Braised Garlic Lamb Shanks
Rich, hearty, and luxuriously tender, these Braised Garlic Lamb Shanks are the ultimate comfort food for any special occasion or cozy family dinner. Slowly cooked to perfection in a flavorful medley of red wine, beef stock, and aromatic herbs like rosemary and thyme, this dish delivers melt-in-your-mouth lamb infused with deep, savory flavors. The addition of 10 cloves of garlic ensures a robust and aromatic profile, perfectly balanced by the natural sweetness of carrots, onions, and celery. Oven-braised for 2.5 hours, the lamb shanks emerge with a beautifully rich sauce that pairs excellently with creamy mashed potatoes or crusty bread. With just 20 minutes of prep time, this slow-cooked masterpiece is easy to make yet feels effortlessly elegant—perfect for impressing guests or treating your family to a flavorful, gourmet experience.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, chopped
- 2 medium celery stalks, chopped
- 10 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1.5 cups red wine
- 2 cups beef stock
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary sprigs
- 4 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 325°F (160°C).
Season the lamb shanks generously with salt and pepper.
In a large, oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Sear the lamb shanks for 3-4 minutes on each side until they are browned. Remove them from the pot and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Cook the diced onion, carrots, and celery over medium heat for 5-7 minutes until softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Sprinkle the flour over the vegetables, stirring to coat them. Cook for 1 minute to remove the raw flour taste.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes to reduce slightly.
Stir in the beef stock, tomato paste, rosemary sprigs, thyme sprigs, and bay leaf.
Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
Cover the pot and transfer it to the preheated oven. Braise for 2.5 hours, turning the shanks halfway through cooking.
After 2.5 hours, remove the pot from the oven. The lamb should be tender and falling off the bone.
Discard the herb sprigs and bay leaf. Taste the sauce and adjust seasoning if needed.
Serve the lamb shanks hot with the sauce spooned over, alongside mashed potatoes or crusty bread to soak up the flavorful braising liquid.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 7117 mg | 309% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 20.8 g | ||
| Protein | 126.8 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3722 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
