Try This Delicious Lamb Shank Recipe Tonight
Welcome to my kitchen, where I love to experiment with different ingredients and flavors to create the perfect dishes. Today, I’m excited to share with you one of my favorite recipes that is sure to make your taste buds dance with joy – Red Wine and Herb Lamb Shanks.
This recipe is a classic one that I’ve perfected over time and it’s absolutely delicious. It’s tender, flavorful, aromatic and it pairs perfectly with vegetables, sides or even a crusty piece of bread.
Lamb shanks are a great cut of meat when cooked low and slow, as they become meltingly tender while absorbing all the flavors of the herbs and the red wine sauce. This dish is perfect for any occasion; whether it’s an intimate dinner party or a family get-together.
So, let me guide you through how to cook this beautiful and hearty dish that will be the star of any dinner party. Trust me, once you try this recipe, you’ll wonder how you ever lived without it.
Why You’ll Love This Recipe
If you are a fan of tender, juicy and flavorful lamb, then this herb lamb shanks recipe is perfect for you. It is an easy-to-follow recipe that results in fall-off-the-bone lamb meat with a rich red wine sauce. Here are some reasons why you will love this dish:
Firstly, The dish is packed with earthy and savory flavors from the herbs that infuse the lamb meat, including oregano, thyme, and rosemary. The garlic cloves and onion provide additional depth of flavor that complement the red wine sauce perfectly.
Secondly, This recipe calls for braising the lamb to achieve a meltingly tender result that is full of flavor. Through slow cooking in beef broth and red wine, which help to break down the tough cut of meat into a delectable texture.
Thirdly, This recipe takes very little prep time and does not require any fancy techniques. Simply dredge in flour seasoned with salt and pepper, sautee the vegetables, and then add all ingredients to a pot or slow cooker- allowing it to cook until the lamb is juicy and falling off the bone.
Finally, This herb lamb shanks recipe offers versatility when it comes to serving and pairing. Served with roasted veggies or creamy mashed potatoes or polenta can make delicious sides. As for pairing, A bold Cabernet Sauvignon will accompany this dish nicely.
Overall, this lamb shank recipe offers both simplicity in its preparation as well as elegance in its presentation. So if you’re looking for an impressive yet uncomplicated dinner recipe to impress your friends and family try this one out – You’ll fall in love with this rich herb-red wine-braised lamb!
Ingredient List
Here is a list of ingredients that you will need for this Red Wine and Herb Lamb Shanks Recipe:
- 4-6 large lamb shanks
- 2 tablespoons plain flour
- 2 teaspoons oregano
- 2 teaspoons thyme
- 4 garlic cloves, minced
- 1 onion, finely chopped
- 2 leeks, trimmed and sliced
- 2 carrots, peeled and chopped
- 2 celery sticks, chopped
- 6 sprigs fresh rosemary
- 2 cups beef broth
- 2 cups red wine
- 1 tablespoon herbes de Provence
- salt and pepper to taste
- olive oil for frying
Make sure to choose high-quality ingredients to achieve the best results. Look for meltingly tender lamb shanks with a lot of fall-off-the-bone meat, fresh herbs such as thyme and rosemary, plus a rich red wine to braise them. The beef broth will add more depth to the flavour while the vegetables– onion, leek, carrot, and celery– will lend natural sweetness to the dish. With every ingredient working together in harmony, this recipe creates a hearty, savoury dish that is nothing short of impressive!
The Recipe How-To
Step 1: Preheat the oven and season lamb shanks
Preheat the oven to 375°F. Season 4 lamb shanks with salt and pepper.
Step 2: Prepare the vegetables
For the vegetable mix, finely chop 2 onions and 4 garlic cloves. Cut 4 large carrots and 3 celery sticks into rough chunks. Cut 2 leeks trimmed, rinsed and halved lengthways.
Step 3: Flouring the lamb shanks
Coat each lamb shank with 1 cup of plain flour mixed with 1 tablespoon of dried oregano, 1 tablespoon of dried thyme, and a teaspoon of salt.
Step 4: Braising the lamb shanks
Heat some olive oil in a heavy-bottomed pot over high heat. Cook the lamb shanks on each side until well-browned. Add the prepared vegetables and sauté them for about 5 minutes, or until they start softening.
Deglaze the pot with 2 cups red wine, scraping any browned bits from the bottom of the pot using a wooden spoon. Add 6 sprigs of fresh thyme, 2 bay leaves, and a tablespoon of tomato paste. Pour in enough beef broth or water until it covers everything by half an inch.
