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Perfect Slow Braised Lamb Shanks Recipe with Red Wine Rosemary Reduction for Easy Homemade Dinner

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Tender slow braised lamb shanks cooked in a rich red wine rosemary reduction, perfect for a cozy and elegant homemade dinner with minimal fuss.

Ingredients

Scale
  • 4 bone-in lamb shanks, about 1 to 1.5 pounds (450–680g) each
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 large yellow onion, sliced thinly
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 3–4 sprigs fresh rosemary
  • 2–3 sprigs fresh thyme
  • 2 tablespoons tomato paste
  • 2 cups (480 ml) dry red wine (Cabernet Sauvignon preferred)
  • 2 cups (480 ml) beef or lamb broth
  • 2 bay leaves
  • 2 tablespoons all-purpose flour (or almond flour/cornstarch for gluten-free)
  • Optional: splash of balsamic vinegar or 1 teaspoon honey

Instructions

  1. Preheat oven to 325°F (160°C). Pat lamb shanks dry and season generously with salt and pepper. Dust lightly with flour, shaking off excess.
  2. Heat olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Brown lamb shanks on all sides for 3-4 minutes per side until golden crust forms. Remove and set aside.
  3. Lower heat to medium. Add sliced onions, carrots, and celery to the pot. Cook 5-7 minutes until softened and slightly caramelized. Stir in garlic and tomato paste; cook 2 minutes until fragrant.
  4. Pour in red wine, scraping browned bits from the bottom. Simmer and reduce by half, about 10-12 minutes, until sauce thickens and aroma deepens.
  5. Return lamb shanks to pot. Add broth, rosemary, thyme, and bay leaves. Liquid should come halfway up the shanks. Bring to simmer, cover tightly.
  6. Transfer pot to oven and braise for 2.5 to 3 hours, turning shanks halfway through, until meat is tender and pulls away from bone easily.
  7. Remove lamb shanks and cover with foil to rest. Place pot on stove over medium heat and simmer braising liquid until thickened to sauce consistency, about 10-15 minutes. Adjust seasoning.
  8. Serve lamb shanks with rosemary red wine reduction spooned over. Garnish with fresh rosemary sprig if desired. Pair with creamy mashed potatoes or buttery polenta.

Notes

Use bone-in lamb shanks for richer flavor. Don’t skip browning for best crust and flavor. Rest meat after cooking to redistribute juices. For gluten-free, substitute flour with almond flour or cornstarch. Sauce can be smoothed with a splash of balsamic vinegar or pinch of sugar if too sharp. Leftovers keep well refrigerated for 3 days or frozen for up to 3 months.

Nutrition

Keywords: slow braised lamb shanks, red wine rosemary reduction, easy dinner, slow cooker lamb, comfort food, lamb recipe, homemade dinner

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