Easy Braised Lamb Shanks Stovetop

A dutch oven pan with braised lamb shanks.

Author: Veena Azmanov

Prep Time: 20

Cook Time: 3

Total Time: 3 20

Coooking Temperature: 325°F / 165°C / Gas Mark 3

Calories: 21

Adjust Servings Here: 4 servings

Description

Braised lamb shanks are delicious and fairly easy to prepare. Indeed, they are perhaps the perfect cut for those who like their meat cooked long, fork-tender, and flavorful. This is slow-cooked on the stovetop for a few hours.

Ingredients

4 large (1 kg) Lamb Shanks trim of excess fat
2 tbsp Cooking oil
1 large Onion diced finely
2 tbsp Brown sugar (dried)
4 large Garlic cloves sliced thinly
½ cup Carrots chopped finely
½ cup Celery chopped finely
2 tbsp Flour (all-purpose or gluten-free)
14 oz (28.5 g) Canned Tomatoes whole or crushed
2 tbsp Cider vinegar
2 cups (473 ml) Red wine (Pinot Nori, Chianti, Merlot)
2 - 3 med Bay leaves
2 - 4 sprigs Thyme
2 - 3 sprigs Rosemary
1 tsp Kosher salt
1 tsp Black pepper powder
1 tbsp Worcestershire sauce
1 tbsp Sriracha sauce (optional)
2 cups (473 ml) Broth or stock (chicken or vegetable)
2 tbsp Parsley leaves chopped (for garnish)

Instructions

Prep - Thaw the shanks for at least an hour before you plan to cook. Then, place them on clean paper towels and pat them dry.
Sear - Use a large pan, such as a Dutch oven, that will accommodate all the shanks. Add one tbsp oil. Sear the shanks on each side for at least 2 to 3 minutes. Remove them from the pan and set aside.
4 large Lamb Shanks
Saute - In the same pan, add the olive oil and saute the onion until caramelized. Add the brown sugar and cook for a minute more. Then, add the garlic, carrots, and celery. Saute for 2 to 3 minutes until almost tender.
2 tbsp Cooking oil, 1 large Onion, 2 tbsp Brown sugar, 4 large Garlic cloves, ½ cup Carrots , ½ cup Celery
Gravy - Next, add the flour and cook for 2 minutes. Next, add the can of (crushed) tomatoes and vinegar, followed by the red wine. Simmer for 2 to 3 minutes, then add the bay leaves, fresh herbs, Worcestershire sauce, and sriracha, and season with salt and pepper. Add the broth and return the shanks to the pan.
2 tbsp Flour, 14 oz Canned Tomatoes , 2 tbsp Cider vinegar, 2 cups Red wine, 2 - 3 med Bay leaves, 2 - 4 sprigs Thyme , 2 - 3 sprigs Rosemary, 1 tsp Kosher salt, 1 tsp Black pepper powder, 1 tbsp Worcestershire sauce, 1 tbsp Sriracha sauce, 2 cups Broth or stock
Cook - Reduce the heat to low. Cover the pan and let it simmer on low heat for 3 hours or until the meat is fork-tender. Stir every 20 minutes, adding 1/4 to 1/2 cup water, if necessary, to prevent it from scorching at the bottom.
Garnish - When done, garnish with chopped parsley before serving.
2 tbsp Parsley leaves

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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