Herbed Slow-Cooked Lamb Shanks with Lemon and Thyme
Lamb shanks and booze were made for each other. Shanks are remarkably forgiving and can stand up to the most acidic and tannic red wine. Braising shanks in red wine is hardly a new idea, but this recipe calls for dry red wine as opposed to the sweet red commonly used. This creates a more savory dish. Make sure to use a solid full-bodied red wine. A Barolo would be a great choice.
In the culinary world, lamb shanks are often relegated to being a budget-friendly braising cut. But these humble shanks can be transformed into a dish worthy of a special occasion with the right ingredients and techniques. This recipe for Herbed Slow-Cooked Lamb Shanks with Lemon and Thyme is a perfect example. The combination of dry red wine, fresh herbs, and citrus creates a rich and flavorful dish that is sure to impress your guests. And the best part is, it's easy to make. Just brown the shanks in a Dutch oven, then add the remaining ingredients and braise in the oven for 2-3 hours. That's it! So next time you're looking for a special dish to make, give this recipe a try. You won't be disappointed.
Herbed Slow-Cooked Lamb Shanks with Lemon and Thyme Herbed Slow-Cooked Lamb Shanks with Lemon and Thyme Herbed Slow-Cooked Lamb Shanks with Lemon and Thyme Herbed Slow-Cooked Lamb Shanks with Lemon and Thyme
Prep time: 30 | Cook time: 180 | Serves: 4
Ingredients
  • 4 lamb shanks
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup dry red wine
  • 1 cup chicken broth
  • 1 sprig fresh thyme
Instructions
  1. Preheat oven to 325°F (165°C).
  2. Heat olive oil in a large Dutch oven over medium heat.
  3. Brown lamb shanks on all sides.
  4. Add onion, carrot, and celery to the pot and cook until softened.
  5. Stir in red wine and chicken broth.
  6. Add thyme sprig and season with salt and pepper.
  7. Cover and braise in the oven for 2-3 hours, or until meat is fall-off-the-bone tender.
  8. Remove shanks from the oven and let rest for 10 minutes before serving.
Why It Works
  • The dry red wine adds a rich and savory flavor to the shanks.
  • The fresh herbs and citrus brighten up the dish and prevent it from becoming too heavy.
  • The long braising time allows the shanks to become fall-off-the-bone tender.