Braised Lamb Shanks

Lamb shanks are a humble, collagen-rich cut that turns luxurious with slow braising. Hours in red wine and aromatics leave the meat falling off the bone in a glossy sauce.

Ingredients

• 4 lamb shanks
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp oil
• 1 onion, diced
• 2 carrots, diced
• 3 cloves garlic
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef or chicken broth
• 2 sprigs rosemary

Instructions

1. Season the shanks and sear in oil until browned all over; remove.
2. Soften the onion, carrot, and garlic, then stir in the tomato paste.
3. Deglaze with the red wine, then add the broth and rosemary.
4. Return the shanks, cover, and braise at 325°F for about 3 hours until fork-tender.
5. Reduce the sauce and spoon it over the shanks.

Tips

Make it a day ahead — the flavor deepens overnight. Serve over mashed potatoes or polenta.

Related: cooked with Braising · learn about Lamb Shanks · find pasture-raised lamb direct from a farm.