Red Wine–Braised Lamb Shank with Garlic & Chive Basmati
2 hour 15 Minutes
American/American Fusion
Serves: 2
Slow-braised lamb shanks simmered in red wine, garlic, and fresh herbs until irresistibly tender, served over buttery garlic & chive Basmati Rice. Deep, comforting flavors meet fragrant Royal® Basmati for a timeless, restaurant-worthy meal at home.
Ingredients
For the lamb
- Lamb shanks, 2
- Kosher salt, 1½ tsp
- Black pepper, 1 tsp
- Olive oil, 2 tbsp
- Shallots, 2 medium, halved and sliced
- Garlic cloves, 6, smashed
- Tomato paste, 2 tbsp
- Dry red wine, 1½ cups
- Chicken or beef broth, 1½ cups
- Fresh rosemary, 2 sprigs
- Fresh thyme, 2 sprigs
- Bay leaf, 1
For the garlic & chive Basmati
- Royal Basmati Rice (2 lb bag), 1 cup, washed and drained
- Water, 1 ¼ cups
- Unsalted butter, 2 tbsp
- Garlic cloves, 2, thinly sliced
- Fresh chives, 2 tbsp, finely chopped
- Kosher salt, ½ tsp
Preparation
- Season the lamb shanks all over with salt and pepper. Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the shanks on all sides until deeply browned, about 8-10 minutes total. Remove and set aside.
- Lower heat to medium. Add shallots and smashed garlic to the pot and cook until softened and lightly golden, about 3 to 4 minutes. Stir in tomato paste and cook for 1 minute until brick red.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 3 to 4 minutes until slightly reduced. Add broth, rosemary, thyme, and bay leaf. Return lamb shanks to the pot.
- Cover and braise over low heat for about 1 hour 45 minutes, turning the shanks once or twice, until the meat is very tender and nearly falling off the bone. Uncover for the last 15 minutes to let the sauce reduce into a glossy, spoonable glaze. Discard herb stems and bay leaf.
- While the lamb finishes, cook the rice. Add washed Basmati Rice, water, and salt to a saucepan. Bring to a boil, cover, reduce heat to low, and cook for 12-14 minutes. Remove from heat. Fluff gently with a fork.
- Melt butter in a small skillet over low heat. Add sliced garlic and cook gently until just lightly golden. Pour the garlic butter over the rice and fold in chopped chives.
- Spoon the garlic and chive Basmati onto plates. Nestle the lamb shanks on top and finish with generous spoonfuls of the red wine pan sauce.
