Braised Lamb Shanks

Why You’ll Love This Recipe

I love Braised Lamb Shanks because most of the cooking is hands-off. After I brown the lamb and build the braising liquid, I let the oven do the rest of the work.

I also appreciate how impressive the finished dish looks. Each person can have an individual lamb shank surrounded by a rich sauce, making this recipe particularly suited to Sunday dinners, holidays, and special occasions.

Another reason I make this recipe is that braised dishes are excellent for preparing ahead. I can refrigerate the lamb in its sauce and gently reheat everything before serving.

Ingredients

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

For the Lamb Shanks

• 4 lamb shanks
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 2 cups beef or lamb broth
• 1 can (14 ounces) crushed tomatoes
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon dried oregano

For Serving

• Chopped fresh parsley
• Mashed potatoes, polenta, or couscous

Directions

1. Prepare the Lamb Shanks

I preheat my oven to 325°F (165°C). I pat the lamb shanks thoroughly dry with paper towels and season them generously with salt and black pepper.

Drying the surface helps me get better browning, which adds plenty of flavor to the finished sauce.

2. Brown the Lamb

I heat the olive oil in a large Dutch oven over medium-high heat. Once the oil is hot, I add the lamb shanks.

I brown them thoroughly on all sides, working in batches if necessary so I don’t overcrowd my pot. This usually takes about 8–10 minutes.

I transfer the browned lamb to a plate and set it aside.

3. Cook the Vegetables

I reduce the heat to medium and add the onion, carrots, and celery to the same pot.

I cook the vegetables for about 5–7 minutes, stirring occasionally, until they begin to soften and pick up some of the browned bits from the bottom.

I add the garlic and cook for another minute.

4. Add the Tomato Paste

I stir in the tomato paste and cook it for about 1–2 minutes.

I like letting the tomato paste darken slightly because this helps develop a deeper, richer flavor in my braising sauce.

5. Deglaze With Wine

I pour in the red wine and scrape the bottom of the pot with a wooden spoon to release the flavorful browned bits.

I let the wine simmer for approximately 3–5 minutes so it reduces slightly.

6. Build the Braising Liquid

I add the broth, crushed tomatoes, rosemary, thyme, bay leaves, and oregano.

I stir everything together and return the lamb shanks to the pot. I arrange them so most of the meat is surrounded by the braising liquid.

7. Braise the Lamb

I bring the liquid to a gentle simmer on the stovetop. I cover my Dutch oven and transfer it to the preheated oven.

I braise the lamb for approximately 2 1/2–3 hours, turning the shanks once or twice if necessary.

I know they’re ready when the meat is extremely tender and easily pulls away from the bone with a fork.

8. Finish the Sauce

I carefully transfer the cooked lamb shanks to a serving plate and remove the rosemary stems, thyme stems, and bay leaves.

If my sauce is thinner than I want, I simmer it uncovered on the stovetop for about 10–15 minutes until it reaches my preferred consistency.

I taste the sauce and adjust the salt and black pepper before returning the lamb to the pot.

9. Serve

I spoon plenty of the rich sauce over each lamb shank and finish with chopped fresh parsley.

I like serving my Braised Lamb Shanks over creamy mashed potatoes, polenta, or couscous so I have something to soak up all the flavorful sauce.

Servings and Timing

This Braised Lamb Shanks recipe makes approximately 4 servings, with one lamb shank per person.

I allow about 20 minutes for preparation, 20–25 minutes for browning and building the sauce, and approximately 2 1/2–3 hours for braising.

My total time is approximately 3 hours 15 minutes to 3 hours 45 minutes. Most of that time is hands-off while the lamb slowly cooks in the oven.

Variations

For an alcohol-free version, I replace the red wine with additional beef or lamb broth. I sometimes add a small splash of balsamic vinegar to bring a little extra acidity and complexity to the sauce.

For a Mediterranean-inspired version, I add extra oregano, lemon zest, and a pinch of cinnamon. I find these flavors pair particularly well with lamb.

When I want a slightly sweeter sauce, I add a handful of dried apricots or prunes during the final hour of braising.

I can also add mushrooms, pearl onions, or additional carrots to make the braising sauce more substantial.

For a spicier variation, I add red pepper flakes or a small amount of harissa to the tomato paste before adding the liquid.

Storage/Reheating

I let leftover Braised Lamb Shanks cool before transferring them, along with their sauce, to an airtight container. I store them in the refrigerator for up to 3–4 days.

I actually enjoy making this recipe a day ahead because chilling makes it easy for me to remove excess solidified fat from the surface of the sauce.

To reheat the lamb, I place the shanks and sauce in a covered pot over low heat until thoroughly heated. I can also reheat them covered in a low oven.

If the sauce becomes too thick during storage, I add a small splash of broth or water while reheating.

For longer storage, I freeze the lamb shanks in their sauce for up to 2–3 months. I thaw them overnight in the refrigerator before gently reheating.

FAQs

What are lamb shanks?

Lamb shanks come from the lower portion of the lamb’s legs. They contain plenty of connective tissue, so I don’t cook them quickly like lamb chops. Instead, I use a long, gentle braise to transform them into exceptionally tender meat.

