How long does it take to braise lamb shanks?

Braising lamb shanks typically takes 2.5 to 3 hours over low heat. This slow process breaks down the connective tissue, making the meat incredibly tender. For best results, ensure the shanks are mostly submerged in liquid and simmer at a gentle bubble not a boil.

What are some common mistakes to avoid when caramelizing onions?

The biggest mistakes are cooking too fast and skipping the deglazing. Caramelized onions need low heat and patience rushing will burn them. Stir often, and if they start to dry out, add a splash of water or stock. Never walk away for too long.

What is the best cooking method for a lamb shank?

Braising is hands-down the best method for lamb shanks. Unlike quick roasting or grilling, braising tenderizes the tough cut while infusing it with flavor. The result is juicy, flavorful lamb that falls off the bone.

How long does lamb take to braise?

Depending on size, lamb shanks braise for approximately 2.5 to 3 hours . You're looking for fork-tender meat that easily pulls away from the bone. Cooking too fast or at too high a temp will dry it out instead of tenderizing it.

Braised Lamb Shanks with Caramelized Onions – Ultimate Comfort Recipe

Description

This braised lamb shanks with caramelized onions recipe delivers fall-off-the-bone meat in a deeply flavorful sauce perfect for slow weekend dinners or elegant entertaining.

Ingredients

4 lamb shanks
3 large yellow onions, thinly sliced
2 carrots, chopped
2 celery stalks, chopped
5 garlic cloves, smashed
2 tbsp olive oil
2 tbsp butter
1½ cups red wine
3 cups beef or lamb stock
2 bay leaves
Fresh rosemary or thyme sprigs
Salt and black pepper to taste

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Instructions

Pat lamb shanks dry and season with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat. Sear lamb shanks until browned on all sides. Remove and set aside.
In the same pot, add chopped carrots, celery, and garlic. Cook until softened, about 5 minutes.
Deglaze with red wine, scraping up browned bits from the bottom.
Pour in stock, add bay leaves and herbs, then return lamb shanks to the pot.
Cover and simmer on low for 2.5 to 3 hours, or until meat is fork-tender.
While lamb cooks, heat butter and olive oil in a skillet. Add onions and cook slowly over low heat, stirring occasionally for 25–30 minutes until caramelized.
During the last hour of braising, add the caramelized onions to the pot.
Adjust seasoning to taste before serving.

Serve with mashed potatoes or polenta, spooning braising liquid and onions over the top.

Notes

Make this recipe a day ahead for even deeper flavor.
Store leftovers in an airtight container for up to 4 days.
Freeze for up to 2 months.

Reheat gently over low heat to keep meat tender.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Christmas Mains
Method: Braising
Cuisine: Mediterranean