Wine Braised Lamb Shanks

It's not often that we can't finish a bottle of wine...so when I found a half empty bottle in the pantry, I was shocked and confused. I couldn't bear to throw it out, so I saved it until I finally decided to use it for this recipe. Although the cook time is lengthy at 2 hours, the prep is fairly simple for this stunning meal!

Wine braised lamb shanks plated on top of mashed shallot potatoes and veggies + some of our favorite TX wine!


WINE BRAISED LAMB SHANKS


Protein: lamb

Prep Time: 30 minutes

Cook Time: 2 hours


INGREDIENTS (9-10):

lamb shanks (2 large)

olive oil (4 tbsp)

salt and pepper or seasoning of choice (8 tbsp)

onion (1 white or yellow)

carrots (1 c)

celery (3 stalks)

garlic (2 tbsp minced)

red wine - dry varietal (2 c)

chicken stock or vegetable broth (4 c)

fresh rosemary and/or thyme (optional)


INSTRUCTIONS:


-Preheat oven to 425F.


-Pat lamb shanks dry and rub with salt + pepper (or seasoning of choice).


-Chop onion, carrot, celery and garlic and set aside.


-Pour ~2 tbsp of the olive oil into the dutch oven/pot and place on the stove at medium heat.


-Add lamb shanks to the hot oil and sear on all sides until browned.

-Remove lamb shanks from the pot and hold on a plate.

(Ideally, you can sear the lamb in the dutch oven you will use for the entire process- but if they are too big, it may be easier to sear them on a separate pan like I did below and then transfer them before going in the oven.)

Seared lamb shanks and veggies cooking in the dutch oven.


-Pour an additional 2 tbsp of olive oil to the dutch oven and then add chopped onion, carrot, celery and garlic. Cook lightly until the veggies start to soften (about 5-10 minutes), stirring frequently.


-Carefully add the red wine and broth to the pot and bring the entire mixture to a boil.


-Once boiling, add the lamb shanks back in, submerging them as much as possible.


-Add fresh herbs, and then transfer to the preheated oven.


-Cook lamb shanks until they reach an internal temperature of 160F - turning the shanks every 30 minutes or so. This should take about 2 hours to complete.

-Highly suggest plating this over mashed potatoes for a full meal!

-Dig in!