Lamb Shank with Red Wine Reduction

Lamb Shank with Red Wine Reduction is a luxurious and hearty dish that showcases tender lamb shanks slow-cooked until they are meltingly tender, accompanied by a rich and flavorful red wine reduction sauce. This recipe brings together robust flavors and tender meat, making it perfect for a special dinner or a cozy meal at home. Here’s how to prepare Lamb Shank with Red Wine Reduction with a recipe that promises to impress.

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Ingredients:

For the Lamb Shanks:

• 4 lamb shanks
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups red wine (such as Cabernet Sauvignon or Merlot)
• 2 cups beef or vegetable broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves

For the Red Wine Reduction:

• 1 cup red wine
• 1/2 cup beef or vegetable broth
• 2 tablespoons unsalted butter, chilled
• Salt and freshly ground black pepper to taste

For Serving:

• Mashed potatoes, polenta, or creamy risotto
• Fresh parsley, chopped, for garnish

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Instructions:

1. Prepare the Lamb Shanks:

1. Preheat your oven to 325°F (165°C).
2. Season the lamb shanks generously with salt and freshly ground black pepper.
3. In a large oven-safe Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
4. Sear the lamb shanks on all sides until browned, about 3-4 minutes per side. Remove the lamb shanks and set aside.

2. Sauté the Vegetables:

1. In the same pot, add chopped onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables are softened.
2. Add minced garlic and cook for another minute until fragrant.
3. Stir in tomato paste and cook for 1-2 minutes, stirring constantly.

3. Deglaze and Braise:

1. Pour in red wine, scraping up any browned bits from the bottom of the pot.
2. Add beef or vegetable broth, fresh rosemary, fresh thyme, and bay leaves. Stir well to combine.
3. Return the lamb shanks to the pot, nestling them into the vegetable and wine mixture.

4. Braise in the Oven:

1. Cover the Dutch oven or pot with a lid and transfer it to the preheated oven.
2. Braise the lamb shanks for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.

5. Make the Red Wine Reduction:

1. In a small saucepan, combine 1 cup of red wine and 1/2 cup of beef or vegetable broth.
2. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the mixture is reduced by half.
3. Remove from heat and whisk in chilled unsalted butter until the sauce is smooth and glossy. Season with salt and freshly ground black pepper to taste.

6. Serve:

1. Remove the lamb shanks from the Dutch oven or pot and place them on serving plates.
2. Spoon some of the red wine reduction sauce over each lamb shank.
3. Garnish with chopped fresh parsley.
4. Serve Lamb Shank with Red Wine Reduction hot, accompanied by mashed potatoes, polenta, or creamy risotto.

7. Optional Serving Suggestions:

• Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah, to complement the richness of the dish.
• Enjoy with crusty bread to soak up the flavorful sauce.

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Conclusion: Lamb Shank with Red Wine Reduction is a sophisticated and comforting dish that highlights the tender, flavorful meat of lamb shanks and the deep, complex flavors of a red wine reduction sauce. This recipe allows you to create an elegant meal at home, perfect for a special occasion or a cozy dinner. Enjoy the tender texture and rich flavors of Lamb Shank with Red Wine Reduction with this easy-to-follow recipe.