Looking for a mouth-watering main dish to grace your table? These red wine-braised lamb shanks feature tender, fall-off-the-bone meat and a rich, decadent sauce. The slow-cooking process of braising breaks down the sometimes tougher connective tissue of shanks into a particularly flavourful cut of meat. Serve with garlic mashed potatoes topped with crispy shallots.
- 4 lamb shanks
- ¼ cup Dijon mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 large onion, sliced 15mm thick
- Carrots, peeled and trimmed
- 2 cups mushrooms, sliced
- 1 head garlic
- 4 sprigs rosemary
- ¼ cup chicken broth
- 2 cups red wine
- Preheat the Dutch oven over medium-high heat for 3-5 minutes.
- Brush lamb shanks with Dijon mustard, and season with salt and pepper.
- Over medium-high heat, add olive oil and sear lamb on all sides, about 5-7 minutes.
- Remove lamb and add onions. Sauté onions for 5 minutes. Add carrots, mushrooms, garlic, rosemary, chicken broth, and red wine.
- Bring contents to a boil and reduce to a simmer. Add lamb and cover for 2½ hours, turning lamb twice during the braising process.
- Remove lamb from the Dutch oven, and reduce liquid until thickened, about 10 minutes.