Transform your next dinner into a cozy feast with these succulent lamb shanks braised in red wine, cranberries, and fragrant herbs. This one-pot wonder promises tender meat that falls off the bone, paired with a deeply flavorful sauce that’s perfect for spooning over mashed potatoes or polenta.
Details
- Cook Time: 3.5 hours
- Servings: 4
Ingredients
- 2 lamb shanks (approx. 4 lbs)
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 shallots, halved
- 1 medium red onion, thinly sliced
- 1 head of garlic, halved crosswise
- 1 cup fresh cranberries
- Small bunch of fresh thyme
- 2 sprigs rosemary
- 4 fresh sage leaves
- 2 bay leaves
- 2 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 1/2 bottle red wine
- 2 cups chicken broth
Instructions
Generously season the lamb shanks with salt and pepper. Heat olive oil in a heavy-bottomed pot over medium-high heat. Sear the lamb shanks on all sides until browned, 4–5 minutes per side. Set aside.
Reduce heat to medium. In the same pot, add the shallots, red onion, and garlic (cut side down). Sauté until golden, about 5–7 minutes. Stir in the cranberries and cook for 2 minutes.
Return the lamb to the pot, nestling it among the aromatics. Add the thyme, rosemary, sage, and bay leaves. Drizzle in maple syrup and balsamic vinegar. Pour in the wine and chicken broth, ensuring the shanks are nearly submerged.
Bring the liquid to a simmer. Cover the pot and cook on low heat for 2.5–3 hours, turning the lamb occasionally, until the meat is tender and nearly falling off the bone.
Transfer the lamb to a plate and cover to keep warm. Strain the braising liquid through a fine-mesh sieve into a saucepan. Simmer over medium-high heat until reduced and glossy. Adjust seasoning to taste.
Plate the lamb shanks, spoon the sauce over, and garnish with fresh herbs if desired. Pair with mashed potatoes, polenta, or roasted vegetables for a complete meal.
Chef’s Tips
- For an extra pop of color and freshness, sprinkle finely minced chives over the lamb before serving.
- Leftover sauce makes a decadent addition to pasta or risotto.
This hearty dish is the perfect centerpiece for a memorable meal. Serve it alongside a full-bodied red wine to complement the deep, rich flavors of the braised lamb.
