Christmas Braised Lamb Shanks with Herb Infusion is a perfect holiday meal—tender, juicy lamb shanks braised in a rich, flavorful broth with fresh herbs. The slow cooking process infuses the meat with aromatic flavors, making it a festive and impressive dish for your Christmas celebration.
Christmas Braised Lamb Shanks with Herb Infusion
Ingredients:
- 4 lamb shanks (about 1 ½ to 2 lbs each)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 1 cup red wine (a dry variety like Cabernet Sauvignon or Merlot)
- 2 cups beef or lamb broth
- 1 cup crushed tomatoes (optional for a richer sauce)
- 1 tablespoon tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon Dijon mustard (optional)
- 1 teaspoon ground cinnamon (optional, for a festive touch)
- Zest of 1 orange (optional, for added freshness)
- Fresh parsley, for garnish
Instructions:
1. Preheat the oven:
- Preheat your oven to 325°F (163°C).
2. Brown the lamb shanks:
- In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat.
- Season the lamb shanks generously with salt and pepper.
- Add the lamb shanks to the pot, browning them on all sides (about 4-5 minutes per side). Once browned, remove the lamb shanks and set them aside.
3. Sauté the vegetables:
- In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables start to soften and the onion becomes translucent.
4. Deglaze the pot:
- Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits.
- Let the wine simmer for about 2-3 minutes to reduce slightly.
5. Add the broth and tomatoes:
- Add the beef or lamb broth, crushed tomatoes (if using), and tomato paste to the pot. Stir to combine.
6. Add the herbs and spices:
- Add the rosemary, thyme, bay leaf, Dijon mustard, cinnamon (if using), and orange zest (if using).
- Stir everything to combine and bring to a simmer.
7. Braise the lamb:
- Return the lamb shanks to the pot, making sure they are partially submerged in the liquid. If necessary, add more broth or water to ensure they are mostly covered.
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise the lamb for 2.5 to 3 hours, or until the meat is very tender and begins to fall off the bone. You can check halfway through and baste the lamb with the braising liquid to keep it moist.
8. Final touches:
- Once the lamb shanks are tender, remove them from the oven and let them rest for a few minutes.
- Remove the bay leaf, rosemary, and thyme stems from the pot.
- If you’d like a thicker sauce, place the pot on the stovetop over medium heat and let it reduce for 5-10 minutes.
9. Serve:
- Plate the lamb shanks and spoon the sauce and vegetables over the top.
- Garnish with freshly chopped parsley for a pop of color and freshness.
These Christmas Braised Lamb Shanks with Herb Infusion are rich in flavor and will certainly make an impressive main dish for your holiday dinner. The slow-cooked lamb is melt-in-your-mouth tender, and the herb-infused sauce adds layers of savory, festive flavor. Serve with mashed potatoes, roasted vegetables, or a green salad for a complete and unforgettable meal. Enjoy! 🍖🌿🍽
