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Christmas Braised Lamb Shanks with Herb Infusion
Alyssa

Christmas Braised Lamb Shanks with Herb Infusion

Delight in Christmas Braised Lamb Shanks with Herb Infusion – tender, savory, and perfect for holiday celebrations. An impressive main dish.
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Ingredients Method

Ingredients
  

  • 4 lamb shanks: A lean and flavorful cut that becomes tender when braised.
  • 2 tbsp olive oil: For browning the lamb and sautéing the vegetables adding a rich base flavor.
  • 2 onions chopped: A key aromatics that bring sweetness and depth to the dish.
  • 3 cloves garlic minced: Adding a fragrant kick that enhances the overall flavor profile.
  • 1 carrot diced: Provides natural sweetness and texture, complementing the savory elements.
  • 2 celery stalks diced: Adds a subtle earthiness and crunch to the mix.
  • 3 cups beef broth: The foundation of the braising liquid; consider low-sodium versions for healthier options.
  • 1 can 14 oz diced tomatoes: Contributes acidity to balance the richness of the meat.
  • 2 tbsp tomato paste: Intensifies the tomato flavor and thickens the sauce.
  • 1 tsp thyme: A fragrant herb that complements rich meats beautifully.
  • 1 tsp rosemary: Enhances the overall flavor with woody undertones.
  • Salt & pepper to taste: Essential seasonings to elevate and perfect the dish.

Method
 

  1. Preheat the oven: Set your oven temperature to 325°F (163°C).
  2. Brown the lamb shanks: In a large pot, heat 2 tbsp of olive oil over medium-high heat. Season the 4 lamb shanks with salt and pepper. Once the oil is hot, add the lamb shanks to the pot. Brown them on all sides, approximately 3-4 minutes per side. Once browned, remove the lamb shanks and set them aside.
  3. Sauté the vegetables: In the same pot, add the chopped 2 onions, minced 3 cloves of garlic, diced 1 carrot, and diced 2 celery stalks. Sauté for about 5-7 minutes or until the vegetables become softened and fragrant.
  4. Deglaze the pot: Pour in 1 cup of beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
  5. Mix in additional ingredients: Add the remaining 2 cups of beef broth, the 14 oz can of diced tomatoes, 2 tbsp of tomato paste, 1 tsp of thyme, and 1 tsp of rosemary. Stir thoroughly and let the mixture simmer for about 5 minutes to meld the flavors.
  6. Return the lamb shanks: Place the browned lamb shanks back into the pot. Ensure they are submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.
  7. Braise the lamb: Let the lamb shanks braise in the oven for approximately 2 to 2.5 hours or until the meat is fork-tender and falls off the bone.
  8. Adjust seasoning and serve: Once complete, remove the pot from the oven. Taste and adjust the seasoning with more salt and pepper if necessary. Serve hot with your favorite sides.