Bring everything to a simmer, then cover it with a lid or aluminum foil, transfer to oven, and cook for about 2-3 hours or until lamb becomes tender and falling off bones.
Step 5: Making the sauce
Once it’s done, remove the braised lamb shanks from cooking liquid and set aside. Skim any excess fat off the liquid’s surface, then bring it back to boil over high heat.
Reduce for 5 minutes over high heat until it thickens creating a rich red wine sauce.
Step 6: Serve and enjoy!
Arrange the braised lamb shanks on a platter with some fresh herbs, like rosemary. Spoon the red wine sauce over the top of the lamb shanks and serve them with side dishes such as roasted vegetables or mashed potatoes. Enjoy this tender, braised red wine herb lamb shanks recipe!
Substitutions and Variations
This Red Wine and Herb Lamb Shanks recipe is versatile and allows for various substitutions and variations based on your preference. Here are some ideas that will help you make the most out of this dish:
– Instead of lamb shanks, you can use beef, veal, or even a tough-cut meat like chuck roast. Just keep in mind that the cooking time may vary depending on the meat and its toughness.
– You can substitute plain flour for cornstarch or any other thickener that you might like.
– For a different flavor, you can swap oregano and thyme for rosemary or sage. You can also experiment with different fresh herbs like parsley, cilantro, or basil.
– If you don’t have any leeks on hand, you can substitute with shallots or onions.
– If you’re not a fan of red wine, you can use white wine instead or even beer. However, keep in mind that using red wine gives the dish its rich color and unique depth of flavor.
– For a non-alcoholic version, substitute the red wine with beef broth or vegetable broth.
– If you prefer a thicker sauce, add more flour to the recipe. If you like it thinner, use less flour or add more beef broth/wine.
– To make this recipe more economical or if you’re cooking for one person, simply reduce the amount of ingredients proportionally.
These substitutions and variations will allow you to experiment with different flavors and tailor this recipe according to your taste preferences. Don’t be afraid to mix and match!
Serving and Pairing
Braised lamb shanks are the perfect centerpiece for a special occasion or a comforting family dinner, and this red wine and herb lamb shanks recipe is no exception. The tender, succulent meat and rich, flavorful sauce created by braising the shanks in a mixture of red wine and herbs make for an unforgettable main course.
To fully appreciate the flavors of this dish, I recommend serving it alongside some simple yet satisfying sides. Roasted vegetables like carrots, celery, or potatoes would provide a great contrast to the tender meat. Alternatively, you could serve it with creamy mashed potatoes to soak up all that delicious sauce.
When it comes to pairing wine with this dish, I would suggest sticking with a hearty red wine that can hold its own against the bold flavors of the lamb and herb sauce. A full-bodied Cabernet Sauvignon or a rich Merlot would complement the dish perfectly. If you prefer white wine, try an oaky Chardonnay or a crisp Pinot Grigio to cut through the richness of the lamb.
With this recipe in your repertoire, you’ll be able to impress friends and family with your culinary skills and create unforgettable meals that will linger in their memories for years to come.
Make-Ahead, Storing and Reheating
This red wine and herb lamb shanks recipe is a perfect make-ahead dish. In fact, the flavor of the lamb actually improves when it has been left to sit for a day, so feel free to prepare it ahead of time! To store, allow the lamb shanks to cool completely and then cover tightly with plastic wrap or aluminum foil. You can store them in the refrigerator for up to 3 days.
When you are ready to reheat the lamb shanks, there are a few options. If you have kept them in the cooking juices, simply heat the whole pot on low flame for around 20-30 minutes until warmed through. If you have separated the lamb from the liquids, you can reheat it in a covered baking dish in an oven preheated to 350°F for about 15-20 minutes.
Another option is to reheat it on the stovetop with some additional liquid if needed. The red wine sauce may become more intense as flavors meld over time, so be sure to adjust flavors accordingly. Remember that because this is a slow-cooked dish, allow enough time for reheating so that the meat becomes meltingly tender once again.
Overall, this recipe allows for flexibility and convenience in storing and reheating methods while preserving its exquisite taste.
Tips for Perfect Results
If you’re new to cooking lamb shanks, don’t fret! Here are a few tips to ensure your herb lamb shanks in red wine sauce are bursting with flavor and texture.
1. Brown the lamb shanks before braising
Browning the lamb shanks is an important step as it adds rich, caramelized flavors to the meat. Using a heavy-based pan, heat some olive oil until shimmering, and then brown the shanks on all sides. This process takes time but is well worth it.
2. Don’t skimp on fresh herbs
For the best possible flavor, use fresh herbs like rosemary, thyme, or oregano. These woody herbs have a natural affinity for lamb and provide a fantastic aroma and taste.
