Braised Lamb Shanks with Rosemary and Thyme

Succulent lamb shanks are slowly braised with fresh rosemary and thyme, creating a hearty dish that echoes the bold flavors of our Cabernet Sauvignon.

Recipe Information

  • Prep Time: 10 Minutes
  • Cook Time: 180 Minutes
  • Total Time: 190 Minutes
  • Total Servings: 4

Ingredients

  • 4 Lamb shanks
  • 2 tbsp Zinc House Farm olive oil
  • 1 Onion (diced)
  • 2 Cloves of garlic (minced)
  • 1 cup Red wine
  • 2 cups Beef stock
  • 2 Sprigs rosemary
  • 2 Sprigs thyme
  • Salt and black pepper to taste

Directions

  1. Preheat your oven to 325°F (160°C).

  2. Season the lamb shanks with salt and black pepper.

  3. In a large oven-safe pot, heat Zinc House Farm olive oil over medium-high heat.

  4. Sear the lamb shanks on all sides until browned, then remove them from the pot.

  5. In the same pot, add diced onion and garlic, sautéing until softened.

  6. Deglaze the pot with red wine, scraping up any browned bits.

  7. Return the lamb shanks to the pot and add beef stock, rosemary, and thyme.

  8. Cover and transfer to the preheated oven.

  9. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

  10. Serve the lamb shanks hot, accompanied by a glass of Clark Ferrea Cabernet Sauvignon to enhance this gastronomic experience.

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