Braised Lamb Shanks Recipe
If you’re looking for a dinner that’s both deeply satisfying and utterly impressive, Braised Lamb Shanks are about to become your new go-to. This classic dish delivers rich, fall-off-the-bone meat gently simmered in a savory sauce full of Mediterranean flavors. Every spoonful is infused with aromatic herbs, robust red wine, and slow-cooked tomatoes that tie everything together. Whether you’re planning an elegant gathering or cozy night in, this recipe brings big flavor and comfort in equal measure.
Ingredients You’ll Need
The magic of Braised Lamb Shanks is all about letting simple ingredients shine. Every element in this dish does serious heavy lifting: from building complex layers of flavor, to creating that signature fork-tender texture and appetizing color.
- Lamb shanks: The star of the show—meaty, succulent, and full of robust flavor that transforms with slow cooking.
- Salt and black pepper: Essential for seasoning both the lamb and sauce to perfection.
- Olive oil: For browning the shanks and vegetables, lending delicious richness.
- Onion: Brings sweetness and depth to the braising base.
- Carrots: Add natural sweetness and color to the sauce.
- Celery: Contributes a subtle earthiness and classic mirepoix flavor.
- Garlic: Adds a warm, aromatic kick.
- Tomato paste: Intensifies the sauce with deep umami notes.
- Red wine: Delivers richness and acidity, balancing the flavors beautifully—choose a robust red you’d also enjoy drinking.
- Beef or chicken broth: Provides the savory liquid foundation; either works depending on your preference.
- Diced tomatoes (canned): Lends body and subtle tang to the sauce.
- Fresh rosemary: Imparts unmistakable piney aroma classic to lamb dishes.
- Fresh thyme: Adds delicate earthy undertones to the braise.
- Bay leaves: Bring a gentle herbal complexity to round out the sauce.
How to Make Braised Lamb Shanks
Step 1: Prep and Season the Lamb
Start by preheating your oven to 325°F. Pat each lamb shank dry with paper towels—this step is key for a crisp sear and caramelized flavor. Generously season every surface with salt and black pepper, almost as if you’re giving each shank its own little spa treatment!
Step 2: Brown the Lamb Shanks
In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat. Sear the lamb shanks in batches, turning to brown them on all sides for about 3–4 minutes per side. This deep browning forms the savory backbone of your Braised Lamb Shanks, so don’t rush. Transfer the browned shanks to a plate and set aside.
Step 3: Sauté Vegetables
Add the chopped onion, carrots, and celery to the same pot, and sauté for 5–7 minutes until the vegetables are soft and fragrant, scraping up any stuck-on bits from the lamb. Stir in the minced garlic and tomato paste; cook for another minute, letting everything mingle and the tomato paste darken a bit for maximum flavor.
Step 4: Deglaze with Red Wine
Pour in the red wine, using a wooden spoon to scrape up any browned bits. Let it simmer for 2–3 minutes, which not only adds incredible depth but also ensures you grab all those hidden flavor gems from the bottom of the pot.
Step 5: Build the Braising Liquid
Add the beef or chicken broth, diced tomatoes (with their juices), rosemary, thyme, and bay leaves. This parade of herbs and tomatoes sets the stage for classic Mediterranean comfort. Return the lamb shanks to one happy family in the pot, nestling them so they’re mostly submerged in the liquid.
Step 6: Braise in the Oven
Bring the pot to a gentle simmer on the stove. Cover with a tight-fitting lid, then transfer the whole thing to your preheated oven. Braise for 2.5 to 3 hours, checking once or twice to make sure the shanks stay cozy in the liquid. The goal? Meat so tender, it practically collapses at the touch of a fork.
Step 7: Finish the Sauce
Once the shanks are meltingly tender, carefully remove them and cover to keep warm. Discard the woody herb stems and bay leaves from the pot. If you want a thicker sauce, simmer the braising liquid on the stove for 10–15 minutes, letting it reduce until it looks glossy and irresistible. Spoon that luscious sauce over the lamb and prepare yourself for applause!
