Braised Lamb Shanks
Indulge in the ultimate comfort food with these melt-in-your-mouth braised lamb shanks, slow-cooked to perfection in a rich, aromatic sauce. This elegant yet hearty dish features tender lamb shanks seared to golden-brown perfection, then braised low and slow in a savory medley of red wine, beef stock, and herbs like rosemary and thyme. The base of sautéed onion, carrots, celery, and garlic adds layers of flavor, while tomato paste and diced tomatoes create a luxuriously velvety sauce. Perfect for special occasions or cozy family dinners, this recipe pairs beautifully with creamy mashed potatoes, polenta, or crusty bread to soak up every drop of the luscious braising liquid. Whether you're a seasoned cook or a beginner, this recipe transforms simple ingredients into a restaurant-worthy meal that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 4 pieces garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef or chicken stock
- 1 can (14 ounces) canned diced tomatoes
- 2 pieces bay leaves
- 2 pieces fresh rosemary sprigs
- 4 pieces fresh thyme sprigs
- 2 tablespoons all-purpose flour
- 1.5 teaspoons salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 325°F (163°C).
Season the lamb shanks generously with 1 teaspoon of salt and 1 teaspoon of black pepper. Lightly coat them in all-purpose flour.
In a large, oven-safe Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the lamb shanks on all sides until golden brown, about 8-10 minutes. Remove them from the pot and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the diced onion, carrots, and celery for 5-7 minutes until softened.
Add the minced garlic and tomato paste, stirring until fragrant, about 1-2 minutes.
Pour in the red wine, scraping the bottom of the pot to deglaze and loosen up any browned bits. Simmer for 3 minutes to reduce slightly.
Stir in the beef or chicken stock, diced tomatoes, bay leaves, rosemary, and thyme. Bring the mixture to a gentle boil.
Return the lamb shanks to the pot, ensuring they are partially submerged in the liquid.
Cover the Dutch oven with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, turning the shanks halfway through cooking, until the meat is tender and falling off the bone.
Remove the Dutch oven from the oven and carefully transfer the lamb shanks to a serving platter.
If the sauce needs thickening, place the pot over medium heat and simmer uncovered for 10-15 minutes until reduced to your liking.
Taste and adjust the seasoning with the remaining 1/2 teaspoon of salt if necessary. Discard the bay leaves and herb sprigs before serving.
Serve the braised lamb shanks with the rich sauce ladled over them, alongside mashed potatoes, polenta, or crusty bread.
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 7242 mg | 315% | |
| Total Carbohydrate | 84.3 g | 31% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 33.2 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 4487 mg | 95% | |
*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.
