Christmas Braised Lamb Shanks with Herb Infusion
Christmas Braised Lamb Shanks with Herb Infusion: A Delicious Holiday Delight
If you’re like me, the holiday season is all about creating warm, memorable moments with family over unforgettable meals. This year, ditch the store-bought dishes and impress your loved ones with Christmas Braised Lamb Shanks with Herb Infusion! This recipe is not only a showstopper for your dinner table but also incredibly comforting—think cozy evenings by the fire with savory aromas wafting from the kitchen.
This dish is perfect for busy evenings when you want something hearty but also want to impress guests or just celebrate that "I survived the holiday shopping spree" moment. Trust me, you won’t find any complaints about your cooking with this one on the table!
Why You’ll Love This Christmas Braised Lamb Shanks
Lamb shanks are a remarkable cut of meat that becomes incredibly tender when braised low and slow. Infused with fresh herbs and rich flavors, this dish brings the spirit of Christmas right into your kitchen. Plus, it pairs beautifully with a glass of your favorite red wine—talk about a comforting warm embrace after a long day! Whether you’re hosting a family gathering or just enjoying a night in, this recipe is bound to become a new holiday staple in your home.
Ingredients
Let’s dive right into what you’ll need to make these magical lamb shanks happen:
- 4 lamb shanks (about 1 pound each)
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, chopped
- 3 cloves garlic, minced
- 2 cups vegetable or beef broth
- 1 cup red wine
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons tomato paste
- Fresh herbs (rosemary, thyme, and parsley, preferably)
- Salt and pepper to taste
- 2 bay leaves
Step-by-Step Instructions
Ready to turn your kitchen into a fragrant holiday haven? Let’s do this!
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Brown the lamb shanks: In a large, heavy pot, heat olive oil over medium-high heat. Generously season the lamb shanks with salt and pepper, then brown them on all sides for about 8-10 minutes. Remove and set aside.
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Sauté the aromatics: In the same pot, throw in the diced onion, carrots, and garlic, and sauté until the onion is translucent, about 5-7 minutes. This is where the magic begins—you’ll love how good this already smells!
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Deglaze the pot: Pour in the red wine and scrape any browned bits off the bottom of the pot (this is flavor town!). Bring it to a simmer for 2-3 minutes to let the alcohol cook off.
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Mix in the other ingredients: Add the diced tomatoes, tomato paste, broth, bay leaves, and fresh herbs. Give it a gentle stir.
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Braised perfection: Return the lamb shanks to the pot, ensuring they’re nestled in the liquid. Bring the whole shebang to a gentle boil, then reduce the heat to low, cover, and let it simmer for 2.5 to 3 hours. Yes, that’s a while, but don’t sweat it—you can watch a few holiday movies, and the best part? Your house will smell divine!
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Serve and enjoy: Once the lamb is fork-tender, remove it from the heat and let it rest for a few minutes before serving. It’s a perfect companion for creamy mashed potatoes or a simple side of roasted veggies.
Cooking Tips
- Don’t worry if your sauce looks a little lumpy—it’s all part of the magic that builds flavor!
- Consider serving a side of crusty bread to soak up all that rich sauce. If you have a little olive oil and balsamic vinegar on hand, even better!
- If you’re feeling adventurous, add some dried fruit like apricots or prunes into the mix for a touch of sweetness!
A Personal Touch
I first whipped up this recipe when my sister Patricia visited during the holidays. We were flustered trying to get everything ready for guests, but as soon as those lamb shanks hit the pot, it felt like we were embraced by holiday spirit. I can’t tell you how many “oohs” and “aahs” we received when we finally served it! It truly became a cherished part of our holiday tradition, and I bet it will become yours too.
Frequently Asked Questions
Can I substitute the lamb shanks?
Absolutely! If lamb doesn’t float your boat, you can use bone-in chicken thighs or a beef chuck roast, though the cooking time will vary.
How can I store leftovers?
Cool completely, cover tightly, and pop them in the fridge for up to 3 days. They also freeze beautifully—just remember to thaw it before you reheat.
What wine should I use?
A good rule of thumb is to pick a wine that you enjoy drinking. Merlot, Cabernet Sauvignon, or even a bold Zinfandel will work wonders in this dish.
There you have it: Christmas Braised Lamb Shanks with Herb Infusion! This recipe is sure to bring warmth to your holiday gatherings, filling not just bellies but hearts as well. So why not give it a whirl this season? You’ll definitely have everyone coming back for seconds—or thirds!
The best moments really happen around the dining table, and with this dish, you’ll surely create memories to last a lifetime. Happy cooking, my fellow food lovers!
Don’t forget to check out my other recipes for more holiday and family meal ideas.
Meta Description: Christmas Braised Lamb Shanks with Herb Infusion is the perfect recipe for holiday gatherings. Quick, easy, and delicious, this dish will become your go-to meal!
Braised Lamb Shanks with Herb Infusion
Ingredients
Main Ingredients
- 4 pieces lamb shanks (about 1 pound each)
- 2 tablespoons olive oil
- 1 cup red wine Choose a wine you enjoy drinking.
- 2 cups vegetable or beef broth
- 1 can diced tomatoes (14 ounces)
- 2 tablespoons tomato paste
- 2 pieces bay leaves
- Salt and pepper to taste Salt and pepper to taste
Aromatics and Herbs
- 1 medium onion, diced
- 2 pieces carrots, chopped
- 3 cloves garlic, minced
- Fresh herbs (rosemary, thyme, parsley) to taste Fresh herbs, preferably Add according to preference.
Instructions
Preparation
- In a large, heavy pot, heat olive oil over medium-high heat. Season the lamb shanks with salt and pepper, and brown them on all sides for about 8-10 minutes. Remove and set aside.
- In the same pot, add the diced onion, carrots, and garlic, and sauté until the onion is translucent, about 5-7 minutes.
- Pour in the red wine and scrape any browned bits off the bottom of the pot. Simmer for 2-3 minutes.
- Add the diced tomatoes, tomato paste, broth, bay leaves, and fresh herbs, then stir gently.
Braising
- Return the lamb shanks to the pot, ensuring they are submerged in the liquid. Bring to a gentle boil, reduce heat to low, cover, and let simmer for 2.5 to 3 hours.
Serving
- Once the lamb is fork-tender, remove from heat and let rest for a few minutes before serving.
- Serve with creamy mashed potatoes or a side of roasted vegetables.
