Lamb Shanks in Barbecue Sauce
Transform your dinner table with these tender, fall-off-the-bone Lamb Shanks in Barbecue Sauce, a slow-braised masterpiece that combines smoky, tangy, and sweet flavors for an unforgettable meal. Perfectly seasoned lamb shanks are seared to golden perfection before being simmered in a rich sauce made with apple cider vinegar, brown sugar, honey, and smoky paprika, along with a hearty blend of barbecue sauce and beef stock. After hours of oven-braising, the lamb becomes irresistibly tender, soaking up every drop of the bold, flavorful sauce. Serve these savory lamb shanks with generous spoonfuls of the thickened barbecue glaze and a sprinkle of fresh parsley for a dinner that feels both rustic and refined. This recipe is an ideal choice for a cozy weekend feast or an impressive main dish for your next gathering.
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Recipe Information
Ingredients
- 4 pieces Lamb shanks
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 large, diced Yellow onion
- 4 minced Garlic cloves
- 2 teaspoons Smoked paprika
- 2 tablespoons Brown sugar
- 3 tablespoons Tomato paste
- 1 cup Apple cider vinegar
- 2 cups Beef stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Honey
- 1 cup Prepared barbecue sauce
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 325°F (160°C).
Season the lamb shanks with salt and black pepper.
In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the lamb shanks for 4-5 minutes on each side until browned. Remove them from the pot and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and smoked paprika, cooking for an additional minute until fragrant.
Stir in the brown sugar and tomato paste, allowing it to caramelize for 2 minutes.
Pour in the apple cider vinegar, beef stock, and Worcestershire sauce, scraping the bottom of the pot to release any browned bits.
Add the honey and prepared barbecue sauce, stirring to combine. Bring the sauce to a simmer.
Return the lamb shanks to the pot, ensuring they are mostly submerged in the sauce.
Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, turning the shanks every hour, until the meat is tender and falls off the bone.
Once cooked, remove the lamb shanks from the pot and set aside. Place the pot over medium heat to reduce the sauce if it's too thin. Cook until the sauce thickens to your preference.
Serve the lamb shanks topped with the barbecue sauce and garnished with fresh parsley.
Nutrition Facts
Calories |
2147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 7266 mg | 316% | |
| Total Carbohydrate | 207.9 g | 76% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 171.4 g | ||
| Protein | 125.3 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3684 mg | 78% | |
*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.
