Lamb Shanks in a Tomato Basil Sauce
Tender, fall-off-the-bone lamb shanks are braised to perfection in a rich and flavorful tomato basil sauce in this stunning comfort food recipe. Infused with aromatic garlic, fresh basil, and a splash of dry red wine, this dish strikes the perfect balance of hearty and herbaceous. A slow-cooking masterpiece that fills your kitchen with irresistible smells, the lamb shanks become melt-in-your-mouth tender while soaking up the vibrant sauce. Serve with creamy mashed potatoes, polenta, or crusty bread to mop up every drop of the savory goodness. Ideal for special occasions or a cozy weekend meal, this recipe elevates classic braised lamb with its dynamic tomato and herb-forward profile.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 1 large yellow onion
- 2 medium carrots
- 2 medium celery stalks
- 4 large garlic cloves
- 28 ounces canned crushed tomatoes
- 2 cups chicken stock
- 1 cup dry red wine
- 1 tablespoon balsamic vinegar
- 1 cup fresh basil leaves
- 1 teaspoon dried oregano
- 2 pieces bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the lamb shanks with salt and black pepper on all sides.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shanks for 3-4 minutes per side, or until golden brown. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Dice the onion, carrots, and celery, and sauté them in the pot for 5-7 minutes until softened.
Mince the garlic cloves and stir them into the pot, cooking for an additional 1 minute until fragrant.
Deglaze the pot by pouring in the dry red wine and scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the crushed tomatoes, chicken stock, balsamic vinegar, dried oregano, and bay leaves to the pot. Stir well to combine.
Tear half of the fresh basil leaves and add them to the pot. Reserve the rest for garnish later.
Return the lamb shanks to the pot, ensuring they are submerged in the sauce. Bring the mixture to a simmer.
Cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C). Let cook for 2.5 to 3 hours, or until the lamb shanks are tender and falling off the bone.
Halfway through cooking, check the liquid level. If it looks too dry, add a bit more chicken stock or water.
Once done, remove the bay leaves and skim off any excess fat from the surface of the sauce.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve the lamb shanks with the tomato basil sauce spooned over the top. Garnish with the remaining fresh basil leaves. Pair with mashed potatoes, polenta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 4181 mg | 182% | |
| Total Carbohydrate | 97.2 g | 35% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 53.2 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 581 mg | 45% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 5623 mg | 120% | |
*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.
