Braised Lamb Shanks with Roasted Potatoes

Prepare to be enchanted by the rich aromas and fork-tender perfection of these Braised Lamb Shanks. This dish is a culinary masterpiece, transforming humble lamb shanks into an exquisite meal through the magic of slow braising in a deeply flavorful red wine sauce. The result is fall-off-the-bone lamb, incredibly succulent and infused with herbs, nestled amongst beautifully caramelized onions and tender roasted baby potatoes. It’s a show-stopping dish that looks incredibly impressive yet is surprisingly straightforward to prepare, making it ideal for special occasions, holiday dinners, or any time you want to indulge in a truly comforting and gourmet experience. Let the slow cooking fill your home with an irresistible aroma and your table with an unforgettable feast.

Ingredients:

For the Lamb Shanks:

• 4 lamb shanks (approximately 1-1.5 lbs each)
• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 2 carrots, peeled and roughly chopped
• 2 celery stalks, roughly chopped
• 4 cloves garlic, crushed
• 2 tablespoons tomato paste
• 1 (750ml) bottle dry red wine (eg, Cabernet Sauvignon, Merlot, Pinot Noir)
• 2 cups beef broth (low sodium)
• 2 sprigs of fresh rosemary
• 4 sprigs of fresh thyme
• 2 bay leaves
• 1 teaspoon salt, plus more for seasoning
• ½ teaspoon freshly ground black pepper, plus more for seasoning
• 2 tablespoons all-purpose flour (optional, for dredging)

For the Roasted Potatoes & Caramelized Onions (as pictured):

• 1½ pounds baby potatoes (eg, Yukon Gold, creamer potatoes), halved
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
• Salt and black pepper to taste

For Garnish:

• Fresh rosemary sprigs (for presentation, as pictured)
• Fresh parsley, chopped (optional)

Step-by-Step Instructions:

1. Prepare and Sear the Lamb Shanks:
   • Preheat oven to 325°F (160°C).
   • Pat the lamb shanks very dry with paper towels. Season generously all over with salt and black pepper. If desired, lightly dredge the shanks in flour, shaking off excess (this helps create a crust and thickens the sauce).
   • Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot with a tight-fitting lid over medium-high heat.
   • Working in batches if necessary, sear the lamb shanks on all sides until deeply golden brown, about 3-5 minutes per side. This step is crucial for flavor development. Remove the seared shanks from the pot and set aside.
2. Stir-fry Mirepoix and Build Flavor:
   • Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Sauté for 8-10 minutes, stirring occasionally, until vegetables are softened and lightly browned. Scrape up any browned bits from the bottom of the pot.
   • Add the smashed garlic and tomato paste to the pot. Cook for 2-3 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
3. Deglaze and Add Liquids/Herbs:
   • Pour in the entire bottle of red wine. Bring to a vigorous simmer, scraping the bottom of the pot to release any remaining browned bits. Let the wine simmer for 5-7 minutes, allowing it to reduce by about one-third and cook off some of the alcohol.
   • Stir in the beef broth. Add the fresh rosemary sprigs, fresh thyme sprigs, and bay leaves. Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid. If not, add a little more beef broth or water.
4. Braise the Lamb Shanks:
   • Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven tightly with its lid.
   • Transfer the pot to the preheated oven and braise for 2.5 to 3 hours, or until the lamb shanks are incredibly tender and practically falling off the bone. Check occasionally to ensure there’s enough liquid; add more broth if needed.
5. Prepare Roasted Potatoes & Caramelized Onions:
   • About 45 minutes before the lamb shanks are done, preheat a separate oven (or adjust the lamb oven if it has space and you can manage temperatures) to 400°F (200°C).
   • On a large baking sheet, toss the halved baby potatoes and thinly sliced ​​onions with 2 tablespoons olive oil, 1 tablespoon chopped fresh rosemary, salt, and black pepper.
   • Spread them in a single layer and roast for 30-40 minutes, stirring halfway, until potatoes are tender and golden, and onions are beautifully caramelized.
6. Finish the Sauce (Optional):
   • Once the lamb shanks are tender, carefully remove them from the pot and set aside, covered loosely with foil to keep warm.
   • Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Discard the solids and herbs.
   • Skim off any excess fat from the surface of the sauce.
   • Bring the sauce to a simmer over medium-high heat and reduce it to your desired consistency (this usually takes 5-10 minutes), creating a rich, flavorful gravy. Taste and adjust seasoning if needed.
7. Serve:
   • Arrange a lamb shank on each plate, nestled among the roasted potatoes and caramelized onions.
   • Spoon a generous amount of the rich red wine sauce over the lamb and vegetables.
   • Garnish with a fresh rosemary sprig and chopped parsley, if desired.
   • Serve immediately.

Tips, Variations, and Storage:

• Patience is Key:The longer and slower you braise, the more tender and flavorful the lamb will be. Don’t rush it!
• Dutch Oven:A heavy-bottomed Dutch oven is ideal for braising as it maintains even heat.
• Herbs:Fresh herbs (rosemary, thyme) make a significant difference. If using dried, use about 1/3 the amount.
• Wine Quality:Use a red wine you would enjoy drinking. It doesn’t have to be expensive, but avoid “cooking wine.”
• Thickening the Sauce:If the sauce doesn’t reduce enough, you can whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stir it into the simmering sauce and cook until thickened.
• Vegetable Additions:Add other root vegetables like parsnips or rutabaga with the potatoes.
• Slow Cooker Option:After searing the lamb and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Finish the sauce on the stovetop as described.
• Storage:Leftover lamb shanks and sauce can be stored in an airtight container in the refrigerator for 3-4 days. The flavors often deepen overnight.
• Freezing:Lamb shanks (with sauce, without potatoes) freeze well for up to 3 months. Thaw in the refrigerator and reheat gently.

Pairings:

• Side Dishes:Beyond the roasted potatoes and onions, consider creamy polenta, mashed potatoes, or a simple green salad with a tart vinaigrette to cut through the richness.
• Bread:Crusty artisan bread is perfect for soaking up the delicious sauce.

Quick Info:

• Prep Time:30 minutes
• Cook Time:2 hours 45 minutes – 3 hours 15 minutes (braising) + 30-40 minutes (potatoes)
• Total Time:Approximately 3.5 – 4 hours
• Servings:4
• Kitchen:French / Mediterranean-inspired
• Effort Level:Medium (mostly hands-off cooking time)