Name: Braised Lamb Shanks Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Mediterranean
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

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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.

Braised Lamb Shanks Recipe - Recipe Image

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!

Braised Lamb Shanks Recipe

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4.5 from 9 reviews

Author: admin
Total Time: 3 hours 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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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

Scale

Lamb Shanks:

4 lamb shanks (about 1–1.5 pounds each)
Salt and black pepper to taste
2 tablespoons olive oil

Vegetables:

1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste

Liquid and Seasonings:

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

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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