Lamb Shanks Braised in Red Wine

Lamb Shanks Braised in Red Wine
Photo by Ben Fink


  • 1 large onion, peeled and cut into about 8 wedges
  • Five 3-inch sprigs fresh rosemary
  • 6 lamb shanks, about 1-¼ lb. each
  • 4 ribs celery, cut into large dice
  • 2 tsp. crushed black peppercorns
  • 4 carrots, cut into large dice
  • 1 cup thickly sliced mushrooms (about 4)
  • + 6 more ingredients
    • Salt and freshly ground black pepper
    • 3 cups dry red wine (about 1 bottle)
    • 2 heads garlic, halved crosswise
    • 2 bay leaves
    • 3 Tbs. olive oil
    • 8 cups homemade or low-salt canned chicken or vegetable stock

Heat the oven to 425°F. Season the shanks with salt and pepper. In a large, high-sided ovenproof pot, heat the oil until barely smoking. Sear the shanks in batches on all sides until golden brown. Put all the shanks in the pot; add the peppercorns, bay leaves, stock, wine, garlic, celery, carrot...

View full recipe at Fine Cooking


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