Mediterranean Diet Braised Lamb Shank
Indulge in the rich, comforting flavors of this Mediterranean Diet Braised Lamb Shank, a dish that combines tender, fall-off-the-bone meat with a symphony of vibrant, wholesome ingredients. Perfectly seared lamb shanks are slow-braised in a fragrant blend of garlic, tomato, red wine, and fresh herbs like rosemary and thyme, creating a deeply flavorful sauce. The addition of fresh parsley and a hint of lemon zest at the end adds a bright, fresh finish to this hearty meal. Ideal for a special occasion or Sunday dinner, this recipe pairs beautifully with creamy mashed potatoes, buttery polenta, or earthy grains like farro. Every bite is a showcase of Mediterranean-inspired ingredients, all while being a healthy, satisfying choice that highlights slow-cooking techniques and ingredient-driven cuisine.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 1 large onion
- 2 large carrots
- 2 celery stalks
- 4 cloves garlic
- 2 tablespoons tomato paste
- 1 can (14 oz) diced tomatoes
- 1 cup red wine
- 2 cups beef or chicken broth
- 2 bay leaves
- 2 sprigs fresh rosemary
- 1 bunch fresh thyme
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 0.25 cup fresh parsley
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 325°F (165°C).
Pat the lamb shanks dry with paper towels and season them with salt and pepper on all sides.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the lamb shanks until browned on all sides, about 3-4 minutes per side. Remove them and set aside.
Chop the onion, carrots, and celery into small dice. Mince the garlic cloves.
In the same Dutch oven, add the chopped onion, carrots, and celery. Sauté for 5 minutes or until softened.
Add the minced garlic and cook for another 1 minute or until fragrant.
Stir in tomato paste, cooking it with the vegetables for 2 minutes.
Pour in the red wine, scrapping up any brown bits from the bottom of the pot. Let it simmer for 3-4 minutes to reduce slightly.
Add the can of diced tomatoes, broth, bay leaves, rosemary, thyme, and the seared lamb shanks back to the pot.
Bring the mixture to a gentle simmer, cover the Dutch oven with a lid, and place it in the preheated oven.
Braise in the oven for 2.5 to 3 hours, or until the lamb shanks are tender and fall off the bone.
Remove the Dutch oven from the oven. Discard the bay leaves and herb stems. Adjust the seasoning with salt and pepper, if needed.
Garnish with chopped fresh parsley and lemon zest before serving.
Serve the braised lamb shanks with the sauce and vegetables over a bed of your choice, such as mashed potatoes, polenta, or a grain like farro.
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 5173 mg | 225% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 34.7 g | ||
| Protein | 127.9 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 708 mg | 54% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 4557 mg | 97% | |
*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.
