Braised Lamb Shank in Red Wine Sauce
Easy, flavorful and incredibly tender lamb shank recipe, braised in a miso red wine sauce. A comforting and cozy dish that can be served with mashed potatoes, noodles or rice.
- Prep time
- 5 min
- Cook time
- 2 hr
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
- 3 lamb shanks ((1kg))
- 3 clove garlic
- 1 onion
- 2 slice ginger
- 900 ml low sodium beef broth
- 3 tbsp red miso
- 2 cup red wine
- 3 bay leaves
- salt to taste
- 21/2 tbsp cornstarch
- 3 tbsp cold water
Instructions
- 1
Peel and slice 3 cloves garlic and set aside for later
- 2
Cut 2 slices ginger and set aside for later
- 3
Peel and slice 1 onion and set aside for later
- 4
In a large pot or Dutch oven, add 2 tablespoons of oil and 1 tablespoon of butter and set the stove to medium heat.
- 5
Once the butter has melted and the oil is hot, sear the lamb on all sides until it turns a bit brown (approximately 7-10 minutes, 2 minutes per side.)
- 6
Once the lamb shanks has been browned, add the onion, ginger, and garlic into the pot and brown it (approximately 5-7 minutes)
- 7
Once the onions have been browned, add 2 cups red wine, 900 ml low sodium beef broth, 3 tablespoons red miso, and 3 bay leaves to the pot.Stir the liquid to mix the miso around until it has dissolved into the liquid.
- 8
Adjust the stove to high heat until the broth starts to boil.
- 9
Once the broth is boiling, reduce the heat to medium-low to low. (Adjust the heat until you get a low, gentle rolling boil.) Cover the pot with a lid and braise it for 1 hour and 30 minutes.** Important - Check every 30 minutes to make sure there is still enough braising liquid in the pot to cover the lamb shanks halfway. Add more beef broth if the braising liquid is less than halfway on the lamb shanks, until it is at the halfway mark again.
- 10
At the 1 hour and 30 mark, the lamb shank should be tender, use a fork to check. If you are using larger lamb shanks, you may need to cook them for 30 minutes longer, before reducing the liquid.
- 11
If your lamb is tender, and the sauce has not thickened, continue to cook it for another 30 minutes to reduce the liquid.
- 12
If the sauce still hasn't thickened to a silky gravy-like consistency after 2 hours, in a small bowl, mix 2½ tablespoons cornstarch with 3 tablespoons cold water to make a cornstarch slurry. Mix it into the broth a little bit at a time (keep stirring while you add it in) until it has thickened the gravy.
- 13
Remove the ginger and bay leaves and taste the sauce. If you prefer it saltier, adjust the saltiness by adding some salt.
- 14
Serve with rice, mashed potatoes, or noodles. Enjoy!