Braised Lamb Shanks Recipe

Braised Lamb Shanks are a rich, savory dish featuring fall-off-the-bone tender lamb slowly cooked in a flavorful broth of wine, herbs, garlic, and vegetables. This elegant, hearty meal is perfect for special occasions or cozy weekend dinners, delivering deep, comforting flavors with minimal hands-on effort.

Why You’ll Love This Recipe

This recipe transforms a tough cut of meat into something truly luxurious with slow, gentle cooking. The result is tender, juicy lamb infused with aromatic herbs and a deeply savory sauce. It’s a one-pot meal that’s both rustic and impressive—ideal for dinner parties or holiday meals.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Lamb shanks (bone-in)
• Olive oil
• Yellow onion (chopped)
• Carrots (chopped)
• Celery (chopped)
• Garlic (minced)
• Tomato paste
• Red wine (dry)
• Beef or chicken broth
• Canned diced tomatoes
• Fresh rosemary
• Fresh thyme
• Bay leaves
• Salt
• Black pepper
• Optional garnish: chopped parsley or lemon zest

directions

1. Preheat the oven to 325°F (165°C).
2. Pat lamb shanks dry and season generously with salt and pepper.
3. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear lamb shanks on all sides until browned. Remove and set aside.
4. In the same pot, add chopped onion, carrots, and celery. Cook for 5–7 minutes until softened.
5. Stir in garlic and tomato paste; cook for 1 minute.
6. Pour in red wine, scraping up browned bits from the bottom. Let it simmer for 5 minutes.
7. Add broth, diced tomatoes, rosemary, thyme, and bay leaves. Return lamb shanks to the pot, making sure they’re mostly submerged.
8. Bring to a simmer, cover, and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
9. Remove lamb shanks and skim fat from the sauce. Simmer sauce on the stove to thicken if desired.
10. Serve lamb shanks with the sauce spooned over the top and garnish with parsley or lemon zest.

Servings and timing

This recipe serves 4 people.
Prep time: 20 minutes
Cook time: 2.5 to 3 hours
Total time: 3 hours 20 minutes

Variations

• Add pearl onions or mushrooms during the last hour of braising for extra depth.
• Use white wine for a lighter, brighter flavor profile.
• Add a cinnamon stick or star anise for a warm, subtle spice.
• Swap tomatoes for a splash of balsamic vinegar or pomegranate molasses for a richer sauce.
• Serve over mashed potatoes, creamy polenta, or herbed couscous.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered pot over low heat or in the microwave. This dish also freezes well—cool completely, store in airtight containers, and freeze for up to 3 months. Thaw overnight and reheat before serving.

FAQs

What are lamb shanks?

Lamb shanks are a cut from the lower leg of the lamb. They’re tough and full of connective tissue, which makes them perfect for slow braising.

Can I make this in a slow cooker?

Yes, after browning the lamb and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 8 hours or until tender.

Can I use a pressure cooker or Instant Pot?

Yes, cook on high pressure for about 45–50 minutes, then let the pressure release naturally.

What wine works best?

A dry red wine like Cabernet Sauvignon, Merlot, or Syrah works well for depth and richness.

Can I make this dish ahead of time?

Absolutely—it tastes even better the next day after the flavors meld. Reheat gently before serving.

How do I thicken the sauce?

Simmer the braising liquid uncovered on the stovetop for 10–15 minutes after removing the lamb. You can also stir in a cornstarch slurry if needed.

Do I have to sear the lamb first?

Searing develops flavor and is highly recommended, though you can skip it in a pinch.

Is this dish gluten-free?

Yes, just make sure your broth and wine are gluten-free.

Can I make this without wine?

Yes, substitute additional broth and a splash of balsamic vinegar or grape juice for acidity.

What should I serve with braised lamb shanks?

Mashed potatoes, polenta, risotto, couscous, or crusty bread work beautifully with the rich sauce.

Conclusion

Braised Lamb Shanks are a show-stopping dish that combines deep, rich flavor with melt-in-your-mouth tenderness. While the cooking time is long, the process is simple and rewarding. Whether for a special dinner or a comforting weekend meal, this recipe will impress with every flavorful, fall-apart bite.

Print