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Step 2: Sauté the Vegetables and Aromatics
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables have softened and the onion is translucent.
- Add the tomato paste to the vegetables and stir it in, allowing it to cook for an additional 2 minutes. This will deepen the flavors and create a rich base for the braising liquid.
Step 3: Add the Wine and Broth
Once the vegetables and tomato paste are well combined, pour in the red wine. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the alcohol to cook off and the wine to reduce slightly.
- Add the lamb or beef broth, rosemary, thyme, bay leaf, and oregano. Stir well to combine.
Step 4: Braise the Lamb Shanks
Return the browned lamb shanks to the pot. The shanks should be partially submerged in the liquid, but not completely covered. If necessary, add more broth or water to cover them halfway.
- Bring the mixture to a gentle simmer, then cover the pot and transfer it to a preheated oven at 325°F (163°C). Braise the lamb for about 2.5 to 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
Step 5: Final Touches
Once the lamb shanks are done, remove them from the pot and set them aside, keeping them warm. Discard the bay leaf and use a spoon to skim any excess fat from the braising liquid.
- If the sauce is too thin, you can simmer it on the stove over medium heat for 10-15 minutes to reduce and thicken it. Taste and adjust the seasoning, adding more salt, pepper, or even a little extra rosemary if desired.
Step 6: Serve and Garnish
Serve the braised lamb shanks on a large platter, spooning some of the rich, flavorful sauce over the top. Garnish with fresh parsley and a sprinkle of orange zest for a burst of freshness that enhances the festive feel.
This dish pairs beautifully with a variety of sides. Consider serving it with roasted potatoes, creamy mashed potatoes, or a vibrant winter vegetable medley. For an extra special touch, serve alongside garlic butter green beans or braised Brussels sprouts.
Tips for Perfect Braised Lamb Shanks
- Browning the Lamb: Don’t skip the step of browning the lamb shanks. This step develops a rich, deep flavor that sets the base for the entire dish.
- Slow and Steady: Braising is all about slow cooking. Be patient and let the lamb cook low and slow in the oven. The result will be incredibly tender meat that falls off the bone with ease.
- Herb Variations: While rosemary and thyme are traditional, feel free to experiment with other herbs like sage or mint. Fresh herbs add a fragrant, aromatic element to the dish.
- Wine Selection: Choose a robust red wine that you enjoy drinking. It will influence the flavor of the sauce, so pick one with bold flavors that can stand up to the richness of the lamb.
Why Christmas Braised Lamb Shanks are a Holiday Favorite
This dish isn’t just about the succulent lamb; it’s about creating an experience. The rich aromas that fill your kitchen as the lamb braises, the tender, fall-off-the-bone meat, and the deep, herb-infused sauce all come together to make for an unforgettable meal. Christmas Braised Lamb Shanks with Herb Infusion is perfect for those special holiday moments when you want to share an indulgent, home-cooked meal with your loved ones.
Not only does this dish bring warmth and joy to the table, but it also adds a touch of elegance to your Christmas celebration. It’s a dish that’s both comforting and sophisticated, offering the best of holiday cooking in one pot.
Enjoy your Christmas Braised Lamb Shanks with Herb Infusion, and celebrate the festive season with a meal that’s sure to become a cherished tradition for years to come.
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