Mohamed Shili This delicious julia child lamb Shanks recipe is rich, tender, and full of deep flavors. Slow-cooked in red wine, tomatoes, and herbs, it’s an easy yet impressive meal. Perfect for a cozy dinner, this dish pairs wonderfully with mashed potatoes or crusty bread. You can even swap in common ingredients for extra flexibility!
Ingredients Needed
- 6 lamb shanks (about 1 lb each)
- Salt and black pepper (to taste)
- 2 tablespoons olive oil
- 3 large carrots (sliced into ¼-inch rounds)
- 2 large onions (chopped)
- 10 cloves garlic (minced)
- 1 (750ml) bottle red wine (Cabernet Sauvignon or Syrah recommended)
- 1 (28 oz) can whole peeled tomatoes (with juice)
- 1 (10.5 oz) can condensed chicken broth
- 1 (10.5 oz) can condensed beef broth
- 5 teaspoons fresh rosemary (chopped)
- 2 teaspoons fresh thyme (chopped)
How To Make Lamb Shanks
- Season the Lamb Shanks: Generously season the lamb shanks with salt and black pepper.
- Sear the Lamb: Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 8 minutes total. Transfer to a plate and set aside.
- Sauté the Vegetables: In the same pot, add carrots, onions, and garlic. Cook over medium heat, stirring occasionally, until softened and lightly browned, about 10 minutes.
- Deglaze and Build the Sauce: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Stir in the tomatoes (with juice), chicken broth, beef broth, rosemary, and thyme.
- Braise the Lamb: Return the lamb shanks to the pot, submerging them in the liquid. Bring to a gentle boil, then reduce heat to medium-low. Cover and let simmer for 2 hours, or until the meat is fork-tender.
- Reduce the Sauce: Remove the lid and continue simmering for 20 minutes to allow the flavors to concentrate. Transfer the lamb shanks to a serving platter and cover with foil.
- Thicken and Serve: Let the sauce continue to boil for another 15 minutes until slightly thickened. Spoon the sauce over the lamb shanks before serving.
Recipe Tips
- Sear for More Flavor: Browning the lamb well before braising creates a rich, deep taste in the final dish. Don’t skip this step!
- Use a Good Red Wine: Pick a wine you’d enjoy drinking, like Cabernet Sauvignon or Syrah, for the best sauce flavor.
- Slow Cook for Tender Meat: The longer the lamb shanks cook, the more tender they become. If possible, let them simmer for at least 2.5 hours.
- Let the Sauce Thicken: Simmering uncovered at the end concentrates the sauce. If it’s too thin, let it reduce a bit longer.
- Rest Before Serving: Let the lamb sit in the sauce for 10-15 minutes before serving. This helps the meat soak up even more flavor.
How To Store & Reheat Leftovers
- Refrigerate: Put leftovers lamb shanks in a sealed container in the fridge for up to 4 days.
- Freeze: Freeze leftovers lamb shanks in a good container for up to 3 months. Thaw it in the fridge overnight before reheating.
- Reheating: Reheat leftovers lamb shanks on the stovetop in a covered pan with a splash of broth or water for 10-15 minutes, in the oven at 325°F for 20-25 minutes covered with foil, or in the microwave on medium power in 1-minute bursts, stirring in between until hot.
Nutrition Fact
Serving Size: 1 serving (approximately 240g)
- Calories: 360
- Total Fat: 24g
- Saturated Fat: 8g
- Cholesterol: 115mg
- Sodium: 1200mg
- Potassium: 260mg
- Total Carbohydrate: 8g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 24g
More Julia Child Recipes:
Julia Child Lamb Shanks
Description
This delicious julia child lamb Shanks recipe is rich, tender, and full of deep flavors. Slow-cooked in red wine, tomatoes, and herbs, it’s an easy yet impressive meal. Perfect for a cozy dinner, this dish pairs wonderfully with mashed potatoes or crusty bread. You can even swap in common ingredients for extra flexibility!
Ingredients
Instructions
- Season the Lamb Shanks: Generously season the lamb shanks with salt and black pepper.
- Sear the Lamb: Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 8 minutes total. Transfer to a plate and set aside.
- Sauté the Vegetables: In the same pot, add carrots, onions, and garlic. Cook over medium heat, stirring occasionally, until softened and lightly browned, about 10 minutes.
- Deglaze and Build the Sauce: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Stir in the tomatoes (with juice), chicken broth, beef broth, rosemary, and thyme.
- Braise the Lamb: Return the lamb shanks to the pot, submerging them in the liquid. Bring to a gentle boil, then reduce heat to medium-low. Cover and let simmer for 2 hours, or until the meat is fork-tender.
- Reduce the Sauce: Remove the lid and continue simmering for 20 minutes to allow the flavors to concentrate. Transfer the lamb shanks to a serving platter and cover with foil.
- Thicken and Serve: Let the sauce continue to boil for another 15 minutes until slightly thickened. Spoon the sauce over the lamb shanks before serving.
Notes
- Sear for More Flavor: Browning the lamb well before braising creates a rich, deep taste in the final dish. Don’t skip this step!
- Use a Good Red Wine: Pick a wine you’d enjoy drinking, like Cabernet Sauvignon or Syrah, for the best sauce flavor.
- Slow Cook for Tender Meat: The longer the lamb shanks cook, the more tender they become. If possible, let them simmer for at least 2.5 hours.
- Let the Sauce Thicken: Simmering uncovered at the end concentrates the sauce. If it’s too thin, let it reduce a bit longer.
- Rest Before Serving: Let the lamb sit in the sauce for 10-15 minutes before serving. This helps the meat soak up even more flavor.
Julia Child Lamb Shanks