Why are my lamb shanks tough?

When my lamb shanks are still tough, they usually need more cooking time. I continue braising them gently until a fork easily penetrates the meat and the lamb begins pulling away from the bone.

Do I have to brown lamb shanks before braising them?

I strongly prefer browning them first because the caramelized exterior contributes extra flavor to both the lamb and the sauce. I can technically braise them without browning, but I find the finished dish lacks some of the savory depth I get from searing.

Can I make Braised Lamb Shanks ahead of time?

Yes. This is one of my favorite dishes to prepare a day ahead. I refrigerate the cooked lamb directly in its sauce and gently reheat it before serving. I find the flavor is often even better the following day.

What should I serve with Braised Lamb Shanks?

I love serving them over mashed potatoes because the potatoes absorb the rich braising sauce. Polenta, couscous, rice, roasted potatoes, or crusty bread also work well. I usually add a simple green vegetable or salad to balance the richness.

Conclusion

Braised Lamb Shanks are one of my favorite slow-cooked meals when I want something rich, comforting, and impressive. Browning the lamb first and then slowly braising it with wine, tomatoes, vegetables, herbs, and broth gives me exceptionally tender meat surrounded by a deeply flavorful sauce. Although the dish takes several hours from start to finish, most of that time requires no work from me, making it an excellent choice for a relaxed family dinner or special occasion.

Braised Lamb Shanks

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Braised Lamb Shanks are a rich, comforting main dish featuring lamb slowly cooked with vegetables, tomatoes, red wine, broth, and aromatic herbs until exceptionally tender. The flavorful braising liquid reduces into a savory sauce perfect for spooning over the fall-apart lamb.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 2 hours 55 minutes–3 hours 25 minutes
• Total Time: 3 hours 15 minutes–3 hours 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Braising
• Cuisine: Mediterranean-Inspired
• Diet: Low Lactose

Ingredients

• 4 lamb shanks
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 2 cups beef or lamb broth
• 1 can (14 ounces) crushed tomatoes
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon dried oregano
• Chopped fresh parsley, for serving
• Mashed potatoes, polenta, or couscous, for serving

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Instructions

1. Preheat the oven to 325°F (165°C). Pat the lamb shanks thoroughly dry with paper towels and season with salt and black pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks thoroughly on all sides for about 8–10 minutes, working in batches if necessary. Transfer to a plate.
3. Reduce the heat to medium. Add the onion, carrots, and celery to the same pot and cook for 5–7 minutes, stirring occasionally, until they begin to soften.
4. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for another 1–2 minutes until it darkens slightly.
5. Pour in the red wine and scrape the bottom of the pot to release the browned bits. Simmer for 3–5 minutes to reduce slightly.
6. Add the broth, crushed tomatoes, rosemary, thyme, bay leaves, and oregano. Stir to combine and return the lamb shanks to the pot, arranging them so most of the meat is surrounded by the liquid.
7. Bring the braising liquid to a gentle simmer. Cover the Dutch oven and transfer it to the preheated oven.
8. Braise for 2 1/2–3 hours, turning the shanks once or twice if needed, until the meat is extremely tender and easily pulls away from the bone.
9. Transfer the lamb shanks to a serving plate. Remove and discard the rosemary stems, thyme stems, and bay leaves.
10. If the sauce is too thin, simmer it uncovered on the stovetop for 10–15 minutes or until it reaches the desired consistency. Taste and adjust the salt and black pepper.
11. Return the lamb to the sauce or place each shank over mashed potatoes, polenta, or couscous. Spoon the sauce generously over the lamb, garnish with chopped fresh parsley, and serve hot.

Notes

• If the lamb is still tough after the suggested braising time, continue cooking until a fork easily penetrates the meat and it begins pulling away from the bone.
• For an alcohol-free variation, replace the red wine with additional beef or lamb broth and optionally add a splash of balsamic vinegar.
• For Mediterranean-inspired flavor, add extra oregano, lemon zest, and a pinch of cinnamon.
• Dried apricots or prunes can be added during the final hour of braising for subtle sweetness.
• Mushrooms, pearl onions, or additional carrots can be added for a more substantial braising sauce.
• Add red pepper flakes or harissa with the tomato paste for a spicier variation.
• Store lamb shanks with their sauce in an airtight container in the refrigerator for up to 3–4 days. Chilling overnight also makes it easier to remove excess solidified fat.
• Reheat gently in a covered pot over low heat or covered in a low oven, adding a splash of broth or water if the sauce becomes too thick.
• Freeze the lamb shanks in their sauce for up to 2–3 months and thaw overnight in the refrigerator before reheating.

Nutrition

• Serving Size: 1 lamb shank with sauce
• Calories: 620 kcal
• Sugar: 8 g
• Sodium: 1150 mg
• Fat: 34 g
• Saturated Fat: 12 g
• Unsaturated Fat: 22 g
• Trans Fat: 0.5 g
• Carbohydrates: 18 g
• Fiber: 4 g
• Protein: 48 g
• Cholesterol: 155 mg