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Braised Lamb Shanks Recipe

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Braised Lamb Shanks are a rich and hearty dish featuring tender lamb slow-cooked in a savory broth with red wine, garlic, onions, and herbs until fall-off-the-bone delicious. Perfect for special occasions or cozy dinners.

Ingredients

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  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 5 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 1/2 cups red wine
  • 2 cups beef or chicken broth
  • 1 (14.5 oz) can diced tomatoes
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 2 bay leaves
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Season lamb shanks with salt and pepper.
  3. In a large Dutch oven, 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 onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for 1 minute more.
  5. Stir in tomato paste and cook for 2 minutes. Pour in red wine to deglaze, scraping up any browned bits.
  6. Add broth, diced tomatoes, rosemary, thyme, and bay leaves. Return lamb shanks to the pot, submerging them in the liquid.
  7. Bring to a simmer, then cover and transfer to the oven. Braise for 2.5 to 3 hours, or until lamb is very tender.
  8. Remove herbs and bay leaves. Serve lamb shanks with sauce over mashed potatoes, polenta, or rice.

Notes

  • For a thicker sauce, simmer uncovered on the stovetop for 10–15 minutes after braising.
  • Use a dry red wine like Cabernet Sauvignon or Merlot.
  • Make a day ahead for enhanced flavor—the dish reheats well.

Nutrition

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