Ingredients
Equipment
Method
- Step 1: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
- Step 2: Carefully place the lamb shanks into the hot oil. Sear each shank on all sides until beautifully, deeply browned, about 3-5 minutes per side. Remove shanks and set aside on a plate.
- Step 3: Reduce the heat to medium. Add the minced garlic to the pot and stir for about 1 minute, until fragrant. Be careful not to burn the garlic.
- Step 4: Pour in the red wine. Use a wooden spoon or spatula to scrape the bottom of the pot, loosening all the delicious browned bits. Bring to a gentle simmer and let it cook for 2-3 minutes, allowing it to reduce slightly.
- Step 5: Return the browned lamb shanks to the pot. Pour in the beef broth until the shanks are mostly submerged in the liquid. Bring the contents back up to a gentle simmer.
- Step 6: Reduce the heat all the way down to low. Cover the pot tightly with a lid. Let it cook gently on the stovetop for 2 to 2.5 hours, or until the lamb shanks are incredibly tender and practically falling off the bone. Alternatively, transfer the covered pot to a preheated oven at 325°F (160°C) for the same duration. Check for tenderness after about 2 hours – a fork should easily pull the meat away from the bone.
- Step 7: Carefully remove the super tender lamb shanks from the pot. Spoon some of that flavorful pan sauce over the top. Serve each lamb shank alongside a generous helping of your creamy mashed potatoes. Serve immediately.
Notes
Substitutions & Additions: Add chopped onions, carrots, and celery to the pot after the garlic and sauté for a few minutes before adding the wine and broth. Tie together a few sprigs of fresh rosemary and thyme and toss them into the pot during the braising. Chicken broth or even vegetable broth will work instead of beef broth, though beef gives the richest flavor. For a wine-free version, skip the wine and use an equal amount (1 cup) of extra beef broth, or add a splash of balsamic vinegar for acidity. Serve with mashed sweet potatoes, polenta, or risotto instead of standard mashed potatoes.
Tips for Success: Don't skimp on searing the lamb; the deep brown crust is crucial for flavor. Braising needs gentle heat for a long time; turn heat down if it's bubbling too vigorously. Check for tenderness after about 2 hours as cooking times vary. Once the lamb is out, taste the sauce; reduce it further over medium heat for a thicker consistency or adjust seasoning with salt and pepper.
Storage: Store any leftover lamb shanks and the pan sauce in an airtight container in the refrigerator for 3-4 days.
Reheating: Gently warm on the stovetop in a pot over low heat, adding a splash more broth or water if needed, or microwave gently.
Slow Cooker: After searing shanks, sautéing garlic, and deglazing with wine (Steps 1-4), transfer everything to your slow cooker. Add the beef broth. Cook on low for 6-8 hours or until tender.
Make Ahead: Lamb shanks are a fantastic make-ahead meal. Cook them completely, let them cool, and store in the fridge in their sauce. Reheat gently on the stovetop or in the oven until warmed through. The flavors meld beautifully.