Description
Succulent lamb shanks bring Mediterranean warmth to dinner tables with rich, slow-cooked tenderness. Hearty braising techniques and aromatic herbs promise a luxurious meal that will transport you to southern European comfort.
Ingredients
Scale
Main Ingredients:
- 6 lamb shanks
- 750 milliliters (25.4 fluid ounces) red wine
- 400 milliliters (13.5 fluid ounces) beef stock
- 600 grams (21.2 ounces) butter beans
- 300 milliliters (10.1 fluid ounces) double cream
Aromatics and Seasonings:
- 3 onions, diced
- 7 garlic cloves, sliced/crushed
- 1 bay leaf
- Few sprigs rosemary
- 1 small bunch parsley, chopped
- Salt and pepper
Fats and Additional Ingredients:
- 50 milliliters (1.7 fluid ounces) olive oil
- 50 grams (1.8 ounces) butter
- 25 grams (0.9 ounces) butter
- 2 tablespoons tomato puree
- 1 teaspoon sherry vinegar
Instructions
- Heat olive oil and butter in a heavy-bottomed pot, sear lamb shanks until golden brown on all sides, creating a rich caramelized exterior. Transfer meat to a plate.
- In the same pot, sauté diced onions and minced garlic until translucent and fragrant, releasing their aromatic flavors.
- Return lamb shanks to the pot, then pour in red wine, beef stock, tomato puree, and add bay leaf, seasoning with salt and pepper.
- Cover and simmer gently on low heat at 150°C for approximately 3 hours, allowing the meat to become incredibly tender and develop deep, complex flavors.
- Carefully remove lamb shanks from the cooking liquid, then reduce the sauce by simmering until it reaches a thick, glossy consistency. Enhance with a splash of balsamic vinegar.
- Prepare creamy beans by melting butter in a separate pan, sautéing onions and garlic, then adding chopped rosemary, heavy cream, and white beans. Simmer for 5 minutes until beans are heated through.
- Finish bean mixture with fresh chopped parsley, adjusting seasoning with salt and pepper to taste.
- Plate lamb shanks atop the creamy beans, generously drizzling the reduced, rich sauce over the top for a luxurious finish.
Notes
- Browning the lamb shanks creates a rich, caramelized exterior that locks in deep, meaty flavors and develops a beautiful golden-brown crust.
- Choose tough, marbled lamb shanks from the lower leg for maximum tenderness and rich taste after long, slow cooking.
- Cooking time can be extended up to 4 hours for even more melt-in-your-mouth texture, ensuring the meat becomes incredibly soft and pulls away from the bone.
- Swap red wine with beef stock or non-alcoholic alternative for those avoiding alcohol, maintaining the recipe’s depth and complexity.
- Prep Time: 15 minutes
- Cook Time: 3 hours 5 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 6
- Calories: 725 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 55 g
- Saturated Fat: 23 g
- Unsaturated Fat: 29 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 145 mg