Miso Red Wine Braised Lamb Shank Recipe

Easy, flavorful braised lamb shank recipe, braised in a miso red wine sauce. A comforting and warm dish that can be served with potatoes, noodles or rice.

Sundays usually mean lazy dinners and when I’m feeling lazy, I love meals that just braise in a pot without much fuss. Although this dish looks elaborate, you’ll be surprised how easy it is to put together and how much flavor is packed into the sauce – the magic ingredients are red wine and miso that have been simmered for approximately 2 hours and reduced into a silky gravy. This is literally a ‘set it, and forget it’ type of meal.

Alternatively, if you are not a fan of lamb, this recipe also works with big pieces of beef short ribs as well. So I highly encourage playing around different types of meat for this recipe. Although I found that meats with a bit of connective tissues and a bit of tendon (like lamb shanks and pork hocks) really give the sauce a full bodied silkier texture.

INGREDIENTS

For this braised lamb shank recipe, you should be able to find all the ingredients at your local grocery store. If you cannot find miso paste at your local grocery store, you will be able to find it at an Asian grocery store or online.

There are a few types of miso paste out there (white, yellow and red). I find the lighter the miso, the milder the flavor but any type of miso works great for this recipe so pick whether you’d like a more robust flavor or a milder flavor. If you have never used miso before, go with the white miso to start off with.

PUTTING IT TOGETHER

This braised lamb shank recipe is meant to be an easy Sunday dinner so the preparation for it is minimal and quick. I usually just smash my garlic and do a rough chop, slice up the onions and ginger and that’s it! Most of the onion and garlic melt into the sauce anyways so you don’t need to worry too much about presentation.

Brown the Lamb & Onions

I like to brown meats to give it a bit more flavor. When I do brown it I usually use a bit of oil with 1 tablespoon of butter but that is completely optional – using oil on its own is fine as well.

Once you brown the lamb shanks, it’s important to brown the onions, garlic and ginger as well. I like to do it after the lamb shanks are browned first so that the garlic and onions don’t burn. Browning the garlic and onions will add another depth of flavor and it will infuse into the lamb a bit too since you will be browning them together.

To prevent the onions and garlic from burning, brown them after the meat has been browned first.

Timing and Heat

Every stove is different and some may be stronger than others so I always like to check at the 1 hour mark (set a timer!) on how the sauce reduction is doing. If it seems a bit watery still, I will continue to cook it for another 30-45 minutes and check again to see if the sauce has thickened and reduced.  I have had days, where I used a different stove burner (usually a smaller burner) and cooking it for 1 hour and 45 minutes still wasn’t enough time to reduce the sauce. When that happens I usually just thicken the sauce with a corn starch slurry. You be the judge of how thick and concentrated you like your miso red wine reduction 🙂

This recipe works with beef short ribs as well! 🙂

 

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Miso Red Wine Braised Lamb Shank Recipe

★★★★★ 5 from 3 reviews

• Author: Joyce | Pups with Chopsticks
• Prep Time: 5 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 5 minutes
• Yield: 3 lamb shanks
• Category: Main
• Cuisine: Fusion, American, Asian

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Description

Easy, flavorful braised lamb shank recipe, braised in a miso red wine sauce. A comforting and warm dish that can be served with potatoes, noodles or rice.

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Ingredients

• 3 lamb shanks (1kg)
• 3 cloves garlic
• 1 onion
• 2 slices ginger
• 900 ml low beef broth
• 2 tablespoons miso
• 1 1/2 cups red wine
• 3 bay leaves

Corn Starch Slurry (Optional, to thicken sauce)

• 2 1/2 tablespoon corn starch
• 3-4 tablespoons cold water

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Instructions

Preparation

1. Peel and roughly chop the garlic and set aside for later
2. Slice the ginger and set aside for later
3. Peel and slice the onion and set aside for later

Putting It Together

1. In a large pot, add 2 tablespoons of oil and 1 tablespoon of butter and set the heat to medium heat.
2. When the butter has melted, and the oil is hot, sear the meat on all sides until it turns a bit brown (approximately 7-10 minutes)
3. Once the lamb has been browned, add the onion, ginger and garlic into the pot and brown it (approximately 5-7 minutes)
4. Once the onions have been browned, add the red wine, beef broth, miso and bay leaves into the pot and mix the miso around until it has dissolved into the liquid.
5. Adjust the stove to high heat until the broth starts to boil.
6. Once the broth is boiling, reduce the heat to medium low to low heat. (Adjust the heat until you get a low gentle rolling boil). Cover the pot with a lid and braise it for 1 hour and 30 minutes.
7. At the 1 hour and 30 mark, check on the broth. If the sauce has not thickened, continue to cook it for another 30 minutes to reduce the liquid.
8. If after 2 hours the sauce still hasn’t thicken to a silky gravy-like consistency , mix 2 1/2 tablespoons corn starch and 4 tablespoons of cold water together to make a slurry and mix it into the broth a little bit at at a time (keep stirring while you are add it it in) until it has thickened the gravy.
9. Remove the ginger and bay leaves and serve with rice, potatoes or noodles. Enjoy! 🙂

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Nutrition

• Serving Size: 1 shank
• Calories: 603 cal
• Sugar: 5 g
• Sodium: 638 mg
• Fat: 19 g
• Carbohydrates: 45 g
• Fiber: 5 g
• Protein: 43 g

Keywords: braised lamb shank

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