Red Wine, Balsamic And Rosemary Braised Lamb Shank Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (160°C).
• STEP 2.Season the lamb shanks with salt and pepper.
• STEP 3.Heat oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the lamb shanks until browned on all sides. Remove from the pot and set aside.
• STEP 4.In the same pot, add onions, carrots, and garlic. Cook until softened.
• STEP 5.Add red wine, balsamic vinegar, beef broth, rosemary, and bay leaves to the pot. Bring to a simmer.
• STEP 6.Return the lamb shanks to the pot and cover with the sauce.
• STEP 7.Cover the pot with a lid and transfer to the preheated oven. Braise for 2-3 hours, or until the meat is tender and easily pulls away from the bone.
• STEP 8.Remove the lamb shanks from the pot and keep warm.
• STEP 9.Strain the sauce and return it to the pot. Simmer until reduced and thickened.
• STEP 10.Serve the lamb shanks with the reduced sauce and garnish with fresh rosemary.

Cooking Tips

• You can marinate the lamb shanks in the red wine and balsamic vinegar mixture overnight for even more flavor.
• If you don't have an oven-safe pot or Dutch oven, you can transfer the seared lamb shanks and sauce to a baking dish before braising in the oven.
• For a richer sauce, you can add a pat of butter or a splash of heavy cream at the end.

Storage and Serving

• Leftover lamb shanks can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the lamb shanks in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Serve the reheated lamb shanks with creamy mashed potatoes and roasted vegetables.