Indulge in the rich, savory flavors of French cuisine with our mouthwatering Braised Lamb Shanks with Thyme Roast Carrots and Baby Onions! This dish is perfect for impressing guests or enjoying a cozy night in, as tender lamb shanks simmer to perfection in a luscious red wine sauce. Imagine the aroma wafting through your kitchen as you prepare this culinary masterpiece, transforming simple ingredients into an unforgettable feast. Ready to elevate your cooking game? Dive into our recipe and discover the secrets to creating this delectable dish that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 lamb shanks
- 1 cup red wine
- 2 cups beef stock
- 1 onion, quartered
- 4 cloves garlic, crushed
- 6 baby onions
- 4 carrots, cut into sticks
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (165°C). Pat the lamb shanks dry with paper towels and season generously with salt and pepper on all sides.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of olive oil and sear the lamb shanks until they are golden brown on all sides, about 3-4 minutes per side. Remove the shanks and set aside.
- In the same pot, add the quartered onion and crushed garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
- Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce by half, about 3-4 minutes.
- Return the lamb shanks to the pot and add the beef stock. The liquid should come about halfway up the sides of the shanks.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise the lamb shanks for
- 5 hours, or until the meat is extremely tender and nearly falling off the bone.
- About 45 minutes before the lamb is done, prepare the vegetables. Toss the carrot sticks and baby onions with olive oil, fresh thyme leaves, salt, and pepper.
- Spread the vegetables on a baking sheet and roast in the oven alongside the lamb for 30-40 minutes, or until caramelized and tender.
- Once the lamb is done, carefully remove the shanks from the pot and let them rest. Strain the braising liquid and reduce it on the stovetop to create a rich sauce.
- Plate the lamb shanks with the roasted thyme carrots and baby onions. Drizzle the reduced braising sauce over the top and serve immediately.
Tips
- Choose the Right Cut: Look for well-marbled lamb shanks for the best flavor and tenderness. The fat will render during cooking, enriching the sauce.
- Searing is Key: Don't skip the searing step! Browning the lamb shanks not only enhances their flavor but also adds depth to the braising liquid.
- Quality Wine Matters: Use a good quality red wine that you would enjoy drinking. The wine's flavor will concentrate during cooking, so choose one that complements the dish.
- Low and Slow Cooking: Patience is crucial! Braising at a low temperature allows the collagen in the meat to break down, resulting in tender, fall-off-the-bone lamb.
- Prep the Veggies Ahead: To save time, prepare the carrots and baby onions while the lamb is braising. Toss them with olive oil and seasonings just before roasting.
- Don’t Rush the Sauce: After removing the lamb, take the time to strain and reduce the braising liquid on the stovetop. This step transforms it into a rich sauce that ties the dish together beautifully.
- Serve with Bread: This dish pairs wonderfully with crusty bread, perfect for soaking up the delicious sauce.
- Garnish for Presentation: For a touch of elegance, garnish your plated dish with fresh thyme sprigs or a sprinkle of freshly chopped parsley.
Nutrition Facts
Calories: 588kcal
Carbohydrates: 13g
Protein: 52g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 150mg
