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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.
LAMB SHANKS, THAWED
QTY 4 LBS
QTY 2 TBSP.
GARLIC CLOVES, SLICED
QTY 4 CLOVES
WHITE ONION, SLICED
QTY ¼ CUP
QTY 4 CUPS
QTY 3 CUPS
QTY 2 CUPS
QTY 1 TBSP.
QTY 2 SPRIGS
OREGANO LEAVES, CHOPPED
QTY 1 TSP
QTY 2 LEAVES
COARSE SEA SALT
QTY TO TASTE
FRESHLY GROUND BLACK PEPPERCORNS
QTY TO TASTE
Season lamb shanks with salt and pepper.
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.
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.
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.
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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