Lamb Shanks Braised in Tomato
Fall in love with the rich, hearty flavors of Lamb Shanks Braised in Tomato, a comfort food classic that transforms tender lamb into a melt-in-your-mouth masterpiece. Slowly cooked in a savory blend of crushed tomatoes, dry red wine, and aromatic herbs like rosemary and thyme, this dish delivers a luscious, flavor-packed sauce perfect for spooning over creamy mashed potatoes or rustic polenta. The recipe’s slow-braising technique ensures the lamb shanks are fall-off-the-bone tender, while a medley of sautéed onion, carrot, and celery adds depth and texture to the dish. Finished with a fragrant garnish of fresh parsley, this show-stopping meal is perfect for cozy dinners or special occasions.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalk, diced
- 4 cloves garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 1 cup dry red wine
- 2 cups beef or chicken stock
- 2 tablespoons tomato paste
- 1 tablespoon fresh rosemary, chopped
- 6 sprigs fresh thyme
- 2 leaves bay leaves
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (160°C).
Season the lamb shanks generously with salt and black pepper on all sides.
Heat the olive oil in a large, heavy, oven-safe pot or Dutch oven over medium-high heat.
Sear the lamb shanks in the hot oil until browned on all sides, about 3-4 minutes per side. Remove the lamb shanks and set aside.
Reduce the heat to medium and add the diced onion, carrot, and celery to the pot. Sauté for 6-8 minutes, stirring occasionally, until softened.
Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to caramelize.
Deglaze the pot by pouring in the red wine. Scrape the bottom of the pot to release any browned bits. Simmer the wine for 3-4 minutes to reduce slightly.
Add the crushed tomatoes, beef or chicken stock, rosemary, thyme sprigs, and bay leaves to the pot. Stir to combine.
Return the lamb shanks to the pot, ensuring they are partially submerged in the sauce.
Cover the pot with a lid and transfer it to the preheated oven.
Cook the lamb shanks for 2.5 to 3 hours, turning them every 45-60 minutes to ensure even cooking. The lamb is done when it is fork-tender and falling off the bone.
Remove the pot from the oven and discard the thyme sprigs and bay leaves.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Garnish with chopped parsley before serving. Serve the lamb shanks with mashed potatoes, polenta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 8185 mg | 356% | |
| Total Carbohydrate | 105.8 g | 38% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 56.3 g | ||
| Protein | 135.7 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 623 mg | 48% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 6616 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.
