Tasty Lamb Shanks
Succulent, melt-in-your-mouth **Tasty Lamb Shanks** are the ultimate comfort food, perfect for a cozy dinner or special occasion. This dish features meaty lamb shanks slowly braised in a luscious combination of rich red wine, savory beef broth, and aromatic herbs like rosemary and thyme, all enhanced by the natural sweetness of diced vegetables. The result is tender, fall-off-the-bone lamb infused with deep, bold flavors. Sear the lamb to golden perfection, then let the oven work its magic as the shanks simmer in a flavorful tomato-based sauce. This recipe is easy to follow yet impressive enough to wow your guests, and it pairs beautifully with creamy mashed potatoes or velvety polenta. With minimal prep time and incredible results, these braised lamb shanks are guaranteed to be the show-stopping centerpiece of your next meal.
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Recipe Information
Ingredients
- 4 lamb shanks
- 3 tablespoons olive oil
- 1 large (diced) yellow onion
- 2 medium (diced) carrot
- 2 diced celery stalk
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef broth
- 1 14-ounce can canned diced tomatoes
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Instructions
Preheat your oven to 325°F (163°C).
Season the lamb shanks with 1 teaspoon of salt and the ground black pepper.
Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven over medium-high heat.
Sear the lamb shanks in batches, 2 at a time, until browned on all sides, about 8 minutes per batch. Remove them from the pot and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
Pour in the red wine, scraping up any browned bits from the bottom of the pot, and let it simmer for 2-3 minutes to reduce slightly.
Add the beef broth, canned diced tomatoes, rosemary sprigs, thyme sprigs, bay leaves, and the remaining 1 teaspoon of salt.
Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
Cover the Dutch oven with a lid and transfer it to the preheated oven.
Cook for 2.5 to 3 hours, turning the lamb shanks occasionally, until the meat is tender and falling off the bone.
Remove the pot from the oven and discard the rosemary, thyme, and bay leaves.
Serve the lamb shanks hot with the sauce spooned over the top. Perfect over mashed potatoes or creamy polenta.
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 8490 mg | 369% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 28.7 g | ||
| Protein | 129.5 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4215 mg | 90% | |
*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.
