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braised lamb shanks

Braised Lamb Shanks Recipe

Braised lamb shanks are a luxurious yet easy-to-make dish, perfect for special occasions or cozy meals. The shanks are slow-cooked in a rich red wine and herb-infused sauce until fall-off-the-bone tender.
This Mediterranean-inspired dish pairs beautifully with mashed potatoes, polenta, or crusty bread. With a prep time of just 20 minutes and a slow cook time of 3 hours, this comforting meal is well worth the wait.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 Servings
Calories 550 kcal

Ingredients
  

  • 4 lamb shanks trimmed
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 4 garlic cloves minced
  • 2 cups red wine such as Cabernet Sauvignon or Merlot
  • 2 cups beef broth
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions
 

Step 1: Searing the Lamb Shanks

  • Pat the lamb shanks dry with paper towels and season generously with salt and black pepper.
  • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  • Sear the lamb shanks on all sides until browned (about 4-5 minutes per side). Remove and set aside.

Step 2: Building the Flavor Base

  • In the same pot, add the onions, carrots, and celery. Sauté for about 5 minutes until softened.
  • Add garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
  • Deglaze the pot with red wine, scraping up any browned bits from the bottom.
  • Pour in the beef broth and add the diced tomatoes, Worcestershire sauce, rosemary, thyme, and bay leaves.

Step 3: Slow Braising for Tenderness

  • Return the lamb shanks to the pot, making sure they are partially submerged in the liquid.
  • Bring to a simmer, then cover and transfer to a preheated oven at 325°F (163°C).
  • Cook for 2.5 to 3 hours, flipping the shanks halfway through, until the meat is fall-off-the-bone tender.

Step 4: Reducing & Serving the Sauce

  • Remove the lamb shanks and cover with foil to keep warm.
  • Strain the braising liquid or leave it chunky, depending on your preference.
  • Simmer the liquid on the stove for 10-15 minutes until slightly thickened.
  • Serve the lamb shanks over mashed potatoes, polenta, or couscous, drizzled with the rich sauce.
Keyword Braised Lamb Shanks