb Shank
Braising lamb shanks might sound a little intimidating, but honestly it couldn't be easier. After a quick sear the oven does all the work for you!
Recipe type: Main
  • 6 lamb shanks
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • 4 tbsp. butter, divided
  • 1 onion, chopped
  • 2 medium carrots, peeled and finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp. tomato paste
  • 2 c. low-sodium beef broth
  • 1 (15-oz.) can tomato sauce
  • 2 sprigs rosemary
  • 1 c. red wine
  • Mashed potatoes, for serving
  1. Preheat oven to 350°. Season lamb shanks with salt and pepper. In a large dutch oven over medium-high heat, heat oil. Add lamb and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.
  2. Return pot to stove and melt 2 tablespoons butter over medium heat. Add onion and carrot and cook until soft, 4 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until vegetables are coated.
  3. Pour in broth and tomato sauce, then add lamb shanks back in. Add rosemary and bring to a boil. Cover and transfer to oven. Cook until lamb shanks are completely tender, 2 hours.
  4. Remove lamb from pot and place on a cutting board. Tent with foil to keep warm. Discard rosemary.
  5. Return pot to stove over medium heat. Add wine and bring to a boil. Reduce heat and let simmer until thickened, 10 minutes. Stir in remaining 2 tablespoons butter.
  6. Serve lamb with mashed potatoes and spoon sauce over.




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