How to Serve Braised Lamb Shanks
Garnishes
A sprinkle of fresh chopped parsley or thyme over the top adds vibrancy and freshness that wakes up the deep flavors. For a final touch, a little grated lemon zest can offer a lovely pop of brightness.
Side Dishes
These Braised Lamb Shanks practically beg to be paired with creamy mashed potatoes, soft polenta, or hunks of crusty bread—anything that will happily soak up the velvety sauce. Buttered noodles or a simple risotto also work wonders.
Creative Ways to Present
For special occasions, serve each shank individually atop a swirl of mashed potatoes or polenta, with the sauce elegantly spooned over. Or for a more rustic look, gather the shanks family-style on a platter with plenty of sauce and let guests dig in.
Make Ahead and Storage
Storing Leftovers
Let any extra Braised Lamb Shanks cool to room temperature, then store them in an airtight container with their sauce in the fridge. They’ll keep their flavor and moisture for up to three days, and some say the taste is even better the next day!
Freezing
These shanks freeze beautifully. Place cooled portions (with plenty of sauce to prevent drying out) in freezer-safe containers. They’ll be good for up to three months—just label with the date so you don’t forget about this hidden gem.
Reheating
To reheat, gently warm the lamb shanks and their sauce in a covered pot over low heat or in a 325°F oven until piping hot. A splash of extra broth can loosen the sauce, ensuring everything is moist and luscious.
FAQs
Can I make Braised Lamb Shanks ahead of time?
Absolutely! In fact, the flavor often deepens if you make them a day before serving. Reheat gently, and you’re all set for a stress-free showstopper meal.
What’s the best type Main Course
Opt for a full-bodied dry red wine like Cabernet Sauvignon, Merlot, or Syrah. Use something you’d actually enjoy drinking—the flavor really does shine through in the finished dish!
Can I use a slow cooker instead of the oven?
Yes! Sear and sauté as directed, then transfer everything to your slow cooker. Cook on low for 7–8 hours, until the lamb is melt-in-your-mouth tender.
Is it possible to make Braised Lamb Shanks without alcohol?
It is! Just swap in more broth or use unsweetened grape or pomegranate juice for a little acidity and sweetness, and you’ll still have a gorgeous sauce.
What cut of lamb works if I can’t find shanks?
If shanks are unavailable, try lamb shoulder or neck. They’re equally suited to slow braising and absorb the flavors just as beautifully.
Final Thoughts
Every home cook should experience the joy (and aroma!) of preparing Braised Lamb Shanks at least once. Whether you’re sharing them with family or impressing friends, this recipe will always reward you with unforgettable comfort and rich, savory flavor. Give it a try, and let these shanks earn their place in your cozy dinner rotation!
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Braised Lamb Shanks Recipe
- Total Time: 3 hours 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Tender and flavorful Braised Lamb Shanks, slow-cooked in a savory red wine and herb-infused sauce until fall-off-the-bone tender. This Mediterranean-inspired dish is perfect for a special dinner or a cozy weekend meal.
Ingredients
- 4 lamb shanks (about 1–1.5 pounds each)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef or chicken broth
- 1 can (14 oz) diced tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
Lamb Shanks:
Vegetables:
Liquid and Seasonings:
Instructions
- Preheat the Oven: Preheat the oven to 325°F.
- Season and Sear: Season lamb shanks with salt and pepper. Sear in a Dutch oven until browned; set aside.
- Sauté Vegetables: Sauté onion, carrots, and celery. Add garlic and tomato paste.
- Deglaze and Simmer: Deglaze with red wine. Add broth, tomatoes, herbs. Return lamb to pot.
- Braise: Cover and braise in the oven for 2.5 to 3 hours until tender.
- Thicken Sauce: Remove lamb, simmer sauce to thicken.
- Serve: Serve lamb shanks with sauce spooned over the top.
Notes
- This dish pairs well with mashed potatoes, polenta, or crusty bread.
- For enhanced flavor, marinate lamb shanks in garlic, herbs, and wine before cooking.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 lamb shank
- Calories: 610
- Sugar: 5g
- Sodium: 540mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 58g
- Cholesterol: 165mg
