Cooking With Beer, Whiskey and Spirits

Red Wine-Braised Lamb Shanks

Red Wine-Braised Lamb Shanks are the epitome of comfort and elegance combined. This dish is all about creating a deep, flavorful sauce and tenderizing the meat until it practically melts in your mouth. Braising the lamb shanks in a mixture of red wine, broth, and herbs infuses them with a savory richness that pairs wonderfully with mashed potatoes, polenta, or crusty bread. Let’s dive into the details of each ingredient and step so you can create a memorable, show-stopping meal.

Ingredients (Serves 4-6)

Each ingredient in this recipe plays a specific role in building layers of flavor. Here’s a breakdown of what you’ll need and why.

For the Lamb Shanks:

• 4 lamb shanks: Lamb shanks are the star of this dish. The shank is a flavorful cut of meat that becomes tender and succulent when slow-cooked. Choose shanks that are similar in size to ensure even cooking.
• Salt and black pepper (to taste): Seasoning the lamb shanks before searing helps build the flavor base for the dish and enhances the meat’s natural taste.

For the Red Wine Sauce:

• 2 tbsp olive oil: Olive oil is used for searing the lamb and sautéing the vegetables, adding richness to the base of the sauce.
• 1 large onion (chopped): Onion adds a sweet, savory depth to the sauce as it caramelizes, balancing the richness of the lamb and wine.
• 2 large carrots (chopped): Carrots provide a touch of sweetness and add body to the sauce, blending well with the earthy flavors of the lamb.
• 3 cloves garlic (minced): Garlic adds an aromatic element to the sauce, enhancing the flavors of the herbs and red wine.
• 1 cup red wine (preferably a dry red wine like Cabernet Sauvignon or Merlot): Red wine is the backbone of the braising liquid, lending acidity, richness, and complexity to the sauce. The alcohol will cook off, leaving behind the wine’s deep flavors.
• 2 cups beef or chicken broth: Broth is the primary liquid in the braise, adding moisture and flavor. Beef broth is richer, while chicken broth provides a lighter base – both work well in this dish.
• 1 tbsp tomato paste: Tomato paste adds umami and thickens the sauce slightly, contributing a deep, savory flavor.
• 1 tbsp fresh rosemary (chopped): Rosemary has a piney, aromatic quality that pairs perfectly with lamb, enhancing the earthiness of the dish.
• 1 tbsp fresh thyme (chopped): Thyme has a mild, earthy flavor that complements the other herbs and balances the richness of the sauce.
• 2 bay leaves: Bay leaves add an herbal, slightly floral note to the braise, providing depth and aroma.
• 1 tbsp balsamic vinegar: Balsamic vinegar adds acidity and sweetness, balancing the flavors and enhancing the sauce’s complexity.
• Fresh parsley (for garnish): Parsley adds a pop of color and a fresh, herbaceous note that brightens the final dish.

