Lamb Shanks Braised in Rosemary Red Wine BBQ Sauce

Name: Lamb Shanks Braised in Rosemary Red Wine BBQ Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 lamb shanks (about 4 1/2 pounds); Kosher salt and black pepper; 1/3 cup plus 1/4 cup olive oil; 2 1/2 cups chopped onion; 3 tablespoons minced garlic; 2 cups dry red wine; 2 cups beef broth or stock (to make your own, see page 169); 3 sprigs rosemary; 1 cup Mutha Sauce (page 165); 1/2 cinnamon stick; Garlic & Cheddar Grits (page 126)

Servings: persons

6 lamb shanks (about 4 1/2 pounds)
Kosher salt and black pepper
1/3 cup plus 1/4 cup olive oil
2 1/2 cups chopped onion
3 tablespoons minced garlic
2 cups dry red wine
2 cups beef broth or stock (to make your own, see page 169)
3 sprigs rosemary
1 cup Mutha Sauce (page 165)
1/2 cinnamon stick
Garlic & Cheddar Grits (page 126)

1
Preheat the oven to 350.
2
Grab a knife and make a couple of shallow slits through the silver skin on both sides of each shank.
3
Sprinkle the meat on both sides with a generous amount of salt and pepper.
4
Schlepp a big, heavy frying pan over to the stove and heat it over medium-high.
5
Pour in 1/3 cup olive oil and get it hot and fragrant.
6
Add as many shanks as will fit comfortably in the pan without crowding, and cook til richly browned, about 4 minutes.
7
Flip them over and brown the other side.
8
Pull the shanks out and drop them in a roasting pan.
9
Continue browning the rest of the shanks.
10
Once all of them are done, clean out the pan and pour in the remaining 1/4 cup olive oil.
11
Drag the pan back over medium-high heat and add the onions, seasoning them with salt and pepper.
12
Cook til soft; then toss in the garlic and cook 1 minute more.
13
Pour in the wine and broth and bring to a boil.
14
Add the rosemary, Mutha Sauce, and cinnamon stick.
15
Pour everything over the shanks and cover the roasting pan tightly with foil.
16
Shove it in the oven to braise for 1 hour; then pull it out and give the shanks a flip.
17
Pop them back in the oven to cook for another hour.
18
Once the shanks are tender and the meat is pulling away from the bone, lift them out onto a good-looking platter.
19
Cover and keep warm.
20
Strain the braising liquid, and skim the grease.
21
Pour the braising liquid into a small pan and reduce by half.
22
Keep warm.
23
Line up some dinner plates and mound a portion of Garlic & Cheddar Grits in the center of each one.
24
Set a shank into each mound, spoon some of the sauce over each shank, and bring them to the table.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 lamb shanks (about 4 1/2 pounds), Kosher salt and black pepper, 1/3 cup plus 1/4 cup olive oil, 2 1/2 cups chopped onion, and more.

Yes, Lamb Shanks Braised in Rosemary Red Wine BBQ Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!