Christmas Braised Lamb Shanks with Herb Infusion

Why Make This Recipe

Christmas Braised Lamb Shanks with Herb Infusion is a perfect dish for the holiday season. It is hearty, flavorful, and brings a warm feeling to your table. The tender lamb shanks, cooked slowly with fresh herbs, create a delightful and comforting meal. This recipe not only showcases the rich taste of lamb but also fills your kitchen with wonderful aromas, making it a great choice for festive gatherings.

How to Make Christmas Braised Lamb Shanks with Herb Infusion

Ingredients

• 4 lamb shanks
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups lamb or beef broth
• 1 cup red wine
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 bay leaf
• Salt and pepper to taste

Directions

1. Preheat your oven to 325°F (165°C).
2. In a large, oven-safe pot, heat the olive oil over medium-high heat.
3. Season the lamb shanks with salt and pepper. Brown them on all sides in the pot. Remove and set aside.
4. In the same pot, add the chopped onion, carrots, and celery. Sauté until softened. Add garlic and cook for 1 more minute.
5. Pour in the red wine and broth, and bring to a simmer.
6. Stir in the fresh herbs and bay leaf.
7. Return the lamb shanks to the pot, making sure they are submerged in the liquid.
8. Cover the pot and transfer it to the oven.
9. Braise for 2.5 to 3 hours, or until the lamb is tender and easily pulls away from the bone.
10. Serve hot, garnished with extra herbs if desired.

How to Serve Christmas Braised Lamb Shanks with Herb Infusion

Serve the braised lamb shanks with creamy mashed potatoes, roasted vegetables, or a fresh salad. The rich sauce pairs perfectly with crusty bread, allowing you to soak up every bit of flavor. This dish is great for family gatherings or festive dinners, making it a wonderful centerpiece for your holiday table.

How to Store Christmas Braised Lamb Shanks with Herb Infusion

If you have leftovers, let the lamb cool completely before storing. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the lamb shanks for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stovetop or in the oven.

Tips to Make Christmas Braised Lamb Shanks with Herb Infusion

• Select well-marbled lamb shanks for more flavor and tenderness.
• Browning the lamb helps develop a rich flavor, so don’t skip this step.
• Feel free to adjust the herbs used based on your preference; oregano or sage can be excellent alternatives.
• Serve with a robust red wine that you enjoy drinking.

Variation

You can add other root vegetables, such as parsnips or potatoes, to the pot for more flavor and a complete meal. Additionally, try adding a touch of honey or orange zest for a hint of sweetness.

FAQs

1. Can I use a slow cooker for this recipe?
   Yes, you can! After browning the lamb and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the lamb is tender.

2. What sides go well with braised lamb shanks?
   Some delicious sides include garlic mashed potatoes, roasted Brussels sprouts, or a simple green salad with vinaigrette.

3. Can I use other meats instead of lamb?
   Yes, this recipe can work with beef shanks or pork shanks. Just adjust the cooking time according to the type of meat you use.

Christmas Braised Lamb Shanks with Herb Infusion

Indulge in tender, fall-off-the-bone lamb shanks, slow-braised to perfection with a fragrant herb infusion, making it a show-stopping centerpiece for your Christmas feast.

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Prep Time 25 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 25 minutes mins

Servings: 4 shanks

Course: Dinner, Main Course

Cuisine: American, European

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

Lamb Shanks

• 4 large Lamb Shanks
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Olive Oil

Aromatics & Liquids

• 1 large Onion chopped
• 2 medium Carrots chopped
• 2 Celery Stalks chopped
• 4 Garlic minced
• 1 cup Red Wine dry
• 4 cups Beef Broth
• 14.5 oz can Crushed Tomatoes
• 2 Bay Leaves

Herb Infusion

• 3 sprigs Fresh Rosemary
• 5 sprigs Fresh Thyme
• 1 tbsp Orange Zest

Equipment

• Dutch Oven
• Tongs
• Cutting board
• Knife
• Measuring Cups/Spoons
• Skimmer

Method

 

Preparation

1. Season the lamb shanks generously with salt and pepper, then brown them in olive oil in a Dutch oven over medium-high heat until golden on all sides; set aside.
2. In the same pot, sauté chopped onion, carrots, and celery until softened, then add minced garlic and cook for another minute until fragrant.

Braising

1. Deglaze the pot with red wine, scraping up any browned bits from the bottom, and reduce by half.
2. Stir in beef broth, crushed tomatoes, bay leaves, rosemary, thyme, and orange zest; bring to a simmer.
3. Return the browned lamb shanks to the Dutch oven, ensuring they are mostly submerged in the liquid.
4. Cover the pot and braise in a preheated oven at 325°F (160°C) for 2.5 to 3 hours, or until the lamb is fork-tender and easily pulls away from the bone.

Finishing

1. Carefully remove the lamb shanks from the pot and set them aside to rest.
2. Skim any excess fat from the braising liquid, then simmer the sauce on the stovetop until it thickens to your desired consistency; adjust seasonings if necessary.
3. Serve the lamb shanks hot, spooning the rich herb-infused sauce over them.

Notes

For best results, prepare this dish a day ahead; the flavors will meld and deepen overnight. Reheat gently on the stovetop or in the oven.