Lamb Shanks My Way
Tender, succulent, and deeply flavorful, "Lamb Shanks My Way" is the ultimate comfort dish perfect for any special occasion or cozy dinner at home. Slow-braised in a hearty medley of red wine, chicken stock, and aromatic vegetables, these lamb shanks are infused with layers of rich, savory flavor. Fresh rosemary, thyme, and bay leaves add fragrant herbal notes, while a touch of tomato paste and diced tomatoes bring a luxurious depth to the sauce. With just 20 minutes of prep and a long, slow cook in the oven, this recipe rewards your patience with fall-off-the-bone meat that melts in your mouth. Served over creamy mashed potatoes or buttery polenta, it’s a restaurant-worthy dish made easy. Prepare to impress your guests or treat yourself to a soul-warming meal with this irresistible lamb shanks recipe.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 2 tablespoons all-purpose flour
- 2 large, diced onion
- 3 medium, diced carrots
- 2 diced celery stalks
- 6 minced garlic cloves
- 2 tablespoons tomato paste
- 2 cups red wine
- 3 cups chicken stock
- 1 14-ounce can diced tomatoes
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 pieces bay leaves
- 2 tablespoons, chopped (optional for garnish) parsley
- 1 teaspoon (optional for garnish) lemon zest
Instructions
Preheat your oven to 325°F (160°C).
Season the lamb shanks generously with 1 teaspoon of salt and 1 teaspoon of black pepper. Dust the shanks lightly with the flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven or heavy pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 3 minutes per side. Work in batches if necessary. Remove the shanks and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the diced onions, carrots, and celery. Cook, stirring frequently, until softened, about 7 minutes.
Add the minced garlic and tomato paste to the pot. Stir and cook for 2 minutes, allowing the tomato paste to caramelize slightly.
Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Let the wine simmer for 5 minutes to reduce slightly.
Return the lamb shanks to the pot. Add the chicken stock, diced tomatoes (with juices), rosemary, thyme, and bay leaves. The liquid should nearly cover the shanks; if needed, add more stock or water.
Bring the mixture to a simmer on the stovetop, then cover the pot with a lid and transfer it to the preheated oven.
Braise in the oven for about 2.5 to 3 hours, turning the shanks halfway through, until the meat is tender and starts to fall off the bone.
Once cooked, carefully remove the pot from the oven. Discard the rosemary, thyme sprigs, and bay leaves. Skim off any excess fat if needed.
Serve the lamb shanks with a ladle of the rich sauce over creamy mashed potatoes, polenta, or crusty bread. Garnish with chopped parsley and a sprinkle of lemon zest, if desired.
Nutrition Facts
Calories |
2576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 6527 mg | 284% | |
| Total Carbohydrate | 132.0 g | 48% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 57.1 g | ||
| Protein | 170.1 g | 340% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 805 mg | 62% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 6036 mg | 128% | |
*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.
