Main Dishes
Lamb Shanks
Description
Unbelievably tender braised lamb shanks are easier to make than you think! The oven does most of the work for you in this Dutch oven recipe.
Ingredients
- 4 lamb shanks 1 to 1 ½ pounds each
- 4 teaspoons kosher salt divided
- 2 teaspoons ground black pepper divided
- 2 tablespoons canola oil or similar neutral cooking oil divided, plus additional as needed
- 2 medium yellow onions chopped (about 3 cups)
- 4 medium carrots scrubbed and ½-inch diced (about 2 cups)
- 2 stalks celery diced (about 1 ½ cups)
- 6 large garlic cloves chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon fennel seed optional
- 1 ½ cups dry white wine such as Sauvignon Blanc
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can reduced-sodium beef broth
- 2 bay leaves
- Chopped fresh parsley optional for serving
- Mashed potatoes, pasta, or risotto for serving
Directions
- Position the oven racks such that you can fit a large, covered Dutch oven inside it (make sure it is at least 5.5 quarts, which will be a tight fit). Preheat to 325°F. Bring the lamb shanks to room temperature. Season all over with 2 teaspoons salt and 1 teaspoon pepper.
- In a large Dutch oven or similar large, heavy-bottomed pot, heat 1 tablespoon of the canola oil over medium-high heat. Once the oil is hot and shimmering, add two of the lamb shanks. Brown on all sides, turning them every few minutes, until they are seared all over—this process will take about 8 minutes or so. Remove to a plate. Repeat with the following shanks (you shouldn’t need more oil at this point, but if you do, go ahead and drizzle some in if the pot seems dry).
- Add the remaining 1 tablespoon oil to the now empty pot and reduce the heat to medium. Add the onions, carrots, and celery. Cook until the vegetables begin to soften, 8 to 10 minutes.
- Add the garlic, cumin, oregano, and fennel seed (if using), and cook for about 30 seconds, until the garlic is fragrant.
- Pour in the wine, stirring to scrape up the stuck on bits from the bottom of the pan.
