Red Wine & Rosemary Braised Lamb Shanks

Lamb shanks are an intimidating cut. They need to be well seasoned and the texture demands patience. Slow braising solves both problems — it keeps the meat tender and draws collagen from the shank bones into the braising liquid, building a gravy with real depth. Save the bones for stock.

Ingredients

Tomato Sauce

1 tbsp extra-virgin olive oil

5 Roma tomatoes, roughly chopped

Salt, freshly ground black pepper, and dried oregano, to taste

Lamb

4 lamb shanks (about 1 lb each)

Kosher salt and freshly ground black pepper, to taste

2 tbsp extra-virgin olive oil

4 tbsp unsalted butter, divided

1 onion, chopped

2 medium carrots, peeled and finely chopped

2 celery stalks, chopped

3 cloves garlic, minced

2 cups low-sodium chicken stock

3 sprigs fresh rosemary

1 cup red wine

Mashed Potatoes

5 medium russet potatoes, peeled and cut into 1-inch cubes

3 garlic cloves, crushed

Salt, to taste

8 oz Brie, rind removed, cut into pieces

1/3 cup low-sodium chicken stock, warmed

Freshly ground black pepper, to taste

Preparation

1. Heat the olive oil in a medium saucepan over medium heat. Add the chopped tomatoes and cook, pressing them down with a wooden spoon as they soften, until they begin to break down and release their juices, about 8 minutes. Season with salt, pepper, and oregano and let the sauce reduce by about half, about 10 minutes more. Remove from heat and set aside.

2. Preheat the oven to 350°F. Pat the lamb shanks dry with paper towels and season generously on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, sear the shanks until deeply browned on all sides, about 4 minutes per side. Transfer to a plate and set aside.

3. Reduce the heat to medium. Melt 2 tablespoons of the butter in the pot. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the paste darkens slightly, about 2 minutes.

4. Pour in the stock and the tomato sauce, scraping up any browned bits from the bottom of the pot. Return the lamb shanks to the pot and nestle them into the liquid. Add the rosemary and bring to a boil. Cover tightly and transfer to the oven. Braise until the lamb is completely tender and pulling away from the bone, about 2 hours.

5. While the lamb braises, place the potatoes and garlic in a medium pot and cover with cold, generously salted water. Bring to a boil over high heat and cook until the potatoes are easily pierced with a fork, about 15 minutes. Drain and return to the pot. Add the Brie and warmed stock and mash until smooth and creamy. Season with salt and pepper. Cover and keep warm.

6. Remove the lamb shanks from the pot and transfer to a cutting board. Tent loosely with foil and let rest for 10 minutes. Discard the rosemary sprigs.

7. Return the pot to medium-high heat. Pour in the wine and bring to a boil, scraping up any remaining browned bits. Reduce heat to medium and simmer until the sauce has thickened and reduced by about a third, about 10 minutes. Remove from heat and whisk in the remaining 2 tablespoons of butter, one piece at a time, until fully incorporated and glossy.

8. Spoon the mashed potatoes onto plates. Place a lamb shank alongside and ladle the red wine pan sauce generously over the top. Serve immediately.

Notes

Inspired by Food & Wine.