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garlic-thyme braised lamb shanks in a wide horizontal shot, served over creamy mashed potatoes with rich red wine sauce and thyme in a shallow bowl on a cozy holiday table, natural light, shallow depth of field, landscape orientation

Garlic & Thyme Lamb Shanks

Lamb shanks are slow-cooked with garlic, thyme, and red wine until the meat effortlessly falls off the bone.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 lamb shanks
  • 1 cup red wine
  • 2 cups beef broth
  • 8 cloves garlic smashed
  • 3 tbsp fresh thyme
  • 1 onion diced
  • 2 tbsp olive oil
  • 1.5 tsp salt

Method
 

  1. Season the shanks with salt and sear in olive oil in a Dutch oven until browned all over.
  2. Remove the shanks and soften the onion and garlic in the pot.
  3. Pour in the red wine and simmer to reduce by half, scraping up the browned bits.
  4. Add the beef broth and thyme, then return the shanks to the pot.
  5. Cover and braise in a 325F oven for 2 to 2.5 hours until the meat is falling off the bone.
  6. Serve the shanks over mashed potatoes with the braising sauce ladled over.