Slow-Braised Minted Lamb Shanks – Fall-Off-The-Bone Tender!

These Minted Lamb Shanks are slow-braised in a rich red wine sauce with fresh mint, garlic, and rosemary until meltingly tender. Served over creamy mashed potatoes or polenta, this elegant yet comforting dish is perfect for special occasions or cozy Sunday dinners.

Ingredients (Serves 4):

For the Lamb:

• 4 lamb shanks (about 1 lb/450g each)
• 2 tbsp olive oil
• 1 tbsp butter
• Salt & black pepper

For the Braising Liquid:

• 1 large onion, diced
• 4 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 tbsp tomato paste
• 1 cup dry red wine (like Cabernet Sauvignon)
• 3 cups beef or lamb stock
• 4 sprigs fresh rosemary
• ½ cup fresh mint leaves, chopped (plus extra for garnish)
• 2 bay leaves
• 1 tbsp Worcestershire sauce

For Serving:

• Creamy mashed potatoes or polenta
• Steamed greens (optional)

Instructions:

1️⃣ Sear the Lamb:

1. Preheat oven to 325°F (160°C).
2. Season shanks generously with salt and pepper.
3. Heat oil and butter in a large Dutch oven over medium-high heat.
4. Sear shanks for 3-4 minutes per side until deeply browned. Remove and set aside.

2️⃣ Sauté Aromatics:

1. In the same pot, add onion, garlic, carrots, and celery. Cook for 5 minutes until softened.
2. Stir in tomato paste and cook for 1 minute.

3️⃣ Braise:

1. Pour in wine to deglaze, scraping up browned bits. Simmer for 3 minutes.
2. Add stock, rosemary, mint, bay leaves, and Worcestershire sauce.
3. Return lamb shanks to pot, ensuring they’re partially submerged.
4. Cover and braise in oven for 2.5–3 hours until meat is fork-tender.

4️⃣ Reduce Sauce & Serve:

1. Remove shanks and keep warm.
2. Skim excess fat from braising liquid, then simmer uncovered for 10 minutes to thicken.
3. Discard rosemary sprigs and bay leaves.
4. Serve shanks over mashed potatoes, spooning sauce over top. Garnish with fresh mint.

Chef’s Tip: For extra richness, stir 1 tbsp butter into the reduced sauce!