Braised Lamb Shanks Sun Dried Tomatoes
Fall in love with the deep, savory flavors of Braised Lamb Shanks with Sun-Dried Tomatoes—a comforting yet elegant dish perfect for special occasions or a cozy weekend dinner. Tender lamb shanks are slowly cooked to perfection in a rich, aromatic sauce featuring sun-dried tomatoes, caramelized vegetables, dry red wine, and fresh herbs like rosemary and thyme. The natural sweetness of the sun-dried tomatoes adds a delightful depth of flavor, while a hint of lemon zest brightens the dish. This rustic one-pot meal, cooked in the oven for tender, melt-in-your-mouth meat, is ideal for serving with creamy mashed potatoes, buttery polenta, or crusty bread to soak up every bit of the luscious sauce. Easy to prepare yet impressively flavorful, this recipe is sure to become a family favorite for gathering around the table.
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Recipe Information
Ingredients
- 4 pieces Lamb shanks
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 3 tablespoons Olive oil
- 1 large Yellow onion, diced
- 2 medium Carrot, diced
- 2 Celery stalk, diced
- 4 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 cup Sun-dried tomatoes, julienned
- 1 cup Dry red wine
- 2 cups Beef or chicken stock
- 2 Fresh rosemary sprigs
- 2 Fresh thyme sprigs
- 2 Bay leaves
- 1 teaspoon Lemon zest
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Season the lamb shanks with salt and pepper, ensuring they are evenly coated.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed oven-safe pot or Dutch oven over medium-high heat.
Sear the lamb shanks for 4-5 minutes on each side until browned. Remove from the pot and set aside.
Reduce 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 and slightly caramelized.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Add the sun-dried tomatoes, dry red wine, and stock to the pot. Scrape any browned bits from the bottom to deglaze the pan and bring to a simmer.
Nestle the seared lamb shanks back into the pot, ensuring they are mostly submerged in the liquid.
Add the rosemary, thyme, bay leaves, and lemon zest to the pot. Cover with a tight-fitting lid and transfer to the preheated oven.
Braised the lamb shanks in the oven for 2 to 2.5 hours, turning them halfway through, until the meat is tender and easily pulls away from the bone.
Remove the pot from the oven and discard the herb sprigs and bay leaves. Skim off any excess fat from the surface of the sauce, if necessary.
Serve the lamb shanks with the rich tomato-based sauce spooned over the top, garnished with chopped parsley. Pair with creamy mashed potatoes, polenta, or crusty bread.
Nutrition Facts
Calories |
2385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 8098 mg | 352% | |
| Total Carbohydrate | 150.7 g | 55% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 93.3 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 7084 mg | 151% | |
*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.
