Why Make This Recipe
Christmas Braised Lamb Shanks with Herb Infusion is a perfect dish for the holiday season. It is hearty, flavorful, and brings a warm feeling to your table. The tender lamb shanks, cooked slowly with fresh herbs, create a delightful and comforting meal. This recipe not only showcases the rich taste of lamb but also fills your kitchen with wonderful aromas, making it a great choice for festive gatherings.
How to Make Christmas Braised Lamb Shanks with Herb Infusion
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups lamb or beef broth
- 1 cup red wine
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 bay leaf
- Salt and pepper to taste
Directions
- Preheat your oven to 325°F (165°C).
- In a large, oven-safe pot, heat the olive oil over medium-high heat.
- Season the lamb shanks with salt and pepper. Brown them on all sides in the pot. Remove and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté until softened. Add garlic and cook for 1 more minute.
- Pour in the red wine and broth, and bring to a simmer.
- Stir in the fresh herbs and bay leaf.
- Return the lamb shanks to the pot, making sure they are submerged in the liquid.
- Cover the pot and transfer it to the oven.
- Braise for 2.5 to 3 hours, or until the lamb is tender and easily pulls away from the bone.
- Serve hot, garnished with extra herbs if desired.
How to Serve Christmas Braised Lamb Shanks with Herb Infusion
Serve the braised lamb shanks with creamy mashed potatoes, roasted vegetables, or a fresh salad. The rich sauce pairs perfectly with crusty bread, allowing you to soak up every bit of flavor. This dish is great for family gatherings or festive dinners, making it a wonderful centerpiece for your holiday table.
How to Store Christmas Braised Lamb Shanks with Herb Infusion
If you have leftovers, let the lamb cool completely before storing. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the lamb shanks for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stovetop or in the oven.
Tips to Make Christmas Braised Lamb Shanks with Herb Infusion
- Select well-marbled lamb shanks for more flavor and tenderness.
- Browning the lamb helps develop a rich flavor, so don’t skip this step.
- Feel free to adjust the herbs used based on your preference; oregano or sage can be excellent alternatives.
- Serve with a robust red wine that you enjoy drinking.
Variation
You can add other root vegetables, such as parsnips or potatoes, to the pot for more flavor and a complete meal. Additionally, try adding a touch of honey or orange zest for a hint of sweetness.
FAQs
-
Can I use a slow cooker for this recipe?
Yes, you can! After browning the lamb and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the lamb is tender. -
What sides go well with braised lamb shanks?
Some delicious sides include garlic mashed potatoes, roasted Brussels sprouts, or a simple green salad with vinaigrette. -
Can I use other meats instead of lamb?
Yes, this recipe can work with beef shanks or pork shanks. Just adjust the cooking time according to the type of meat you use.
Christmas Braised Lamb Shanks with Herb Infusion
Ingredients
Main Ingredients
- 4 pieces lamb shanks Select well-marbled shanks for more flavor.
- 2 tablespoons olive oil For browning the lamb.
- 1 piece onion, chopped
- 2 pieces carrots, chopped
- 2 pieces celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups lamb or beef broth
- 1 cup red wine Use a robust one you enjoy.
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 piece bay leaf
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a large, oven-safe pot, heat the olive oil over medium-high heat.
- Season the lamb shanks with salt and pepper. Brown them on all sides in the pot. Remove and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté until softened. Add garlic and cook for 1 more minute.
Cooking
- Pour in the red wine and broth, and bring to a simmer.
- Stir in the fresh herbs and bay leaf.
- Return the lamb shanks to the pot, making sure they are submerged in the liquid.
- Cover the pot and transfer it to the oven.
- Braise for 2.5 to 3 hours, or until the lamb is tender and easily pulls away from the bone.
Serving
- Serve hot, garnished with extra herbs if desired.