Fall-Off-The-Bone Lamb Shanks in Red Wine Reduction with Garlic & Sweet Onions
Ingredients
4 lamb shanks
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 large onion, sliced
2 sweet onions, thinly sliced
8 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef or lamb broth
2 sprigs fresh rosemary
2 bay leaves (optional)
1 tablespoon butter (optional, for a silky sauce)
Fresh chopped parsley, for garnish
Instructions
Season and sear the lamb: Pat the lamb shanks dry and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 8–10 minutes total. Remove and set aside.
Cook the vegetables: In the same pot, add the sliced onions, sweet onions, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until softened and lightly caramelized. Add the garlic and cook for 1 minute.
Add the tomato paste: Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
Deglaze with wine: Pour in the red wine, scraping up all the browned bits from the bottom of the pot. Simmer for 8–10 minutes, allowing the wine to reduce by about half.
Braise the lamb: Return the lamb shanks to the pot. Add the broth, rosemary, and bay leaves (if using). The liquid should come about two-thirds of the way up the shanks.
Slow cook: Cover with a lid and cook in a preheated 325°F (160°C) oven for 2½–3 hours, or until the lamb is fork-tender and nearly falling off the bone. Alternatively, simmer gently on the stovetop over very low heat for the same amount of time.
Finish the sauce: Remove the lamb shanks and keep warm. Simmer the sauce uncovered for 10–15 minutes until thickened. Stir in the butter, if desired, for extra richness. Taste and adjust seasoning.
Serve: Spoon the rich red wine onion sauce over the lamb shanks and garnish with fresh parsley.
Serving Suggestions
Serve with:
Creamy mashed potatoes
Buttered egg noodles
Creamy polenta
Roasted vegetables
Crusty bread to soak up the delicious sauce
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
