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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.
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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. 

Course Main Course
Cuisine American
Servings 6
Author Sharon Chen

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. Stir in wine, scraping up any browned bits, bring to a simmer, and cook until the mixture measures about 3 cups, 10-12 minutes.

  4. 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.

  5. Transfer the lamb to a large serving plate, tent loosely with foil, and let it rest.

  6. 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.

  7. Serve the lamb with hummus and the sauce. Garnish with parsley.