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
-
GRASS FED LAMB SHANKS, thawed
2.0 LBQty 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 bottleQty 1 tsp.$3.98 -
Bay Leaves
Qty 2 Leaves -
Coarse Sea Salt
1 bottleQty To taste$5.38 -
Freshly Ground Black Peppercorns
1 bottleQty To taste$5.78
Cooking
Instructions
- 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.