March 3, 2019
Rosemary & Red Wine Braised Lamb Shanks
There’s nothing I enjoy more than taking local ingredients and transforming them into something beautifully delicious. I mean, that is the basics of cooking, right? Taking something that is raw and transforming it into a better version of itself. And, that is exactly what I did with these lamb shanks from Luna Valley Farm.
It’s so awesome having neighbors that produce such ingredients. Their lamb is 100% grass fed and finished on their lush pastures and rich stored forage. My favorite view is heading to their farm during Pizza Season (another blog post, another time) and seeing the happy lambs frolicking in the fields. As the saying goes…. happy animals makes high-quality meats.
During the Midwest winters, I’m constantly looking for slow braises that I can use to not only heat the house from the use of the oven, but also fill the air with tantalizing aromas that make me drool all day long! Don’t know what I mean?! Check out this recipe and see for yourself!
Rosemary and Red Wine Braised Lamb Shanks
- 2lbs of Lamb Shanks
- 7 Cloves Garlic, Smashed, Divided
- 10 Sprigs of Thyme, Divided
- 2 Sprigs of Rosemary
- 2 Red Onions, Sliced
- 2.5 Cups of Red Wine
- 1 Cup of Stock (Beef or Veg)
- Olive Oil
- Salt and Pepper
- Generously season the lamb shanks on all sides with salt and pepper
- In a large plastic zip-lock bag, add 3 smashed cloves of garlic, 6 sprigs of thyme, and the seasoned lamb shanks – let sit in the fridge for a minimum of 4 hours and a maximum of overnight.
- Remove the marinating shanks from the fridge 1 hour prior to cooking so they can come to room temperature. This is key for creating the beautiful golden crust on the shanks.
- Heat oil over medium-high heat in a large dutch oven. Once the oil starts to smoke slightly, add the shanks and sear on all sides until golden brown.
- Remove shanks, reduce heat to medium, and add the onions, rosemary, remaining thyme, and smashed garlic – stirring constantly, cooking for 2-3 minutes.
- Deglaze the pot with the wine and scrape the brown bits off of the bottom (you’ll thank me later for that)!
- Next, add the stock and cover with the lid. Pop it in a 350 degree oven for 2 hours until they’re fall off the bone!
Keep your house toasty warm and smelling amazing with this recipe!
Braise it and share it using the hashtag #TheHangryDiaries
OH AND, don’t forget to check out Luna Valley Farm… They not only have awesome lamb, beef, and pork products, but their wood-fired pizza is to die for and you can glamp on the farm, too! It’s my favorite little hidden gem of our even smaller corner of Iowa! Check out their website HERE!