Red Wine Braised Lamb Shank Delight

Red Wine Braised Lamb Shank Delight

Ingredients:

• 4 lamb shanks
• Salt and pepper to taste
• 3 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups red wine (preferably a dry red wine like Cabernet Sauvignon or Merlot)
• 2 cups beef broth
• 1 (14.5 oz) can diced tomatoes
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• Zest of 1 orange
• Optional garnish: chopped fresh parsley

Instructions:

1. Prepare the Lamb Shanks:

   • Preheat your oven to 325°F (165°C).
   • Season the lamb shanks generously with salt and pepper.

2. Brown the Lamb Shanks:

   • Heat the olive oil in a large, heavy-bottomed ovenproof pot (such as a Dutch oven) over medium-high heat.
   • Add the lamb shanks and brown them on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid crowding the pot.
   • Once browned, remove the shanks from the pot and set them aside.

3. Sauté the Vegetables:

   • In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
   • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

4. Deglaze and Build the Sauce:

   • Carefully pour the red wine into the pot, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
   • Let the wine simmer for about 5 minutes until it reduces by half.

5. Combine Ingredients and Braise:

   • Stir in the beef broth, diced tomatoes (with their juice), tomato paste, Worcestershire sauce, and orange zest.
   • Add the fresh rosemary, thyme, and bay leaves.
   • Return the browned lamb shanks to the pot, nestling them into the sauce. Ensure the shanks are mostly submerged in the liquid.

6. Bake:

   • Cover the pot with its lid and transfer to the preheated oven.
   • Braise for approximately 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone. Check occasionally to ensure there’s enough liquid, adding more broth or water if necessary.

7. Finish and Serve:

   • Once the lamb shanks are tender, remove the pot from the oven. Discard the bay leaves, rosemary, and thyme sprigs.
   • Taste the sauce and adjust seasoning with salt and pepper if needed.
   • For a smoother sauce, you can blend it using an immersion blender (optional).

8. Present:

   • Serve the lamb shanks with the rich red wine sauce ladled over the top.
   • Garnish with chopped fresh parsley for a burst of color and freshness.

Serving Suggestions:

• This dish pairs beautifully with creamy mashed potatoes, polenta, or a side of garlic-infused green beans.
• A crusty baguette is perfect for mopping up the savory sauce.

Cooking Tips:

• If you have time, marinate the lamb shanks with some garlic, rosemary, thyme, and olive oil overnight to deepen the flavor.
• Let the cooked dish rest for about 10 minutes before serving to allow the juices to redistribute.

Enjoy your gourmet Red Wine Braised Lamb Shank Delight!