Showstopper Garlic Herb Roasted Lamb Shank
This recipe transforms humble lamb shanks into a showstopping centerpiece. Through a slow-and-low braising technique, the meat becomes impossibly tender and falls off the bone, all while creating its own rich, velvety pan gravy infused with garlic, red wine, and fresh herbs.
Ingredients
- 4 large lamb shanks, about 1 pound (450g)
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 entire head of garlic, cloves separated and smashed
- 2 tablespoons tomato paste
- 1 cup dry red wine (e.g., Cabernet Sauvignon, Merlot)
- 4 cups low-sodium beef broth
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 dried bay leaves
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- 1
Preheat your oven to 325°F (165°C). Pat the lamb shanks completely dry with paper towels.
- 2
In a shallow dish, combine the flour with a generous amount of salt and pepper. Dredge each lamb shank in the seasoned flour, shaking off any excess.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the lamb shanks on all sides until a deep, golden-brown crust forms, about 8-10 minutes total. Work in batches if necessary to avoid overcrowding. Transfer the seared shanks to a plate.
- 4
Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 6-8 minutes until softened and lightly caramelized.
- 5
Stir in the smashed garlic cloves and tomato paste. Cook for another 2 minutes, stirring constantly, until the garlic is fragrant and the paste has darkened.
- 6
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up any browned bits from the bottom. Allow the wine to simmer and reduce by about half, which takes 3-4 minutes.
- 7
Add the beef broth, fresh thyme sprigs, rosemary sprigs, and bay leaves. Stir to combine and bring the liquid to a simmer.
- 8
Return the seared lamb shanks to the pot, nestling them into the liquid. The liquid should come about two-thirds of the way up the shanks. Bring back to a gentle simmer on the stovetop.
- 9
Cover the Dutch oven and transfer it to the preheated oven. Roast for 2.5 to 3 hours, or until the meat is exceptionally tender and easily pulls away from the bone with a fork.
- 10
Carefully remove the pot from the oven. Transfer the lamb shanks to a serving platter and cover with foil to keep warm.
- 11
Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the vegetables to extract all the liquid. Discard the solids.
- 12
Skim any excess fat from the surface of the sauce. Bring the sauce to a simmer over medium heat and let it reduce for 10-15 minutes, until it has thickened to a gravy-like consistency.
- 13
Taste the gravy and adjust seasoning with salt and pepper if needed. Pour the finished gravy over the lamb shanks and serve immediately.
Cook it from the original
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