Red Wine Braised Lamb Shanks with Thyme | Wild Fork
Braise lamb shanks low and slow in red wine with thyme for fall-off-the-bone tenderness and a rich, deeply satisfying sauce.
INGREDIENTS
2 Tbsp. Olive Oil
4 Garlic Cloves, sliced
1 White Onion, sliced
¼ Cup Flour
4 Cups Beef Broth
3 Cups Red Wine
1 (16 oz.) Can Diced Tomatoes
1 Tbsp. Tomato Paste
2 Sprigs of Fresh Thyme
1 tsp. WFF Oregano Leaves, chopped
2 Bay Leaves
LET'S GET COOKING!
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