Italian Style Lamb Shanks
Immerse yourself in the robust flavors of Italy with these tender, fall-off-the-bone Italian Style Lamb Shanks. Slow-cooked to perfection in a rich tomato-based sauce infused with aromatic red wine, garlic, and classic herbs like oregano and thyme, this dish delivers a comforting and elegant dining experience. The combination of sautéed onions, carrots, and celery creates the perfect flavor base, while the long braise in the oven ensures irresistibly juicy lamb with deep, memorable flavors. Garnished with fresh parsley and best served over creamy mashed potatoes, velvety polenta, or with crusty bread to soak up the sauce, this recipe is a showstopping centerpiece for family dinners or special occasions. Perfect for those craving hearty, Italian-inspired cuisine, these lamb shanks are a true labor of love.
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Recipe Information
Ingredients
- 4 lamb shanks
- 3 tablespoons olive oil
- 1 yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, minced
- 800 grams canned crushed tomatoes
- 1 cup red wine
- 2 cups beef or chicken stock
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 160°C (320°F).
Heat 2 tablespoons of olive oil in a large, heavy oven-safe pot or Dutch oven over medium-high heat.
Season the lamb shanks with salt and pepper, then sear them in the pot until browned on all sides, about 3 minutes per side. Remove the shanks and set them aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the onions, carrots, and celery for 5-7 minutes until softened.
Stir in the garlic and cook for another minute until fragrant.
Add the tomato paste, stirring to coat the vegetables evenly. Cook for 2 minutes.
Deglaze the pot with red wine, scraping the browned bits from the bottom. Let the wine simmer for 3-4 minutes until slightly reduced.
Stir in the canned crushed tomatoes, beef or chicken stock, oregano, thyme, bay leaves, salt, and pepper.
Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Let it cook for 2.5 to 3 hours, turning the shanks halfway through, until the meat is tender and falling off the bone.
Remove the pot from the oven and discard the bay leaves. Taste and adjust seasoning if necessary.
Serve the lamb shanks with the rich tomato sauce, garnished with fresh parsley. Pair with mashed potatoes, polenta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5816 mg | 253% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 57.1 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 603 mg | 46% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 6623 mg | 141% | |
*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.
