Recipe:Red Wine Braised Lamb Shankswith Thyme

  • Prep Time: 20 minutes
  • Cook Time: 2 hours

These red wine-braised lamb shanks with thyme create the perfect mixture of herbs, sugar, and acidity to really make lamb's natural flavors shine. Serves 4 - .

Ingredients

Serving Size
  • GRASS FED LAMB SHANKS, thawed

    2.0 LB
    Qty 4 Lbs
    $10.88
  • Olive Oil

    Qty 2 Tbsp.
  • Garlic Cloves, sliced

    Qty 4 Cloves
  • White Onion, sliced

    Qty 1
  • Flour

    Qty ¼ Cup
  • Beef Broth

    Qty 4 Cups
  • Red Wine

    Qty 3 Cups
  • Diced Tomatoes

    Qty 2 Cups
  • Tomato Paste

    Qty 1 Tbsp.
  • Fresh Thyme

    Qty 2 Sprigs
  • Oregano Leaves, chopped

    1 bottle
    Qty 1 tsp.
    $3.98
  • Bay Leaves

    Qty 2 Leaves
  • Coarse Sea Salt

    1 bottle
    Qty To taste
    $5.38
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty To taste
    $5.78

Cooking
Instructions

  1. Season lamb shanks with salt and pepper.
  2. In a deep skillet or Dutch oven, heat the olive oil over medium heat. Brown the shanks on both sides. Remove from pan and set aside in a platter.
  3. Add the garlic and onions to the skillet and sauté until soft. Add the flour to the garlic and onions and using a whisk, scrape the brown particles in the bottom of the pan. Slowly whisk in the beef broth and red wine. Add the rest of the ingredients and bring to a simmer. Once simmering, add shanks, season with salt and pepper to taste and cover.
  4. Lower the heat and slowly braise for 2 hours or until tender.* Once tender, transfer shanks to a platter and cover with foil to keep warm. Continue to simmer cooking broth until slightly thickened.
  5. Serve broth over shanks and garnish with additional oregano or thyme. *USDA recommends cooking lamb to an internal temperature of 145°F.

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