Braised Lamb Shank with Red Wine Sauce
Revel in the delight of gourmet-style cooking (made easy) with this fall-off-the-bone-tender, perfectly seasoned braised lamb shank. Served on a bed of hummus and drizzled with an addictive red wine sauce, this recipe is elegant, simple, healthy, and flavorful.
The best part about this lamb shank recipe is that instead of being oven-braised, it’s slow-cooked for nine hours. Alternatively, you could cook for five to six hours on high heat—but the longer lamb shanks are cooked, the more tender they become.
Although it can be difficult to overcook them—regardless of the cooking method you choose—slow-cooked lamb shanks tend to be more flavorful than oven braised. This is because they spend more time soaking up cooking liquids, such as red wine and bone broth.
What to Serve with Braised Lamb Shanks?
This braised lamb shank is served Mediterranean-style, on a bed of hummus with a parsley garnish. Simple, elegant, and delicious. If you’re in the mood for something hearty, garlic mashed potatoes would be divine—especially with the red wine sauce drizzled on top.
If you’re on the hunt for a lower-carb option, you could serve the lamb on a bed of roasted asparagus with just a dollop of hummus.
How to Make Braised Lamb Shanks in 8 Simple Steps
Prepping and cooking lamb shanks are easier than you may think. Best of all, there are only 15 minutes of prep time. In eight simple steps, here’s how to cook braised lamb to absolute perfection.
- Season and sear the lamb shank on each side.
- Place the lamb in the slow cooker.
- Put together the “flavor portion” for this recipe: red wine and veggies. Cook onions, carrots, and celery in a skillet. Combine with garlic, spices, tomato paste, and red wine.
- Pour the mixture over the lamb in the slow cooker.
- Add Kettle & Fire Chicken Bone Broth.
- Cover on low and cook.
- Once done, thicken up the remaining red wine sauce with cornstarch.
- Dish up the braised lamb with red wine sauce, hummus, and parsley and serve.
Braised Lamb Shank with Red Wine Sauce
These slow-cooked, fall-off-the-bone-tender braised lamb shanks are perfectly paired with a savory red wine sauce. Just 15 minutes of prep and 8 easy steps.
- 1 4- to 5-pound lamb shank or 2 smaller ones
- Salt and pepper to taste
- 3 tablespoons olive oil divided
- 1 large onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 4 cloves garlic crushed
- 1 tablespoon tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon fresh thyme leaves
- 2 cups dry red wine
- 1 cup Kettle & Fire Chicken Bone Broth
- 3 tablespoons cornstarch dissolved in 1/3 cup cold water
- Fresh chopped parsley for garnishing
Season lamb with salt and pepper. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat and sear the lamb on each side. Place lamb in a slow cooker.
In the same skillet, add another tablespoon olive oil. Add onions, carrots, celery, garlic, tomato paste, cumin, thyme, and 1/4 teaspoon salt and cook, stirring often, until the onions are softened, about 8-10 minutes.
Stir in wine, scraping up any browned bits, bring to a simmer, and cook until the mixture measures about 3 cups, 10-12 minutes.
Pour the mixture over the lamb in the slow cooker. Add chicken bone broth. Cover and cook on low for 9-10 hours or on high for 5-6 hours.
Transfer the lamb to a large serving plate, tent loosely with foil, and let it rest.
In the meantime, remove fat from the surface of the sauce with a spoon. Transfer the sauce into a saucepan. Bring to a simmer and stir in dissolved cornstarch until the sauce is thickened.
Serve the lamb with hummus and the sauce. Garnish with parsley.
About the Author
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook