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Succulent Braised Lamb Shank Stew: 1 Amazing Trick

Braised Lamb Shank Stew
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This recipe delivers a deeply rich and tender Braised Lamb Shank Stew. You will create succulent lamb shanks bathed in a flavorful gravy that brings warmth to any table. It is a perfect dish to share with friends and family.

Ingredients

Scale
  • 4 Lamb Shanks
  • 2 tablespoons Olive Oil
  • 1 large Onion, chopped
  • 2 Carrots, chopped
  • 2 Celery Stalks, chopped
  • 4 cloves Garlic, minced
  • 1 cup Dry Red Wine (optional, substitute with beef broth)
  • 4 cups Beef Broth
  • 1 (14.5 ounce) can Diced Tomatoes, undrained
  • 2 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 1 Bay Leaf
  • 2 tablespoons All-Purpose Flour
  • Salt and Black Pepper to taste

Instructions

  1. Season the lamb shanks generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides. Remove the shanks and set them aside.
  3. Add the onion, carrots, and celery to the Dutch oven. Cook until softened, about 5 to 7 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. If using wine, pour it in and scrape up any browned bits from the bottom of the pot. Let it reduce by half.
  6. Whisk the flour into the liquid until smooth.
  7. Return the lamb shanks to the pot. Add the beef broth, diced tomatoes, rosemary, thyme, and bay leaf. The liquid should mostly cover the shanks.
  8. Bring the stew to a simmer. Cover the Dutch oven and transfer it to a preheated oven at 325°F (160°C).
  9. Braise for 2.5 to 3 hours, or until the lamb is fork-tender and falling off the bone.
  10. Remove the herbs before serving. Taste and adjust seasoning if needed. Serve hot over mashed potatoes or crusty bread.

Notes

  • For an extra layer of flavor, sear the lamb shanks until deeply browned.
  • If you prefer a thicker gravy, remove the shanks halfway through cooking and reduce the liquid on the stovetop before returning the meat.
  • Anya suggests adding a teaspoon of balsamic vinegar at the end for brightness.
  • Sasha recommends adding a pinch of red pepper flakes with the garlic for a subtle kick.

Nutrition

Find it online: https://savorsensations.com/braised-lamb-shank-stew-recipe-tender-rich-gravy/