If there’s one dish that transforms a chilly evening into a cozy celebration, it’s Braised Lamb Shanks. Imagine fork-tender lamb, slow-cooked in a rich medley of red wine, beef broth, and aromatic vegetables—every bite is bold, savory, and utterly comforting. This recipe is a true showstopper, yet it relies on simple ingredients and just a bit of patience for that unforgettable, fall-off-the-bone texture. Whether you’re hosting a holiday dinner or craving a special weekend meal, these shanks bring restaurant-worthy flair right to your table, wrapped in warming Mediterranean flavors.
Ingredients You’ll Need
Sometimes, the most spectacular recipes are built on just a handful of quality ingredients, each bringing its own magic to the table. For Braised Lamb Shanks, every element is chosen for flavor, depth, and heartiness—so don’t skip a thing! Here’s what you’ll need, plus a quick tip for each one.
- Lamb Shanks (4, about 1 pound each): The star of the dish—choose shanks with plenty of meat and a bit of marbling for melt-in-your-mouth results.
- Salt (2 teaspoons): Essential for seasoning; it helps draw out the natural flavors of the lamb.
- Black Pepper (1 teaspoon): Adds a gentle heat and rounds out the seasoning beautifully.
- Olive Oil (2 tablespoons): Gives a golden sear to the lamb and forms the base for all those savory juices.
- Onion (1 large, chopped): Lends subtle sweetness and depth to the sauce.
- Carrots (2, peeled and chopped): Brings color and earthy sweetness—don’t be shy, these practically melt into the sauce.
- Celery (2 stalks, chopped): Adds aromatic flavor and a touch of freshness.
- Garlic (4 cloves, minced): For its pungent, heady aroma—don’t skip this, as it infuses the sauce.
- Tomato Paste (2 tablespoons): Concentrates the sauce’s tangy backbone and helps deepen color.
- Red Wine (1 cup): Gives the sauce body and a subtle, irresistible acidity—use a wine you’d gladly drink.
- Beef Broth (3 cups): The slow braise relies on broth for velvety, savory richness.
- Diced Tomatoes (1 can, 14.5 oz): Balances richness with brightness; use fire-roasted for extra flavor if you wish.
- Rosemary (2 sprigs): Delivers a woodsy, unmistakable herbal note that pairs so well with lamb.
- Thyme (3 sprigs): Subtle, earthy, and essential for traditional Mediterranean depth.
- Bay Leaves (2): An unsung hero for slow-cooked dishes—remove them before serving!
How to Make Braised Lamb Shanks
Step 1: Prepare and Season the Lamb
Start by patting your lamb shanks completely dry with a paper towel—don’t skip this, as this little step helps achieve a gorgeous sear. Then, sprinkle each shank generously with salt and freshly cracked black pepper, making sure every nook and cranny is seasoned for maximum flavor.
Step 2: Sear for Incredible Flavor
In a large Dutch oven, heat the olive oil over medium-high until it’s shimmering. Carefully add the shanks (work in batches if needed), browning them on all sides—about 8 to 10 minutes in total. This is where the magic starts: that deep, caramelized crust packs the final dish with layers of flavor. Remove the shanks to a plate once they’re beautifully browned.
Step 3: Sauté the Vegetables
Using the same pot (don’t clean it!), toss in the chopped onion, carrots, and celery. Sauté for about 5 to 6 minutes, until they’re fragrant and have softened a bit. This trio, known as mirepoix, builds the savory foundation for your Braised Lamb Shanks sauce.
Step 4: Add Garlic and Tomato Paste
Now, stir in the minced garlic and tomato paste. Let them cook for just a minute—enough to release their aromas and intensify the color, but not so long that the garlic burns. It’s a quick step that pays off in complex flavor.
Step 5: Deglaze and Simmer
Pour in the red wine, scraping up any browned bits stuck to the bottom of the pot (these are flavor gold!). Let the wine simmer for 2 to 3 minutes—this reduces harshness and infuses your base with rich, velvety undertones.
Step 6: Build the Braising Liquid
Add beef broth, diced tomatoes, rosemary, thyme, and bay leaves into the pot. Stir gently to combine, ensuring the herbs are nestled on top. This fragrant mixture is what will slowly transform your lamb into tender perfection.
Step 7: Bury the Lamb and Braise
Return the lamb shanks to the pot, making sure they are mostly tucked into the liquid. Bring everything to a simmer, then cover tightly with the lid. Slide the pot into your preheated oven and let it braise undisturbed for 2 and a half to 3 hours. You’re looking for the meat to be spoon-tender and nearly falling off the bone—that’s when you know your Braised Lamb Shanks are ready.
