Description
Fall-Off-The-Bone Lamb Shanks in red wine with garlic & onions. A slow-cooked Southern comfort recipe you’ll never forget.
Ingredients
4 lamb shanks (bone-in, trimmed of excess fat)
2 tablespoons olive oil
Salt and freshly ground black pepper (to taste)
2 large sweet onions, sliced
6 cloves garlic, smashed
2 cups dry red wine (Cabernet Sauvignon or Syrah preferred)
2 cups beef broth (low sodium)
2 tablespoons tomato paste
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 bay leaf
1 tablespoon balsamic vinegar (optional, for brightness)
1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)
Instructions
Preheat the oven to 300°F (150°C).
Season lamb shanks with salt and pepper on all sides.
Sear the lamb in olive oil in a large Dutch oven over medium-high heat until browned on all sides. Remove and set aside.
Sauté onions in the same pot until soft and caramelized (about 10 minutes). Add garlic and cook for another minute.
Add tomato paste, stir and let it cook for 2 minutes to deepen flavor.
Deglaze the pot with red wine. Scrape up any brown bits from the bottom.
Return lamb shanks to the pot. Add beef broth, rosemary, thyme, bay leaf, and optional balsamic vinegar.
Cover and transfer the pot to the oven. Braise for 2.5–3 hours, until the meat is tender and falling off the bone.
Remove lamb and strain the sauce if desired. For a thicker reduction, simmer the sauce on the stove and whisk in cornstarch slurry until it thickens.
Serve hot, spooning the red wine reduction and sweet onions over the lamb.
Notes
To make it dairy-free and gluten-free, ensure your broth and wine are compliant.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course / Dinner
- Method: Main Course / Dinner
- Cuisine: Southern Comfort
Nutrition
- Calories: 510 kcal