Braised Lamb Shanks with Cranberry, Rosemary & Red Wine
Braised Lamb Shanks with Cranberry, Rosemary & Red Wine
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A slow-braised showstopper that combines the richness of lamb with Thanksgiving flavors like cranberry, rosemary, and a deep red wine sauce. Fall-off-the-bone tender and absolutely perfect over mashed potatoes or creamy polenta.
Ingredients
Lamb
- 4 lamb shanks, trimmed
- Salt + pepper
- 2 tbsp olive oil
Base
- 1 large onion, diced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
Liquid
- 1 ½ cups dry red wine
- 2 cups beef or lamb stock
- ¾ cup fresh or frozen cranberries (or dried if needed)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- Zest of 1 orange (optional for brightness)
Directions
- Preheat the oven to 325°F (160°C).
- Season and sear: Pat lamb shanks dry and season generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Brown lamb shanks on all sides (about 8–10 minutes total), then set aside.
- Sauté base: In the same pot, add onion, carrot, and celery. Cook until softened and lightly caramelized, about 6–8 minutes. Stir in garlic and tomato paste; cook 1–2 minutes more.
- Deglaze: Pour in red wine and scrape up all the browned bits. Let it simmer for 2–3 minutes.
- Add the flavor: Stir in stock, cranberries, rosemary, thyme, bay leaves, and orange zest (if using). Return the lamb shanks to the pot, making sure they’re mostly submerged.
- Braise: Cover and transfer to the oven. Braise for 2.5 to 3 hours, or until lamb is fork-tender and falling off the bone.
- Finish the sauce (optional but recommended): Remove lamb shanks and herbs from the pot. Simmer the braising liquid on the stove to reduce and thicken into a rich sauce (about 10–15 mins). Taste and adjust seasoning.