Indulge in the aromatic experience of slow-roasted lamb shanks, each bite tender and rich with a depth of flavor that will leave you craving for more. The succulent aroma of lamb, mingling with the sweetness of caramelized onions and the richness of a flavorful broth, is sure to tantalize your taste buds and leave you wanting more.
This decadent slow-cooked lamb shank recipe is a masterclass in bold flavors and tender textures. When you’re looking to impress your dinner guests, this recipe is sure to hit the mark. See related recipe, braised short ribs, for another slow-cooked masterpiece.
Level:
Easy
Easy
Prep:
15 min
15 min
Cook:
25 min
25 min
Yield:
4 Servings
4 Servings
Ingredients
4 lamb shanks (1 1/2 pounds total)
2 tablespoons olive oil
1 large onion, sliced
2 cloves garlic, minced
1 cup all-purpose flour
1 cup red wine
1 cup chicken broth
1 teaspoon dried thyme
1 teaspoon salt
1/4 cup red wine glaze (optional)
Directions
1
Heat oil in a large Dutch oven over medium-high heat. Sear the lamb shanks until browned on all sides, about 5 minutes per side. Remove and set aside.
2
Add the sliced onion to the pot, along with a pinch of salt and pepper. Cook until the onion is caramelized and golden brown, stirring occasionally, about 20 minutes.
3
Add the garlic to the pot and cook for another minute, stirring constantly, until fragrant.
4
Add the flour to the pot and cook for 1-2 minutes, stirring constantly, until the paste is smooth and lightly colored.
5
Add the red wine, chicken broth, thyme, salt, and 1/4 cup of water to the pot. Stir to combine, then add the browned lamb shanks back to the pot. Make sure the lamb is mostly submerged in the liquid. If it’s not, add a little more broth. Bring the liquid to a simmer and then cover the pot with a lid.
