Braised Lamb Shank
Indulge in the rich, melt-in-your-mouth flavors of Braised Lamb Shank, a dish that’s perfect for a hearty, comforting meal. Slowly cooked to perfection, these lamb shanks are seared to golden-brown, then gently simmered in a robust sauce made with red wine, beef stock, and aromatic herbs like rosemary and thyme. The addition of carrots, celery, and onion lends sweetness and depth to the sauce, while garlic and tomato paste bring a savory richness. With just 20 minutes of prep and a long, slow braise in the oven, this recipe yields fall-off-the-bone tender meat and an irresistibly flavorful sauce. Serve it over creamy mashed potatoes or rustic crusty bread to soak up every bit of the goodness. Whether you're planning a special dinner or a cozy weekend meal, this Braised Lamb Shank recipe guarantees a restaurant-quality experience right at home.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion
- 3 medium carrots
- 2 medium celery stalks
- 4 garlic cloves
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef stock
- 2 bay leaves
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
Instructions
Preheat your oven to 350°F (175°C).
Season the lamb shanks with salt and black pepper on all sides.
In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat.
Add the lamb shanks to the pot and sear each side until browned, about 4 minutes per side. Transfer them to a plate and set aside.
Chop the onion, carrots, and celery. Mince the garlic cloves.
In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 8 minutes.
Add the minced garlic and tomato paste to the pot. Cook, stirring frequently, for about 2 minutes until the tomato paste darkens.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for about 3 minutes.
Add the beef stock, bay leaves, rosemary, and thyme to the pot.
Return the lamb shanks to the pot, nestling them into the liquid.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Braised the lamb shanks in the oven for about 2.5 to 3 hours, or until the meat is tender and beginning to fall off the bone.
Carefully remove the pot from the oven. Discard the bay leaves, rosemary, and thyme.
Serve the lamb shanks with the vegetable sauce spooned over the top. Enjoy!
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 7147 mg | 311% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 25.9 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3778 mg | 80% | |
*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.
