Name: Braised Lamb Shanks
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 4 large lamb shanks (or 6 small lamb shanks) -; Kosher salt -; Freshly ground black pepper -; 2 tbsp. extra-virgin olive oil -; 4 tbsp. unsalted butter, divided -; 1 yellow onion, finely chopped -; 2 medium carrots, peeled, finely chopped -; 3 garlic cloves, minced -; 2 tbsp. tomato paste -; 2 c. low-sodium beef broth -; 1 (15-oz.) can tomato sauce -; 2 rosemary sprigs -; 1 c. red wine -; Mashed potatoes, for serving (optional) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Braised Lamb Shanks

1. 4 large lamb shanks (or 6 small lamb shanks) -

2. Kosher salt -

3. Freshly ground black pepper -

4. 2 tbsp. extra-virgin olive oil -

5. 4 tbsp. unsalted butter, divided -

6. 1 yellow onion, finely chopped -

7. 2 medium carrots, peeled, finely chopped -

8. 3 garlic cloves, minced -

9. 2 tbsp. tomato paste -

10. 2 c. low-sodium beef broth -

11. 1 (15-oz.) can tomato sauce -

12. 2 rosemary sprigs -

13. 1 c. red wine -

14. Mashed potatoes, for serving (optional) -

How to cook deliciously - Braised Lamb Shanks

1. Stage

Arrange a rack in center of oven; preheat to 350°. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Working in batches if needed, add lamb and cook until golden brown all over, about 4 minutes per side. Transfer lamb to a plate.

2. Stage

In same pot over medium heat, melt 2 Tbsp. butter. Add onion and carrots and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and cook, stirring, until vegetables are coated, about 2 minutes.

3. Stage

Pour in broth and tomato sauce, then return lamb shanks to pot. Add rosemary and bring to a boil. Cover and transfer to oven.

4. Stage

Braise until lamb shanks are completely tender, about 2 hours.

5. Stage

Transfer lamb to a cutting board. Tent with foil to keep warm. Discard rosemary.

6. Stage

Return pot to stove over medium heat. Add wine and bring to a boil. Reduce heat to medium-low and bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes. Stir in remaining 2 Tbsp. butter.

7. Stage

Serve lamb with mashed potatoes (if using) and spoon sauce on top.