Description

This hearty Braised Short Ribs & Lamb Shanks recipe features tender beef short ribs and lamb shanks slow-cooked in a rich red wine herb sauce. Searing the meat locks in deep flavors, while a medley of aromatic vegetables and fresh herbs infuse the sauce during hours of gentle oven braising, resulting in a melt-in-your-mouth dish perfect for special occasions or comforting dinners.

Ingredients

Scale

Meat

2 lbs beef short ribs
2 lbs lamb shanks

Vegetables & Aromatics

1 large onion, chopped
4 garlic cloves, minced
2 carrots, peeled and diced
2 celery stalks, diced

Liquids & Seasonings

3 tablespoons olive oil
2 cups dry red wine
2 cups beef broth
2 bay leaves
3 sprigs fresh rosemary
4 sprigs fresh thyme
Salt and black pepper, to taste
2 tablespoons fresh parsley, finely chopped

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Instructions

Season the Meat: Generously season both the beef short ribs and lamb shanks with salt and black pepper to prepare them for searing.
Sear the Meat: Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the short ribs and lamb shanks on all sides until they develop a rich brown crust. Remove the meat and set aside to retain the flavorful browned bits in the pot.
Sauté the Vegetables: Add the chopped onion, minced garlic, diced carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5-7 minutes.
Deglaze and Combine Liquids: Stir in tomato paste to coat the vegetables, then pour in the dry red wine and beef broth, scraping the bottom of the pot to lift any browned bits (fond) to enhance flavor.
Add Meat and Herbs: Return the seared short ribs and lamb shanks to the pot. Add the bay leaves, rosemary sprigs, and thyme sprigs. Ensure that the liquid covers most of the meat for even cooking.
Braise in Oven: Cover the Dutch oven with its lid and place it in a preheated oven set to 325°F (163°C). Braise the meat gently for about 3 hours, or until the meat is tender and easily pulls away from the bone.
Finish and Serve: Remove the pot from the oven. Discard the bay leaves and herb stems. Garnish the braised meat with freshly chopped parsley before serving to add a bright, fresh finish.

Notes

Use a heavy Dutch oven or oven-safe pot with a tight-fitting lid for best braising results.
Dry red wines like Cabernet Sauvignon or Merlot work well to impart rich flavor.
Make sure the meat is mostly submerged in liquid to prevent drying out during braising.
Leftovers can be stored in the refrigerator for up to 3 days and flavors improve overnight.
For an even richer sauce, skim excess fat after cooking or reduce the braising liquid on the stovetop.