Red Wine Braised Lamb Shanks With Thyme | Wild Fork
Braise lamb shanks low and slow in red wine with thyme for fall-off-the-bone tenderness and a rich, deeply satisfying sauce.
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Cooking tools:
- Dutch oven
- Instant-read thermometer
- Pepper mill
- Skillet
- Stove
- Serving platter
- Whisk
- Aluminum foil
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
- Ladle
Ingredients
- 4 Bone-In Lamb Shanks, thawed
- 2 Tbsp. Olive Oil
- 4 Garlic Cloves, sliced
- 1 White Onion, sliced
- ¼ Cup Flour
- 4 Cups Beef Broth
- 3 Cups Red Wine
- 1 (16 oz.) Can Diced Tomatoes
- 1 Tbsp. Tomato Paste
- 2 Sprigs of Fresh Thyme
- 1 tsp. WFF Oregano Leaves, chopped
- 2 Bay Leaves
- Freshly Ground Black Peppercorns, to taste
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