Step-by-Step Instructions

1. Prepare the Lamb Shanks and Preheat the OvenPreheat your oven to 325°F (165°C). Pat the lamb shanks dry with paper towels and season generously with salt and black pepper. This step enhances the flavor of the lamb and helps create a golden crust during searing.
   • Why Sear the Lamb Shanks? Searing the lamb shanks before braising adds flavor by caramelizing the surface of the meat. This creates a rich, flavorful base for the sauce.
2. Sear the Lamb ShanksIn a large, heavy-bottomed Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. When the oil is hot, add the lamb shanks in batches, being careful not to overcrowd the pot. Sear the shanks on all sides until they’re golden brown, about 3-4 minutes per side. Remove the shanks from the pot and set them aside.
   • Using a Dutch Oven: A Dutch oven is ideal for braising because it retains heat well and distributes it evenly. Its heavy lid also helps to keep moisture in, ensuring tender meat.
3. Sauté the VegetablesIn the same pot, add the chopped onion and carrots. Sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and the carrots have softened. Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
   • Why Use Aromatic Vegetables? Onions, carrots, and garlic are classic aromatics that add depth and natural sweetness to the braising liquid. They break down as the lamb cooks, blending into the sauce.
4. Deglaze with Red WinePour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. This process, known as deglazing, helps release the caramelized flavors left from searing the lamb. Allow the wine to simmer for 3-5 minutes to reduce slightly.
   • Choosing the Right Wine: A dry red wine like Cabernet Sauvignon or Merlot works best for this dish. Avoid using sweet wines, as they can make the sauce overly sweet.
5. Add Broth and SeasoningsAdd the beef or chicken broth to the pot, followed by the tomato paste, rosemary, thyme, bay leaves, and balsamic vinegar. Stir to combine, making sure the tomato paste dissolves into the liquid. Return the seared lamb shanks to the pot, nestling them into the braising liquid.
   • Flavor Profile of the Sauce: The broth and herbs add depth, while the tomato paste and balsamic vinegar provide acidity and richness. These ingredients combine to create a complex sauce that complements the lamb.
6. Braise in the OvenCover the pot with a lid and transfer it to the preheated oven. Allow the lamb to braise for 2.5-3 hours, or until the meat is tender and easily pulls away from the bone. Check on the shanks occasionally and turn them halfway through the cooking process to ensure even braising.
   • The Art of Braising: Braising is a slow-cooking method that uses both liquid and low, steady heat to break down tough cuts of meat. The result is tender, flavorful meat that absorbs the flavors of the cooking liquid.
7. Finish and ServeOnce the lamb shanks are fork-tender, remove the pot from the oven. Carefully take out the lamb shanks and set them aside on a plate. Discard the bay leaves and skim any excess fat from the surface of the sauce if needed. You can reduce the sauce further on the stovetop if you prefer a thicker consistency.
   • Reducing the Sauce: To thicken the sauce, place the pot on the stovetop over medium heat and simmer until it reaches the desired consistency. Stir occasionally to prevent sticking.
8. Garnish and ServeArrange the lamb shanks on a serving platter or individual plates. Spoon the sauce over the lamb, making sure each shank is well-coated. Garnish with fresh parsley for a burst of color and a hint of freshness. Serve with mashed potatoes, creamy polenta, or crusty bread to soak up the delicious sauce.
   • Serving Suggestions: The rich flavors of the lamb and sauce pair beautifully with creamy or starchy sides that can absorb the sauce. A side of steamed green beans or roasted root vegetables also complements the dish.

Tips for Perfect Red Wine-Braised Lamb Shanks

• Choose Quality Ingredients: Use a good-quality red wine for braising, as it directly impacts the flavor of the sauce. Similarly, fresh herbs and good broth contribute to the overall depth of the dish.
• Don’t Rush the Braise: Braising takes time, so allow at least 2.5-3 hours for the lamb to become tender. Low and slow cooking breaks down the tough connective tissues, resulting in melt-in-your-mouth meat.
• Balance the Sauce: Taste the sauce before serving. If it’s too tangy, add a touch of honey or brown sugar. If it needs more acidity, add a splash of vinegar or lemon juice.
• Skim Excess Fat: Lamb can be fatty, so skim any fat that rises to the top of the sauce after braising to keep the sauce balanced and not overly rich.

Flavor Variations and Serving Ideas

1. Herb and Citrus Twist: Add a few strips of lemon or orange zest to the braising liquid for a subtle citrus flavor that brightens the dish.
2. Spicy Red Wine-Braised Lamb Shanks: Add a pinch of red pepper flakes or a chopped chili pepper for a bit of heat, balancing the richness of the sauce.
3. Serve with a Side of Roasted Vegetables: Pair the lamb shanks with roasted carrots, parsnips, or Brussels sprouts for a complementary side that adds texture and flavor.
4. Leftover Ideas: If you have leftovers, shred the meat and use it in tacos, sandwiches, or pasta dishes. The flavors only deepen over time, making the meat even more delicious.

These Red Wine-Braised Lamb Shanks are rich, comforting, and packed with flavor. The long, slow braise creates tender, fall-off-the-bone meat that’s infused with a savory, wine-infused sauce. This dish is perfect for special occasions and pairs beautifully with sides that can soak up the delicious sauce, like creamy mashed potatoes or warm crusty bread. Enjoy this cozy, elegant dish with family or friends for an unforgettable meal!