Easiest Lamb Shanks Ever
Fall in love with the comforting, no-fuss decadence of the "Easiest Lamb Shanks Ever," a melt-in-your-mouth dish that's perfect for any occasion. Featuring succulent lamb shanks slow-braised to perfection in a rich, aromatic sauce of red wine, hearty vegetables, and warming herbs like rosemary and thyme, this recipe captures the essence of effortless gourmet cooking. With just 15 minutes of prep and a low-and-slow trip in the oven, the lamb becomes irresistibly tender, making it a show-stopping centerpiece for cozy family dinners or impressive dinner parties. Serve it with creamy mashed potatoes, crusty bread, or a side of buttery rice to soak up every bit of the flavorful sauce. This is a must-try recipe for lamb lovers and newcomers alike, offering a restaurant-quality meal with minimal effort. Keywords: lamb shanks recipe, slow-braised lamb, easy lamb shanks, red wine sauce.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 pieces garlic cloves, minced
- 2 large carrots, peeled and cut into chunks
- 2 stalks celery stalks, chopped
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef or lamb stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces bay leaves
Instructions
Preheat your oven to 325°F (160°C).
Heat the olive oil in a large ovenproof pot or Dutch oven over medium-high heat.
Season the lamb shanks generously with salt and pepper, and sear them in the hot oil until golden brown on all sides. This should take about 4-5 minutes per side. Remove the shanks and set them aside.
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until softened and fragrant.
Stir in the dried rosemary, dried thyme, and tomato paste, and cook for an additional 2 minutes.
Pour in the red wine and scrape the bottom of the pot to deglaze and release any browned bits. Simmer for 3 minutes to reduce slightly.
Return the lamb shanks to the pot and add the beef or lamb stock. Ensure the shanks are mostly submerged in liquid.
Add the bay leaves, then bring the mixture to a gentle simmer.
Cover the pot with a lid and transfer it to the preheated oven. Bake for 2.5 to 3 hours, or until the lamb shanks are extremely tender and the meat is falling off the bone.
Carefully remove the pot from the oven and discard the bay leaves. Optional: Skim off excess fat from the surface of the sauce with a spoon.
Serve the lamb shanks hot with mashed potatoes, rice, or crusty bread to soak up the rich sauce.
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 3991 mg | 174% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 21.6 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3469 mg | 74% | |
*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.
