Lamb Shanks Braised Red Wine (Printer-Friendly)

Succulent lamb shanks slow-cooked with red wine and herbs, delivering melt-in-the-mouth tenderness.

# What You'll Need:

→ Meat

01 - 4 lamb shanks

→ Vegetables & Aromatics

02 - 1 onion, peeled and halved
03 - 8 garlic cloves, peeled
04 - 2 bay leaves
05 - Few sprigs fresh thyme leaves or 1 teaspoon dried thyme

→ Liquids

06 - 2 cups red wine (500 ml)
07 - 2 cups lamb or beef stock (500 ml)

→ Pantry

08 - 1/2 cup tomato purée (120 ml)
09 - 1/4 cup brown sugar, optional (60 ml)
10 - 1/4 cup vegetable oil (60 ml)
11 - 1/4 cup cornstarch (60 ml)
12 - Salt and freshly ground black pepper, to taste

# Steps to Follow:

01 - Preheat the oven to 350°F (180°C, gas mark 4).
02 - Heat 1/4 cup vegetable oil in a heavy-bottomed, ovenproof pan over medium heat. Brown the lamb shanks on all sides until deeply golden, ensuring even searing.
03 - Add onion and garlic to the pan and cook for several minutes until fragrant and softened.
04 - Pour in red wine, lamb or beef stock, tomato purée, and brown sugar if using. Add bay leaves and thyme sprigs. Increase heat until the mixture begins to simmer.
05 - Cover the pan with a lid and transfer to the preheated oven. Cook for 1 hour at 350°F (180°C).
06 - Reduce oven temperature to 300°F (150°C, gas mark 2) and braise uncovered for an additional 2 to 3 hours until the meat is tender and falls off the bone.
07 - Carefully remove the lamb shanks from the pan and keep warm. Discard bay leaves and thyme sprigs.
08 - Transfer the cooking liquid to a blender or food processor and puree until mostly smooth.
09 - Return the puréed sauce to the pan, season with salt and pepper to taste, and gently warm over low heat.
10 - Mix cornstarch with a small amount of cold water to create a slurry. Gradually whisk the slurry into the sauce, stirring continuously until the sauce thickens to the desired consistency.
11 - Serve the lamb shanks hot, accompanied by the thickened red wine sauce prepared in a gravy boat.

# Extra Suggestions:

01 - For optimal browning, avoid crowding the pan to allow steam to evaporate, ensuring a rich Maillard reaction.
02 - This dish improves in flavour when reheated a day after preparation.
03 - Use a heavy-duty Dutch oven or cast iron casserole for best heat retention and even cooking.

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