Braised Lamb Shanks
Lamb shanks braised in the oven with tomato, red wine, and rosemary until fall-off-the-bone tender, served over mashed potatoes.
⏱️ Prep: 20 min🍳 Cook: 140 min
Ingredients
| 6 | lamb shanks | |
| — | kosher salt | |
| — | freshly ground black pepper | |
| 2 tbsp | 30 ml | extra-virgin olive oil |
| 4 tbsp | 60 ml | butter, divided |
| 1 | onion, chopped | |
| 2 | medium carrots, peeled and finely chopped | |
| 3 | cloves garlic, minced | |
| 2 tbsp | 30 ml | tomato paste |
| 2 cups | 480 ml | low-sodium beef broth |
| 1 can (15 oz) | canned tomato sauce | |
| 2 | sprigs rosemary | |
| 1 cup | 240 ml | red wine |
| — | mashed potatoes, for serving |
Instructions
- Preheat oven to 350°F. Season the lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat the oil. Add the lamb and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove the lamb from the pot and place on a plate.
- In the pot, melt 2 tablespoons butter over medium heat. Add the onion and carrots and cook until soft, 4 minutes. Add the garlic and cook until fragrant, 1 minute more, then add the tomato paste and stir until the vegetables are coated.
- Pour in the broth and tomato sauce, then return the lamb shanks to the pot. Add the rosemary and bring to a boil. Cover and transfer to the oven. Cook until the lamb shanks are completely tender, 2 hours.
- Remove the lamb from the pot and place on a cutting board. Tent with foil to keep warm. Discard the rosemary.
- Return the pot to the stove over medium heat. Add the wine and bring to a boil. Reduce heat and let simmer until thickened, 10 minutes. Stir in the remaining 2 tablespoons butter.
- Serve the lamb with mashed potatoes and spoon the sauce on top.