Step 8: Final Touches
Carefully remove and discard the rosemary, thyme, and bay leaves. If you’d like a thicker sauce, place the pot back on the stovetop and simmer uncovered for 10 to 15 minutes until it reaches your desired consistency. Spoon the luscious sauce over the shanks and get ready to wow everyone at the table!
How to Serve Braised Lamb Shanks
Garnishes
For an extra flourish, sprinkle your Braised Lamb Shanks with freshly chopped parsley or a little lemon zest—these bright touches cut through the richness and make every plate pop. A drizzle of fruity olive oil or a pinch of flaky sea salt just before serving can add a chef’s touch and even more appeal.
Side Dishes
You honestly can’t go wrong with a bed of creamy mashed potatoes, soft polenta, or dreamy risotto. Each of these soaks up the luscious sauce and complements the tender lamb perfectly. If you want something lighter, a bowl of simple herbed couscous or roasted root vegetables is also just lovely alongside Braised Lamb Shanks.
Creative Ways to Present
Serving Braised Lamb Shanks family-style in the Dutch oven makes for a rustic and inviting presentation. For a holiday or dinner party, you can plate each shank individually atop a mound of sides, spoon plenty of sauce over, then finish with garnishes. For an upscale twist, shred the lamb and use it to fill pasta shells or top a creamy white bean puree.
Make Ahead and Storage
Storing Leftovers
Braised Lamb Shanks taste just as dreamy the next day because the flavors have time to mingle and deepen. Cool any leftovers completely before transferring them to an airtight container. Refrigerate for up to four days—you’ll love how the flavor continues to develop!
Freezing
These shanks freeze like a dream. Once cooled, store Braised Lamb Shanks (with their sauce) in freezer-safe containers or heavy-duty zip-top bags for up to three months. To protect texture, try to scoop out the herbs before freezing.
Reheating
Gently reheat Braised Lamb Shanks in a covered pot over low heat, adding a splash of broth or water if the sauce has thickened too much. Stir occasionally and heat until warmed through—this keeps the meat juicy and the sauce silky.
FAQs
Can I use a different cut of lamb?
Lamb shanks are best for this recipe because of their texture and flavor, but other slow-braising cuts like lamb shoulder work well in a pinch. Just adjust cooking time as needed for tenderness.
What type Main Course
Choose a dry red wine such as Cabernet Sauvignon, Merlot, or Shiraz—just make sure it’s one you enjoy drinking, since its flavor will be front and center in the sauce.
How do I make Braised Lamb Shanks gluten-free?
Good news: this recipe is naturally gluten-free! Just double-check that your broth is certified gluten-free if you’re especially sensitive.
Can I make Braised Lamb Shanks ahead of time?
Absolutely—these shanks truly shine when made a day ahead. After braising, let them cool, refrigerate overnight, and gently reheat before serving. The flavors get even richer!
What if I don’t have a Dutch oven?
If you don’t own a Dutch oven, use any heavy, ovenproof pot with a tight lid. Alternatively, brown everything on the stovetop then transfer to a deep roasting dish, cover tightly with foil, and bake as directed.
Final Thoughts
If you’ve never made Braised Lamb Shanks before, you’re in for a real treat—every spoonful is pure comfort, perfect for special occasions or just elevating a dreary day. Don’t be surprised if this becomes your signature dish! So, gather your ingredients, pour yourself a glass of that red wine, and get ready to fall in love with the magic of a slow-cooked, soul-warming centerpiece.
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Braised Lamb Shanks Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
Tender and flavorful, these Braised Lamb Shanks are a comforting and hearty dish perfect for a special dinner. Slow-cooked in a savory broth with aromatic herbs, the lamb becomes incredibly tender and falls off the bone. Serve over creamy mashed potatoes, polenta, or risotto for a delicious meal.
Ingredients
Lamb Shanks:
- 4 lamb shanks (about 1 pound each)
- 2 teaspoons salt
- 1 teaspoon black pepper
Vegetables:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Broth and Seasonings:
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C).
- Sear the lamb: Season lamb shanks with salt and pepper. Brown them in a Dutch oven with olive oil.
- Sauté vegetables: Cook onion, carrots, and celery until soft. Add garlic and tomato paste.
- Deglaze: Pour in red wine and simmer.
- Add remaining ingredients: Stir in beef broth, diced tomatoes, herbs, and bay leaves. Return lamb to the pot.
- Braise: Cover and braise in the oven for 2 ½ to 3 hours until tender.
- Serve: Remove herbs and bay leaves before serving.
Notes
- Serve over mashed potatoes, polenta, or risotto.
- Flavors improve if made a day ahead.
- For a thicker sauce, simmer uncovered post-braising.
Nutrition
- Serving Size: 1 lamb shank
- Calories: 540
- Sugar: 6g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 46g
- Cholesterol: 130mg
