Go Back

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
Cook Time 3 hours
Total Time 3 hours 15 minutes
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.