Guaranteed Success Braised Lamb Shanks

Ingredients 0/13

Step 1

Warm your oven to 450°F (230°C). Rub the lamb shanks with olive oil, then sprinkle them generously with salt, black pepper, dried rosemary, and thyme. Place them in a roasting pan and give everything a good toss so the seasoning coats the meat well. Pop the pan in the oven and roast the shanks until they’re nicely browned, about 30 minutes.

Step 2

Once browned, lower the oven temperature to 325°F (165°C). While the oven cools, melt some butter in a saucepan over medium-high heat. Add chopped onion, celery, and carrot, cooking and stirring until the onion turns golden brown—this should take about 10 minutes. Stir in a bit of flour and then add minced garlic, cooking it all together for another minute.

Step 3

Pour in the red wine to deglaze the pan, then mix in chicken stock, water, balsamic vinegar, and a pinch of cinnamon. Pour this flavorful sauce over the lamb in the roasting pan. Cover the pan loosely with foil so the sauce can reduce a bit as it cooks.

Step 4

Bake the shanks for an hour, then flip them over, cover again, and continue cooking until the meat is really tender and a fork slides in easily—this usually takes another hour. When done, transfer the lamb to a large bowl and cover it with foil to rest for about 10 minutes.

Step 5

Meanwhile, pour the braising liquid into a saucepan and bring it to a boil over high heat. Let it simmer for about 10 minutes, skimming off any fat and letting it thicken slightly. Stir in some fresh chopped rosemary, taste, and adjust the seasoning if needed. Serve the lamb shanks with this rich sauce spooned over the top.