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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.

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

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

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