Orange Lamb Shanks
Elevate your dinner table with the rich, citrus-kissed flavors of Orange Lamb Shanks—a showstopping, slow-cooked dish that's as comforting as it is sophisticated. Perfectly seared lamb shanks are braised to tender perfection in a vibrant, aromatic sauce made with fresh orange juice, zesty orange peel, and hints of rosemary, thyme, and bold red wine. Caramelized onions, garlic, carrots, and celery add depth, while the bright acidity of the citrus balances the richness of the meat. This hearty, oven-braised recipe is ideal for cozy gatherings or special occasions, pairing beautifully with mashed potatoes, polenta, or rustic roasted vegetables. With just 20 minutes of prep and a tantalizing aroma filling your home during the three hours of gentle cooking, this melt-in-your-mouth entrée is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 4 pieces Lamb shanks
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 1 large Onion
- 4 pieces Garlic cloves
- 2 medium Carrots
- 2 medium Celery stalks
- 2 cups Chicken or beef stock
- 1 cup Orange juice (freshly squeezed)
- 1 tablespoon Orange zest
- 2 tablespoons Tomato paste
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 2 pieces Bay leaves
- 1 cup Dry red wine
Instructions
Preheat your oven to 325°F (165°C).
Pat the lamb shanks dry with paper towels. Season them with salt and pepper, then lightly coat them in all-purpose flour, shaking off any excess.
Heat the olive oil in a large, oven-safe pot (such as a Dutch oven) over medium-high heat. Sear the lamb shanks on all sides until they are golden brown, 4-5 minutes per side. Remove the shanks and set them aside.
Reduce the heat to medium. Add the chopped onion, garlic, carrots, and celery to the pot, stirring occasionally for 5-7 minutes, until the vegetables are softened.
Stir in the tomato paste and cook for 1-2 minutes to caramelize it slightly.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce the wine slightly.
Add the chicken or beef stock, orange juice, orange zest, rosemary, thyme, and bay leaves to the pot. Stir well to combine.
Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
Bring the mixture to a simmer on the stovetop, then cover the pot with a lid and transfer it to the preheated oven.
Cook the lamb shanks in the oven for about 2.5 to 3 hours, turning them halfway through the cooking time, until the meat is extremely tender and nearly falling off the bone.
Once cooked, remove the pot from the oven. Discard the rosemary, thyme, and bay leaves. Taste the sauce and adjust the seasoning with additional salt and pepper as needed.
Serve the lamb shanks with the orange-infused sauce spooned over the top. Pair with mashed potatoes, creamy polenta, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1050 mg | 46% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 10.7 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 903 mg | 19% | |
*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.
