Rosemary Braised Lamb Shanks

Rosemary Braised Lamb Shanks

Braised lamb shanks are another dish I discovered when I moved to New Zealand, where lamb is the red meat of choice, rather than beef. This recipe may look a bit familiar, because with the exception of the lamb shanks, it's exactly the same as my braised short ribs recipe. The lamb has such a different flavor, you'd never know it's the same recipe. Cook it for at least two hours and the meat will literally fall off the bone. I serve them with rosemary roasted potatoes and Brussels sprouts.
Servings

4

Prep time

2.5 - 3 hrs

Ingredients
  • 4 large lamb shanks
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 ½ cups chopped yellow onions
  • ¾ cup chopped carrots
  • ¾ cup chopped leeks or celery
  • 2 tablespoons minced garlic
  • 2 cups dry red wine
  • 1 can tomatoes, chopped (28 ounces)
  • 2 bay leaves
  • 2 tablespoons minced fresh rosemary leaves
  • 2 sprigs fresh thyme
  • 2 cups chicken broth
  • 2 cups beef broth
Preparation
Pat the lamb shanks dry and season generously with salt and pepper.

In a large Dutch oven, heat the olive oil and butter over medium-high heat. Sear the lamb shanks until browned on all sides (6 to 8 minutes).

Remove the shanks from the pan and set aside. Add the onions, celery and carrots to the pot and sauté until tender (about 10 minutes). Add the minced garlic and sauté for another minute. Add the wine and bring to a simmer. Deglaze the pot, stirring to scrape up any brown bits from the bottom of the pot. Add the tomatoes, beef and chicken stocks, bay leaves, rosemary and thyme. Bring the liquid to a simmer. Add the shanks and return the pot to a simmer. 

Reduce heat to low, cover and cook until the meat is very tender and falling off the bone—about 2 to 2 ½ hours

Source: The Cast Iron Chef. © Copyright 2020-21 The Cast Iron Chef, Inc.

Note: The wine and the tomato sauce in this recipe could ruin the seasoning on your Dutch oven. Consider using a Dutch oven with an enamel interior. Le Creuset makes the best ones, but they can be pricey.

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