Christmas Braised Lamb Shanks with Herb Infusion

Sharing is caring!

# Christmas Braised Lamb Shanks with Herb Infusion: A Delightful Festive Feast

As the holiday season approaches, many of us find ourselves caught in a whirlwind of shopping lists, gift wrapping, and planning family gatherings. But here's a little secret: Christmas Braised Lamb Shanks with Herb Infusion is the perfect addition to your festive table! Cozy, delicious, and oh-so-satisfying, this dish is sure to impress your family and friends without requiring hours of slaving away in the kitchen. Let’s dive into this sumptuous recipe that will not only delight your taste buds but create lasting memories around the dinner table!

## Why You'll Love This Christmas Braised Lamb Shanks with Herb Infusion

Imagine this: succulent lamb shanks, slowly braised in a rich, aromatic broth, infused with fresh herbs and spices. The house smells like a restaurant, and your family is wandering in, mesmerized by the delightful scent. This recipe is more than just a meal; it's an experience. It’s a way to celebrate the season, to connect with loved ones over hearty portions of flavor, and to create warmth that fills your kitchen with love and laughter.

## Ingredients

Let’s gather our **Christmas Braised Lamb Shanks with Herb Infusion** ingredients! You’ll need:

- 4 lamb shanks
- Salt and pepper to taste
- 2 tablespoons olive oil 
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 cups chicken or beef broth
- 1 cup red wine (your favorite kind, and maybe a glass for you, too!)
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 4 carrots, chopped
- 2 stalks celery, chopped
- Zest of 1 lemon (for that fresh kick!)
- Optional: fresh parsley, for garnish

## Steps to Create Your Culinary Masterpiece

1. **Prep Those Shanks:** Start by seasoning your lamb shanks generously with salt and pepper. Trust me; this is crucial for flavor. 

2. **Sear and Sizzle:** In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the lamb shanks and brown them on all sides for about 3-4 minutes. This step not only imparts flavor but adds a lovely color to your dish. Plus, it’s a great way to channel your inner chef!

3. **Veggies Are Our Friends:** Once the shanks are beautifully browned, remove them from the pot. Toss in the chopped onion and garlic; sauté until softened and fragrant, around 5 minutes. Your kitchen is already starting to smell heavenly!

4. **Drink Up, Lambies:** Now it’s time for the star of the show—return the shanks to the pot and pour in the red wine. Allow it to simmer for about 2-3 minutes to let the alcohol evaporate. Just a little bit of patience here goes a long way.

5. **The Brothy Goodness:** Next, add the broth, tomato paste, rosemary, thyme, carrots, celery, and lemon zest. Stir everything together to combine the flavors. 

6. **Slow and Steady Wins the Race:** Bring the pot to a gentle boil, then reduce the heat to low. Cover it and let the braising magic happen for about 2.5 to 3 hours. This is where the collagen in the meat breaks down, leading us to melt-in-your-mouth tenderness. Perfect time for a quick Netflix episode or catching up with family!

7. **Finishing Touches:** Once the lamb is tender, taste the sauce and adjust the seasoning as necessary. Serve your shanks garnished with a sprinkle of fresh parsley and alongside your choice of creamy mashed potatoes, or perhaps some crusty bread to soak up that delicious sauce.

## Cooking Tips

- **Timing is Everything:** If you're short on time (who isn't these days?), you can opt for a pressure cooker to cut your cooking time in half. Just modify the liquid accordingly!
- **Leftover Lovers:** If you happen to have any shanks left over (doubtful, but just in case!), they store beautifully in the fridge for up to three days. Reheat gently on the stove with a splash of broth.
- **Improvise Your Herbs:** Don’t have rosemary and thyme? Use whatever fresh herbs you have on hand! Parsley, sage, or even a pinch of dried herbs can add a lovely flavor.

## FAQs

**Can I substitute red wine in this recipe?**  
Absolutely! If you're not keen on cooking with wine, feel free to use additional broth or even a splash of balsamic vinegar for an interesting twist.

**Can I make this in advance?**  
You bet! Braised dishes often taste better the next day after the flavors have had time to meld. Just store it in the fridge and reheat it gently before serving.

**What can I serve with lamb shanks?**  
Besides the classic mashed potatoes, you might enjoy serving them with roasted root vegetables, a simple arugula salad, or even some fluffy polenta.

Bringing together the essence of celebration, comfort, and deliciousness, **Christmas Braised Lamb Shanks with Herb Infusion** is destined to be a favorite in your household. So, roll up those sleeves, embrace the holiday spirit, and let this incredible dish grace your table. 

There’s nothing like a shared meal to create cherished memories—happy cooking!

---

**Meta Description:**  
Christmas Braised Lamb Shanks with Herb Infusion is a delightful festive recipe. Quick, easy, and delicious, this dish will become your go-to meal. Try it today!

Christmas Braised Lamb Shanks with Herb Infusion

A cozy and delicious dish featuring succulent lamb shanks braised in a rich, aromatic broth infused with fresh herbs and spices, perfect for holiday gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Holiday

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces lamb shanks The main protein for the dish.
• Salt and pepper To taste.
• 2 tablespoons olive oil For browning the lamb shanks.
• 1 medium onion, chopped Adds sweetness and depth.
• 4 cloves garlic, minced For a fragrant base.
• 2 cups chicken or beef broth Adds richness to the braising liquid.
• 1 cup red wine Your favorite kind, plus a glass for you!
• 2 tablespoons tomato paste For added richness.
• 2 sprigs fresh rosemary A fragrant herb.
• 2 sprigs fresh thyme Another aromatic herb.
• 4 pieces carrots, chopped For sweetness and texture.
• 2 stalks celery, chopped Adds flavor and crunch.
• 1 piece zest of 1 lemon For freshness.
• fresh parsley, for garnish Optional, for presentation.

Method

 

Preparation

1. Season the lamb shanks generously with salt and pepper.
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the lamb shanks and brown them on all sides for about 3-4 minutes.
3. Remove the shanks from the pot. Toss in the chopped onion and garlic; sauté until softened and fragrant (about 5 minutes).
4. Return the shanks to the pot and pour in the red wine, allowing it to simmer for about 2-3 minutes.
5. Add the broth, tomato paste, rosemary, thyme, carrots, celery, and lemon zest. Stir to combine.
6. Bring the pot to a gentle boil, reduce heat to low, cover, and let braise for 2.5 to 3 hours.
7. Once the lamb is tender, taste the sauce and adjust seasoning as necessary. Serve garnished with fresh parsley.

Notes

You can use a pressure cooker to cut cooking time in half. Leftovers can be stored in the fridge for up to three days. Reheat gently on the stove with a splash of broth. Feel free to use other fresh herbs if rosemary and thyme are unavailable.