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Braised Lamb Shank with Red Wine Reduction Sauce
Created by: Howcan Team
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F.
- Season the lamb shanks with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat.
- Add the lamb shanks and sear on all sides until browned, about 8 minutes.
- Remove the lamb shanks and set aside.
- Add the onion, carrots, and celery to the Dutch oven and cook until softened, about 5 minutes.
- Add the garlic and cook for an additional 1 minute.
- Pour in the red wine and beef broth, and stir in the tomato paste.
- Return the lamb shanks to the pot and add the rosemary and thyme sprigs.
- Bring the liquid to a simmer, then cover the Dutch oven and transfer to the preheated oven.
- Braise the lamb shanks for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- Remove the lamb shanks from the pot and keep warm.
- Strain the braising liquid into a saucepan and bring to a boil over medium-high heat.
- Reduce the liquid by half to create a thickened red wine reduction sauce.
- Season the sauce with salt and pepper to taste.
- Serve the braised lamb shanks with the red wine reduction sauce drizzled over the top.
The history of Braised Lamb Shank with red wine reduction sauce dates back to ancient Mediterranean and Middle Eastern cuisines. This hearty dish gained popularity in French and Italian regions, where it became a staple in fine dining establishments. Renowned chefs like Julia Child and Gordon Ramsay have elevated this dish, infusing it with their unique culinary twists. Today, the best versions of this dish can be found in upscale French and Italian restaurants, where chefs meticulously braise the lamb shanks to tender perfection and craft a rich, velvety red wine reduction sauce. The key to this dish lies in the slow braising process and the quality of the red wine used for the reduction.
200 min
4
650 calories
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