Simmered Lamb Shanks
Sink into comfort with these succulent Simmered Lamb Shanks, a dish that melds hearty flavors with melt-in-your-mouth tenderness. Perfect for a cozy dinner or an elegant gathering, this recipe combines slow-cooking magic with vibrant aromatics like garlic, rosemary, and thyme to create a deeply flavorful braising liquid. The lamb shanks are seared to golden perfection, then simmered for hours in a rich sauce made from red wine, diced tomatoes, and savory stock, yielding meat that falls effortlessly off the bone. Serve these luscious shanks alongside creamy mashed potatoes or crusty bread to soak up the luxurious sauce, and don’t forget a garnish of fresh parsley for a bright finishing touch. With simple ingredients and a slow-cooking technique that allows the flavors to shine, this dish is a celebration of classic comfort food.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large (diced) onion
- 2 medium (diced) carrot
- 2 (diced) celery stalks
- 4 cloves (minced) garlic
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef or chicken stock
- 1 14-ounce can diced tomatoes
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons (chopped, for garnish) parsley
Instructions
Season the lamb shanks generously with salt and black pepper.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the lamb shanks on all sides until they are golden brown, about 8 minutes total. Remove and set aside.
Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes until softened.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Deglaze the pot by pouring in the red wine. Scrape up any browned bits from the bottom of the pot with a wooden spoon and simmer for 3-4 minutes to reduce slightly.
Add the beef or chicken stock, diced tomatoes, rosemary sprigs, thyme sprigs, and bay leaf to the pot.
Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer gently for 2.5 to 3 hours, or until the lamb shanks are fork-tender.
Check periodically to ensure the shanks are covered in liquid, adding more stock or water if needed.
Once cooked, remove the lamb shanks from the pot and skim off any excess fat from the surface of the sauce.
Simmer the sauce uncovered for 10-15 minutes on medium heat to thicken slightly, if desired.
Serve the lamb shanks hot, spooning the rich sauce over the top. Garnish with freshly chopped parsley.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1974 mg | 86% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.7 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1139 mg | 24% | |
*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.
