Braised Lamb Shanks

I don’t love telling people what they should do but... You should probably go get all the ingredients to make braised lamb shanks and red wine sauce and host a dinner party this weekend. Just saying, this recipe is that good. It’s super easy to make, just requires a little time and patience. But if you have four hours to prep, braise and reduce you’ll be rewarded with melt it your mouth, fall off the bone lamb shanks in a rich red wine sauce that will be sure to impress! Here’s what you need:

INGREDIENTS

2 lamb shanks, preferably grass fed pasture raised (the better the quality of your meat, the better your food will taste!)(plus the environment)
@Omnivore.us salt, enough to thoroughly coat shanks (any salt will do, this is my obvious preference)
1 Tbs olive oil
1 onion, sliced
1 quart bone broth (chicken or beef)(regular broth will also do but if you have bone broth don’t skimp!)
Half a bottle of red wine you would drink!
Half bunch of parsley
1/4 bunch of thyme
1/4 bunch of oregano
1 bay leaf

INSTRUCTIONS

1. An hour before you’re ready to cook, take shanks out of fridge and generously salt with Omnivore Salt. Let rest one hour.
2. Preheat oven to 350 F. In a heavy bottom pot, heat olive oil on medium high heat. Once shimmering, add shanks and sear on all sides, so you get a nice brown crust, about 4 minutes per side. Once seared remove from pot and set aside.
3. Turn heat down to medium low and add onion, making sure you deglaze the pot of any brown bits on the bottom. Cook until slightly browned, about 10 minutes.
4. Add shanks back into pot and add broth and wine. Bring to a boil. While that is working - the together herbs with kitchen twine and add to pot. Once boiling, turn off heat, cover and into the oven for 2 1/2-3 hours, until meat is fork tender.
5. Once meat is tender, place back on stop top on medium heat, remove top and bring to a boil. Once boiling, immediately bring to a simmer and let reduce by half, about 10 minutes. Remove herbs and serve!