3. Use quality red wine
A robust red wine brings depth to a dish and makes the sauce rich and hearty. Choose something that you would also enjoy as a drink, but avoid using an expensive bottle – a good quality Shiraz or Cabernet Sauvignon is ideal.
4. Let it braise slowly
Slow cooking is essential when it comes to braising lamb because it ensures that the meat becomes meltingly tender without becoming too tough. If you’re short on time, you can use an instant pot; otherwise, stick to a traditional slow cooker or Dutch oven.
5. Skim off the fat
Lamb shanks are a fatty cut of meat, so during braising, some fat will float to the top of the red wine sauce. Using a spoon or ladle, skim off any excess fat before serving.
By following these tips for perfect results, you’ll be able to create braised herb lamb shanks that fall off the bone and melt in your mouth with each bite.
FAQ
Now that we’ve gone over all the details of this delicious red wine and herb lamb shanks recipe, let’s take some time to address some frequently asked questions that may come up during the cooking process. These FAQs will help guide you through any troubleshooting issues you may encounter, as well as answer any questions you have about substitutions or variations to the recipe. So, let’s get started with these helpful tips!
Does red wine go with lamb shanks?
Lamb Shank’s distinct and hearty taste makes it a perfect match for full-bodied red wines like Amarone, Bordeaux, Shiraz, Châteauneuf-du-Pape, and Northern Rhône Syrah. These wine varieties enhance the richness of the Braised Lamb Shank and complement its unique gamey notes, distinguishing it from other lamb cuts like the chops or the loin.
What wine is best for lamb shanks cooking?
When it comes to pairing wine with lamb shanks, one should opt for robust and juicy wines that can complement the strong flavor of this particular meat. Varieties like cabernet sauvignon, grenache, and shiraz are safe options to consider. However, trying out something novel and daring like carménère, nero d’Avola or primitivo could also be rewarding.
Is red wine good to cook lamb?
Roasted lamb dishes like a leg of lamb, lamb cutlets, or rack of lamb complement a diverse range of red wines. If you’re aiming for a medium-rare finish, consider going for a Pinot Noir. For a richer taste, there are more robust wines that you can experiment with.
What is the best cooking method for shanks?
When it comes to preparing lamb shanks, braising or slow-cooking is highly recommended. Since lamb shanks are innately tough, these methods ensure that the meat becomes incredibly soft and the marrow dissolves well into the savory sauce.
Bottom Line
After trying this Red Wine and Herb Lamb Shanks recipe, you will not go back to your old boring meals. The richness of the wine herb lamb and the tenderness of the braised lamb shanks will make your taste buds dance in ecstasy. I highly recommend pairing this dish with some roasted vegetables or creamy mashed potatoes for a complete meal.
This recipe is perfect for a family dinner or a festive event, and a slow cooker would ease the cooking process by providing meltingly tender lamb shanks that fall off the bone. With the right ingredients and cooking method, you can achieve a rich red wine sauce that beautifies the dish and elevates its flavor profile.
In conclusion, this recipe is a must-try for those seeking an impressive and flavorsome meal that delivers on all fronts. The red wine herb lamb shanks are sure to impress your guests or satisfy your cravings in minutes. Try out our recipe today and see why it’s one of my favorites!
Red Wine and Herb Lamb Shanks Recipe
Ingredients
- 2 tablespoons olive oil
- 8 (250 g) lamb shanks
- 2 leeks (trimmed and sliced)
- 1 onion (brown, sliced)
- 6 garlic cloves
- 6 sprigs thyme
- 6 sprigs oregano
- 2 tablespoons plain flour
- 2 cups red wine (500ml)
- 4 cups beef stock (1 litre)
Instructions
- Preheat oven to 180°C.
- Heat the oil in a large non-stick pan over high heat and cook the shanks, in batches, for 1 to 2 minutes on each side or until browned, set aside.
- Add the leeks, onion, garlic, thyme and oregano to the pan and cook for 2 to 3 minutes.
- Add the flour and cook for 1 to 2 minutes and then add the wine and stock and bring to the boil and then return the shanks and cover with aluminium foil or tight fitting lid.
- Place in the oven and roast for 2 1/2 hours, turning every 30 minutes.
- Serve with polenta or mashed potatoes and steamed vegetables.
- TO FREEZE - shred meat of the bone and divide the meat and sauce into 4 portions and place in zip-lock bags or airtight containers and freeze for up to 3 months. TO DEFROST - place in the refrigerator overnight and allow to thaw completely.