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Lamb Shank with Red Wine 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.
- Brown the lamb shanks on all sides, then remove and set aside.
- Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Pour in the red wine and beef broth, then stir in the tomato paste.
- Return the lamb shanks to the pot, along with the rosemary and thyme sprigs.
- Bring the liquid to a simmer, then cover the pot 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 sauce until it thickens, then season with salt and pepper to taste.
- Serve the lamb shanks with the red wine sauce spooned over the top.
Lamb Shank with Red Wine Sauce is a classic dish that originated in the Mediterranean region. The slow-cooked lamb shank is braised in a rich red wine sauce, infusing the meat with deep, savory flavors. This dish has been a staple in French and Italian cuisine for centuries, with each region adding its own unique twist to the recipe. Renowned chefs like Julia Child and Lidia Bastianich have popularized their versions of this dish, making it a favorite in fine dining establishments around the world. The key to a perfect Lamb Shank with Red Wine Sauce lies in the quality of the ingredients and the slow, gentle cooking process, allowing the flavors to meld and the meat to become tender and succulent. For the best version of this dish, head to a traditional French or Italian restaurant known for their expertise in braising meats. The most important elements to get right are the choice of wine for the sauce and the cooking time for the lamb shank, ensuring it is fall-off-the-bone tender. For a twist on the classic recipe, some chefs also incorporate herbs like rosemary and thyme, or add in vegetables like carrots and onions to enhance the flavors. Whether enjoyed in a rustic countryside inn or a Michelin-starred restaurant, Lamb Shank with Red Wine Sauce is a timeless dish that continues to delight food enthusiasts around the world.
200 min
4
650 calories
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