Delicious Lamb Shanks Braised in Red Wine Recipe
Welcome to my lamb shanks braised in red wine with rosemary recipe! This dish is the ultimate comfort food, perfect for cozy nights in or indulgent dinners with friends and family. The rich flavors of the tender lamb shanks with the earthy tones of fresh rosemary and garlic will have your taste buds dancing for joy.
The beauty of this recipe lies in its simplicity. It only requires a few ingredients and minimal effort, yet delivers a luxurious meal that looks like it’s been cooking all day. The trick is to slow cook the lamb shanks in a dry red wine, which infuses the meat with depth and complexity.
Whether you’re a seasoned home cook or someone who’s just starting to experiment in the kitchen, this lamb shanks recipe will become one of your go-to dishes that can be served on any occasion. So gather your ingredients, pour yourself a glass of Pinot noir or any other rich red wine that pairs well with lamb and let’s get cooking!
Why You’ll Love This Recipe
If you’re looking for a hearty and satisfying dinner, look no further than these lamb shanks braised in red wine with rosemary. This recipe is perfect for a special occasion, or simply when you’re craving something rich and delicious.
Firstly, the combination of red wine and rosemary is truly divine. The flavors of the wine beautifully complement and enhance the earthy, herbal notes of the rosemary. Together they create a flavor profile that is both complex and savory.
Secondly, lamb shanks are an ideal cut of meat for braising. They are naturally tough and contain a lot of collagen, which breaks down during the braising process to create tender meat that falls off the bone.
Lastly, this recipe is incredibly versatile. You can cook it on the stovetop or in a slow cooker, depending on your preferences and available time. Plus, you can tweak the recipe to make it your own – substitute different herbs or add in vegetables like carrots or potatoes.
Overall, this lamb shanks braised in red wine with rosemary recipe is sure to please anyone who loves rich flavors and tender meat. So give it a try and enjoy!
Ingredient List
Here’s a list of everything you need to make Lamb Shanks Braised in Red Wine With Rosemary Recipe:
- 6 lamb shanks, about 1 1/2-inch thick
- 2 tablespoons olive oil
- 1 head garlic, halved widthwise
- 3 brown onions, chopped finely
- 3 cloves garlic, sliced thinly
- 750 ml dry red wine
- 2 cups beef stock
- 1/4 cup balsamic vinegar
- 1/2 cup rosemary leaves, fresh
- 2 bay leaves
- Salt and freshly ground pepper
To serve:
- Garlic tomatoes
The Recipe How-To
Step 1: Season and Sear the Lamb Shanks
Before preparing the lamb shanks braised in red wine with rosemary, it is crucial to season and sear the meat properly. You need to heat olive oil in a large pot over medium-high heat. Meanwhile, season 6 lamb shanks with salt and pepper on all sides.
Add the lamb shanks to the preheated pot and cook, turning occasionally until browned on all sides. The seared lamb shanks offer a crispy texture while retaining their succulent flavor.
Step 2: Add Flavorful Ingredients
After searing, remove the lamb shanks from the pot and set them aside on a plate. Add diced onion and chopped garlic cloves to the same pot and cook, stirring occasionally until softened. It takes about 4-5 minutes.
Once the onion is translucent, pour a bottle of dry or rich red wine such as Pinot Noir (750 ml) into the pot to deglaze. Add fresh rosemary, bay leaves, garlic cloves, and diced tomatoes for flavorful aroma to blend with red wine.
Add balsamic vinegar for a tangy note that balances the richness of lamb. Let the mixture lightly bubble for about 5-7 minutes until slightly thickened.
Step 3: Slow-Cook Until Tender
Add all seared lamb shanks back into the pot, cover with a lid, and simmer on low heat for around two hours until tender. You can also place everything in a slow cooker on low heat for 6-8 hours.
The key here is patience; let your shanks slow-cook until they reach perfect tenderness cooked in a rich red wine sauce with rosemary. Once cooked properly- discard bay leaves -you can serve it immediately sprinkled with fresh rosemary leaves.
Enjoy the Delectable and Tender Lamb Shanks
The beauty of these lamb shanks braised in red wine with rosemary is that they are a perfect main course for any dinner party or a fancy supper. The tenderness of slow-cooked lamb pairs well with rich, red wine sauce. Serve it alongside roast lamb shoulder or lamb chops to make a worthy meal for your guests. This foolproof recipe is simple to make and promises great results each time.
