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Garlic Thyme Braised Lamb Shanks

If you've never braised lamb shanks before, today is your lucky day. These come out fork-tender, swimming in a rich red wine sauce packed with garlic, fresh thyme, and a little lemon to brighten it all up. This is the kind of meal you make when you want to seriously impress somebody — or just treat yourself right on a Sunday. Either way, Big Daddy's got you covered.
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Prep Time 20 minutes
Cook Time 4 hours
Servings: 4
Cuisine: American
Ingredients Method Notes

Ingredients
  

INGREDIENTS
  • 4 lamb shanks about 1-1.5 lbs each
  • Salt and freshly ground black pepper to taste
  • 3 tbsp olive oil
  • 2 large onions chopped
  • 4 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 cups red wine Cabernet Sauvignon or Syrah
  • 2 cups beef or lamb broth
  • 2 tbsp tomato paste
  • 2 tbsp fresh thyme leaves
  • 2 bay leaves
  • Zest of 1 lemon
  • Fresh thyme sprigs garnish
  • Fresh parsley chopped (garnish)

Method
 

INSTRUCTIONS
    Step 1 — Prep the Shanks
    1. Pat lamb shanks dry and season generously with salt and pepper. Let rest 20 minutes at room temperature.
    Step 2 — Sear
    1. Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb on all sides until deep golden brown, 4-5 minutes per side. Remove and set aside.
    Step 3 — Build the Braise Base
    1. Add onions, carrots, and celery to the pot. Sauté until softened, 6-8 minutes. Add garlic and cook 1 minute. Stir in tomato paste and cook 2 more minutes.
    Step 4 — Deglaze and Braise
    1. Pour in red wine, scraping up browned bits. Add broth, thyme, bay leaves, and lemon zest. Return lamb to pot. Bring to a simmer, cover tightly, and braise in a 325°F oven for 3-4 hours until fork-tender.
    Step 5 — Reduce the Sauce
    1. Remove shanks, strain braising liquid, and simmer until reduced into a rich, glossy sauce.
    Step 6 — Serve
    1. Plate shanks over creamy polenta or mashed potatoes. Spoon sauce over meat and garnish with thyme and parsley.

    Notes

    NOTES & VARIATIONS
    • Mediterranean Variation: Add olives and sun-dried tomatoes to the braise.
    • Spicy Kick: Add red chili flakes to the base vegetables.
    • Herbal Twist: Add rosemary or oregano alongside the thyme.
    • Wine pairing: Syrah or Cabernet Sauvignon.