Lamb Shanks Braised Wine (Print Version)
Slow-braised lamb shanks with a rich red wine sauce and aromatic herbs for a hearty meal.
# Ingredients You'll Need:
→ Meat
01 -
4 lamb shanks
→ Vegetables
02 -
1 onion, peeled and halved
03 -
8 garlic cloves, peeled
→ Liquids
04 -
2 cups red wine
05 -
2 cups lamb or beef stock
06 -
1/4 cup tomato purée
07 -
1/4 cup vegetable oil
→ Others
08 -
1/4 cup brown sugar (optional)
09 -
2 bay leaves
10 -
1 teaspoon dried thyme or a few sprigs fresh thyme leaves
11 -
1/4 cup cornstarch
12 -
Salt and freshly ground black pepper, to taste
# Step-by-Step Instructions:
01 -
Set oven to 350°F and prepare a heavy-bottomed ovenproof pan.
02 -
Heat vegetable oil over medium heat. Add lamb shanks and brown all sides until golden.
03 -
Add onion and garlic to the pan; cook until fragrant and slightly softened.
04 -
Pour in red wine, stock, tomato purée, and optional brown sugar. Add bay leaves and thyme. Bring to a simmer.
05 -
Cover the pan and place it in the oven. After one hour, reduce temperature to 300°F and continue braising for 2 to 3 hours until meat is tender and falls off the bone.
06 -
Remove lamb and herbs from pan. Blend the remaining sauce to a smooth consistency, then return to pan and season with salt and pepper.
07 -
Mix cornstarch with water to form a slurry, slowly incorporate into sauce while stirring until thickened to desired consistency.
08 -
Place lamb shanks on plates and serve sauce on the side.
# Extra Tips & Details:
01 -
For best browning, avoid crowding the pan to achieve the Maillard reaction.
02 -
Leftovers improve in flavor after a day refrigerated.
03 -
Cornstarch slurry is used to thicken sauce gently.