Substitutions and Variations
As with any recipe, there are always endless possibilities for substitutions and variations to suit personal taste and dietary restrictions. Here are some ideas for making this braised lamb shanks recipe your own:
– Meat: If lamb shanks aren’t your thing, you can try this recipe with beef or pork shanks, or a bone-in roast of your choice. Keep in mind that the cooking time may need to be adjusted based on the size and cut of the meat.
– Wine: While a dry red wine like Pinot Noir is recommended for this recipe, you can experiment with other types of red wines. A rich red wine will give the braised lamb a deep, complex flavor, but you can also try using a lighter red wine if you prefer.
– Herbs: Fresh rosemary is a classic pairing with lamb, but you can try using other herbs like thyme, oregano, or even mint for a twist on the traditional flavor profile. Garlic and tomatoes are also great additions.
– Slow cooker: To make this recipe even easier, you can adapt it for the slow cooker by searing the lamb shanks first and then adding them to the slow cooker along with the wine and herbs. Cook on low for 6-8 hours until tender.
– Balsamic Lamb: For an Italian-inspired twist on this recipe, add balsamic vinegar to the wine sauce to give it a tangy sweetness that complements the richness of the lamb.
– Roast Lamb Shoulder: If you’re not a fan of braising, try roasting a lamb shoulder in the oven instead. Rub it down with salt, pepper, and rosemary before roasting at 325 degrees Fahrenheit for 2-3 hours until tender.
Whether you choose to make subtle tweaks or completely reinvent this recipe, don’t be afraid to get creative and make it your own. Experimentation is one of the joys of cooking, and you never know what amazing flavor combinations you might discover!
Serving and Pairing
Once the lamb shanks are cooked to perfection, it’s time to think about how to serve and pair them. This braised lamb shanks recipe pairs perfectly with a good quality dry red wine such as a Pinot Noir or any rich red wine of your choice.
When it comes to serving these lamb shanks, they go well with any side dish that can help soak up the delicious red wine sauce. You can opt for creamy mashed potatoes, buttery polenta or roasted root vegetables for a more rustic approach. You can also add some fresh herbs like rosemary and thyme on top of your side dish for an extra burst of flavor.
If you’re feeling adventurous, you can even try some Italian-inspired side dishes such as risotto alla Parmigiana or sautéed mushrooms with garlic and tomatoes. The possibilities are endless!
Lastly, don’t be afraid to experiment with different flavors and textures in your pairing. The richness of the braised lamb shanks will complement any strong and bold flavors, so feel free to try out various herbs like sage or tarragon in your side dishes.
In conclusion, this lamb shanks braised in red wine with rosemary recipe not only makes a great centerpiece for any dinner party but also pairs beautifully with a dry red wine and versatile side dishes for a truly gourmet dining experience.
Make-Ahead, Storing and Reheating
If you’re planning to make this lamb shanks braised in red wine with rosemary recipe ahead of time, then it’s important to store it properly to keep it fresh and tender for later. Once the lamb has cooled down completely, transfer it into an airtight container and place it in the refrigerator.
The recipe can be made up to 2 days ahead of time, making it perfect for busy weeknights or special gatherings. The longer the dish marinates in its juices, the richer and more complex the flavors will become.
When you’re ready to reheat this dish, there are a few options. One option is to reheat it on the stovetop over low heat, stirring occasionally until heated through. Alternatively, you can reheat the lamb in the oven at 350°F (175°C) for around 30 minutes or until heated through. A faster option is to microwave individual portions for 1-2 minutes or until hot.
If you have any leftovers, they can be stored covered in the refrigerator for up to 4 days or frozen for up to 3 months. When reheating leftovers, it’s best to reheat them gradually in order to preserve their flavor and tender texture.
Overall, this lamb shanks braised in red wine with rosemary recipe is a versatile dish that can be made ahead of time, stored and reheated without losing any of its scrumptious flavor.
Tips for Perfect Results
Making the perfect lamb shanks braised in red wine with rosemary recipe requires patience and attention to detail. Here are some tips for ensuring that your dish turns out mouth-watering and tantalizing every time.
1. Choose the right wine
The key to making a delicious lamb shanks braised in red wine with rosemary is selecting the perfect wine. Choose a dry red wine, such as Pinot noir or Cabernet Sauvignon, for the best results. A rich red wine will complement the strong flavor of the lamb and enhance the taste of the dish.
