Ingredients
- salt and freshly ground black pepper to taste
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 tablespoon butter
- 1 onion, diced
- 1 large carrot, diced
- 1 ½ tablespoons all-purpose flour
- 4 cloves garlic, minced
- ½ cup red wine
- 1 cup chicken broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon minced fresh rosemary leaves
Why This Dish Is So Satisfying
Chef Tips
- Use a heavy pot with a tight-fitting lid to keep moisture in.
- Let the meat rest for a few minutes after cooking to keep it juicy.
Step 1
Heat your oven to 450°F. Rub the lamb shanks with olive oil, then sprinkle them generously with salt, pepper, rosemary, and thyme. Arrange them in a roasting pan and pop them in the oven to brown for about 30 minutes.
Step 2
Once the lamb has a nice color, turn the oven down to 325°F. While it cools, melt some butter in a saucepan over medium-high heat. Add chopped onion, celery, and carrot, cooking everything until the onion turns golden, about 10 minutes. Stir in a bit of flour, then add the garlic and cook for another minute.
Step 3
Pour in the red wine, stirring to combine, then add chicken stock, water, balsamic vinegar, and a pinch of cinnamon. Pour this sauce over the lamb shanks in the roasting pan. Cover loosely with foil so the sauce can reduce a little as it cooks.
Step 4
Put the pan back in the oven and bake for an hour. After that, flip the shanks over, cover again, and bake for another hour or until the meat is tender and easily pierced with a fork. When done, transfer the lamb to a bowl and cover with foil to rest for 10 minutes.
Step 5
Meanwhile, strain the braising liquid into a saucepan and bring it to a boil over high heat. Let it bubble away for about 10 minutes, skimming off any fat and letting it thicken slightly. Stir in some fresh chopped rosemary, taste, and adjust the seasoning with salt and pepper. Serve the lamb shanks with this rich sauce spooned over the top.
