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Jinx-Proof Braised Lamb Shanks
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Prep Time:
20 minutes
20 minutes
Cook Time:
150 minutes
150 minutes
Total Time:
180 minutes
180 minutes
Tender lamb shanks, slow-roasted in rich, flavorful broth for ultimate taste sensation.
Ingredients:
- 5.5 pounds lamb shanks
- 2 tablespoons olive oil
- salt and freshly ground black pepper to taste
- 0.5 teaspoon dried rosemary
- 0.5 teaspoon dried thyme
- 1 tablespoon butter
- 1 onion, diced
- 1 rib celery, diced
- 1 large carrot, diced
- 1.5 tablespoons all-purpose flour
- 4 cloves garlic, minced
- 0.5 cup red wine
- 1 cup chicken broth
- 1 cup water
- 1 tablespoon balsamic vinegar
- 0.125 teaspoon ground cinnamon
- 1 teaspoon minced fresh rosemary leaves
Instructions:
- Preheat your oven to a toasty 450 degrees F (230 degrees C).
- In a roasting pan, place lamb shanks and generously drizzle with olive oil. Season with salt, black pepper, dried rosemary, and thyme. Toss lamb shanks until evenly coated with oil and seasonings.
- Roast the lamb in the preheated oven until beautifully browned, for about 30 minutes.
- Lower the oven temperature to 325 degrees F (165 degrees C).
- In a saucepan over medium-high heat, melt butter until it sizzles; sauté onion, celery, and carrot until onion is caramelized, approximately 10 minutes. Stir in flour until fully incorporated; then add garlic and cook for an additional minute, stirring constantly.
- Combine red wine with the vegetable mixture, then add chicken stock, water, balsamic vinegar, and cinnamon. Pour the flavorful sauce over the lamb shanks in the roasting pan and cover tightly with aluminum foil, allowing the sauce to reduce while cooking.
- Roast lamb shanks for 1 hour. Turn shanks over, cover with foil, and bake until tender, approximately 1 more hour. Transfer to a bowl, cover, and allow to rest for 10 minutes before serving.
- Transfer the braising liquid to a saucepan and bring it to a vigorous boil for 10 minutes, skimming off any fat as it reduces and thickens slightly. Add chopped rosemary to the sauce, adjust seasoning with salt and pepper to taste, and serve the lamb shanks with the flavorful pan sauce.