2. Brown the meat thoroughly
It’s essential to brown the lamb shanks thoroughly before adding them to the pot. This will give them a beautiful, caramelized crust that adds flavor to the dish. Make sure you heat up your skillet or Dutch oven properly so that it gets hot enough to sear the meat quickly.
3. Sauté the onions and garlic
After browning the lamb shanks, sautéing onion and garlic in the same pan will create a flavorful base for your braising liquid. They will release their natural flavors into the oil and provide depth to your sauce.
4. Use fresh rosemary
Fresh herbs are always better, and this recipe is no exception. Fresh rosemary adds aroma and depth to your lamb shanks, providing another level of flavor in combination with other spices.
5. Cook low and slow
The secret to a tender lamb shank is patience—braising it low and slow over an extended period until it almost falls off the bone. Be patient and resist turning up the heat; let time do its work.
6. Skim excess fat
While cooking braised lamb shanks, fat can build up on top of your sauce due to natural residue from cooking with meat. Use a spoon or strainer to skim this fat off momentarily as it rises throughout cooking for a better-tasting dish.
Making lamb shanks braised in red wine with rosemary is an excellent way to impress your guests with your cooking skills. With these tips, you’re sure to create a dish that will please even the most discerning palate.
FAQ
As a sommelier who loves to experiment with wine and food, I understand that you may come across some doubts or questions while trying out this Rosemary Braised Lamb recipe. However, keep calm, because in this FAQ section, I will provide you with the most common inquiries and their answers that may arise while preparing this recipe. Make sure to read through these questions to ensure your lamb shanks turn out perfectly.
What wine is best for braising lamb shanks?
When it comes to pairing wine with Braised Lamb Shanks, I find that rich and robust red wines work best. These would typically include Châteauneuf-du-Pape, a Syrah from Northern Rhône, Amarone, Bordeaux, and Shiraz. These wines complement the hearty flavors of lamb shanks and make for a truly satisfying dining experience.
What red wine is best for lamb shank sauce?
When it comes to pairing wine with lamb shank, I recommend three different grape varieties: Nebbiolo, Syrah, and Tempranillo. This dish uses ingredients like parsley, rosemary, pepper, and garlic, which require a certain complementary flavor in the wine. While Nebbiolo can be challenging to cultivate, it provides a delicious and complex taste profile when produced successfully.
What red wine is best for braised lamb?
When it comes to pairing wine with lamb chops, Pinot noir, Bordeaux blends, and Italian reds are commonly recommended. However, if you prefer something with more body, you can also try out Cabernet Sauvignon or Merlot.
What is the best red wine for cooking shanks?
When it comes to simmering some delightful red wine dishes, Pinot noir is a timeless selection. However, do keep in mind that any arid red wine such as cabaret sauvignon, merlot, or shiraz could also make an equally great match.
Bottom Line
In conclusion, this lamb shanks braised in red wine with rosemary recipe is a true masterpiece that will leave any guest craving more. With its rich and tender lamb shanks, savory red wine sauce, and aromatic rosemary flavor, this dish is sure to impress even the pickiest of eaters.
But don’t take my word for it, try it out for yourself! Whether you’re hosting a fancy dinner party or simply looking for a cozy Sunday family meal, this recipe suits all occasions. Plus, with easy substitutions and variations, you can make it unique to your liking.
So go ahead and gather your ingredients (don’t forget the dry red wine and fresh rosemary!), follow the simple how-to’s, and taste the magic of braised lamb shanks. Trust me; you won’t be disappointed.
Thank you for taking the time to read through this recipe article. I hope it inspires you to get creative in the kitchen and to share your delicious masterpieces with those around you.
Lamb Shanks Braised in Red Wine With Rosemary Recipe
Ingredients
- 3 tablespoons olive oil
- 4 lamb shanks
- 1 tablespoon garlic, minced
- 1 small onion, chopped
- 2 teaspoons fresh rosemary, chopped
- salt, to taste
- pepper, to taste
- 1 cup red wine
Instructions
- Heat oil and brown shanks on all sides, then remove from pan.
- add garlic to pan and cook for about 30 seconds.
- Add onion and cook until translucent.
- Season shanks with salt, pepper and rosemary then return to pan.
- Pour in wine and bring to a simmer, then reduce heat, cover tightly and simmer until shanks are tender, about 2 to 2 1/2 hours.