Christmas Braised Lamb Shanks with Herbs

Christmas Braised Lamb Shanks with Herb

Instructions

1. Prepare the Lamb Shanks:

1. Preheat the oven to 325°F (160°C).
2. Pat the lamb shanks dry with paper towels. Season generously with salt and black pepper.
3. In a large oven-safe pot or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Sear the lamb shanks until golden brown on all sides, about 3-4 minutes per side. Remove and set aside.

2. Sauté the Vegetables:

1. Add the remaining olive oil to the pot. Sauté the onions, carrots, and celery until softened, about 5-7 minutes.
2. Add the minced garlic and cook for another minute until fragrant.

3. Build the Braising Sauce:

1. Stir in the tomato paste and smoked paprika, cooking for 1-2 minutes to enhance the flavors.
2. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 3-4 minutes to reduce slightly.
3. Add the diced tomatoes, stock, rosemary, thyme, bay leaves, and lemon zest. Stir to combine, then season with salt and pepper.

4. Braise the Lamb Shanks:

1. Return the lamb shanks to the pot, ensuring they are partially submerged in the liquid.
2. Cover the pot with a lid and transfer to the preheated oven. Braise for 2½ to 3 hours, turning the shanks halfway through, until the meat is tender and falling off the bone.

5. Finish and Serve:

1. Remove the lamb shanks from the pot and skim any excess fat from the surface of the sauce.
2. If desired, simmer the sauce on the stovetop for a few minutes to thicken. Adjust seasoning as needed.
3. Serve the lamb shanks over mashed potatoes, polenta, or roasted vegetables, spooning the rich herb sauce over the top.

Conclusion

This Christmas Braised Lamb Shanks with Herbs is a holiday feast to remember. The deep, savory flavors of the braising sauce pair perfectly with the tender lamb, making it the star of your Christmas table. Add a side of crusty bread for dipping, and enjoy a dish that embodies warmth, comfort, and celebration!