When the weather calls for comfort food, few dishes compare to slow braised lamb shanks. Rich, deeply flavorful, and naturally packed with collagen, lamb shanks transform from a tough cut into a velvety, spoon tender masterpiece when cooked slowly in a fragrant liquid.

The secret to a rich braise lies in patience and layered flavor building. By searing the shanks first and then gently simmering them in a mixture of full bodied red wine, beef stock, and fresh aromatics, you create a glossy sauce that coats every bite of tender meat.

Ingredients

For the Lamb Shanks

• 4 SaltBru Premium Lamb Shanks
• 2 tbsp olive oil or avocado oil
• 2 tbsp coarse sea salt
• 1 tbsp freshly cracked black pepper
• 2 tbsp cake flour (for dusting)

For the Braising Liquid & Aromatics

• 1 large yellow onion, finely diced
• 2 large carrots, peeled and sliced into rounds
• 2 stalks celery, finely chopped
• 4 cloves garlic, smashed
• 2 tbsp tomato paste
• 2 cups full bodied red wine (like Cabernet Sauvignon or Shiraz)
• 2 cups high quality beef stock or lamb stock
• 3 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves

Method

Step 1: Prep and Sear

Pat your SaltBru Lamb Shanks completely dry with paper towels and season generously with coarse salt and cracked black pepper. Lightly dust each shank with flour, shaking off any excess. Heat the olive oil in a large cast iron Dutch oven over medium high heat. Sear the shanks in batches for 8 to 10 minutes, turning until a deep golden brown crust forms on all sides. Remove the shanks and set aside on a plate.

Step 2: Build the Flavor Base

Turn the heat down to medium. Add the diced onion, carrots, and celery to the remaining oil and rendered lamb fat in the pot. Cook for 5 to 6 minutes until soft and fragrant. Stir in the smashed garlic and tomato paste, cooking for another 2 minutes to caramelize the paste slightly.

Step 3: Deglaze with Red Wine

Pour in the red wine, using a wooden spoon to scrape up all the crispy browned bits stuck to the bottom of the pot. Bring the wine to a steady boil and let it reduce by half, which concentrates the rich flavors and cooks off the sharp alcohol edge.

Step 4: Slow Braise

Return the seared lamb shanks to the pot, nestling them into the vegetables. Pour in the beef stock until the liquid comes about halfway up the shanks. Tuck in the fresh rosemary, thyme, and bay leaves. Cover with a tight fitting lid and transfer to a preheated oven at 160°C (or keep on low heat over gentle braai coals) for 2.5 to 3 hours, turning the shanks once halfway through.

Step 5: Reduce and Serve

The shanks are done when the meat pulls away effortlessly from the bone. Carefully transfer the shanks to a serving plate. Strain the braising liquid into a saucepan (or skim off excess fat) and simmer over medium heat for 5 to 10 minutes until thick and glossy. Pour the warm reduction over the shanks and serve alongside creamy mashed potatoes or samp!