Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Kosher Wine-Braised Lamb Shanks – Rich & Tender Every Time

By /
Jump to Recipe Print Recipe

✓ Pesach-friendly. Look for a Pesach hechsher on: wine, stock. Pesach recipes and menu planner

Meat (Fleishig)

Wine-braised lamb shanks are a showpiece main that cooks mostly unattended. The shanks are browned, then braised for hours with onion, carrots, celery, garlic, tomato paste, red wine and herbs until the meat falls off the bone into a rich, glossy sauce.

Why Braising Works

Lamb shanks are tough and full of connective tissue, which is exactly what makes them good for braising. Low, slow cooking melts the collagen into gelatin, making the meat tender and the sauce silky. Brown the shanks well first, and keep the braise at a gentle simmer. If the sauce is thin at the end, reduce it on the stove after removing the shanks, or thicken it with a little cornstarch.

Kosher Notes

This is a meat (fleishig) recipe. Lamb shanks come from the foreleg and are available from kosher butchers. Use a dry kosher red wine and kosher stock. Serve over mashed potatoes made with oil or pareve margarine, couscous or polenta.

Make-Ahead for Shabbat

Lamb shanks are ideal for entertaining because they improve after a day or two. Make them up to 2 days ahead and reheat gently on the stove.

Kosher Wine-Braised Lamb Shanks – Rich & Tender Every Time
Tender, fall-off-the-bone lamb shanks braised slowly in red wine with aromatic vegetables create an elegant kosher dinner that practically cooks itself.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Jewish, Mediterranean
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 4 lamb shanks about 1 pound each
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 2 large carrots cut into 1-inch pieces
  • 2 stalks celery cut into 1-inch pieces
  • 4 cloves garlic minced
  • 3 tablespoons tomato paste
  • 1 cup dry red wine kosher certified
  • 2 cups beef stock or vegetable stock
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons fresh parsley chopped, for garnish

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

  1. Preheat your oven to 325°F. Pat the lamb shanks dry with paper towels and season generously on all sides with salt and pepper.
  2. Heat olive oil in a large Dutch oven or heavy braising pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 3-4 minutes per side. Transfer shanks to a plate and set aside.
  3. Reduce heat to medium and add the diced onion, carrots, and celery to the same pot. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
  4. Add minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes to cook off some of the alcohol.
  6. Add the beef stock, rosemary, thyme, and bay leaves. Return the lamb shanks to the pot, arranging them in a single layer. The liquid should come about halfway up the sides of the shanks.
  7. Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid and transfer to the preheated oven.
  8. Braise for 2.5 to 3 hours, checking occasionally and adding more stock if needed, until the meat is fork-tender and falling off the bone.
  9. Remove the pot from the oven and let the shanks rest for 10 minutes. Remove and discard the herb stems and bay leaves.
  10. Taste the braising liquid and adjust seasoning with salt and pepper as needed. Serve the lamb shanks with the vegetables and sauce, garnished with fresh chopped parsley.

Notes

These lamb shanks can be made up to 2 days ahead and reheated gently on the stovetop. The flavor actually improves with time. If the braising liquid seems too thin, you can reduce it on the stovetop over medium heat after removing the shanks. For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering liquid.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 28g 36%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top