Yummy Mummy Braised Lamb Shanks
Transform your dinner table with the irresistible allure of Yummy Mummy Braised Lamb Shanks—a hearty and flavorful dish that's perfect for indulgent evenings or special occasions. These tender, fall-off-the-bone lamb shanks are slow-braised in a rich, tomato-based sauce infused with red wine, garlic, and aromatic herbs like rosemary and thyme. The dish starts with a caramelized veggie base of onions, carrots, and celery, adding depth and sweetness to the luxurious sauce. Perfectly paired with creamy mashed potatoes, polenta, or fluffy rice, this comforting recipe balances rustic charm and gourmet sophistication. With just 20 minutes of prep and a long, slow oven braise, this recipe guarantees melt-in-your-mouth results and bold, savory flavors that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 14.5 ounces canned diced tomatoes
- 1 cup red wine
- 3 cups beef or chicken stock
- 2 pieces bay leaves
- 2 sprigs fresh rosemary sprigs
- 4 sprigs fresh thyme sprigs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.25 cup all-purpose flour (optional, for dusting)
Instructions
Preheat your oven to 325°F (165°C).
Pat the lamb shanks dry with paper towels. If desired, lightly dust them with all-purpose flour for a thicker sauce.
In a large Dutch oven or heavy skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the lamb shanks on all sides until evenly browned, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Lower the heat to medium and sauté the diced onion, carrots, and celery until softened, about 5 minutes.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Stir in the tomato paste and cook for 2 minutes to caramelize slightly.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3-5 minutes to reduce slightly.
Stir in the canned diced tomatoes and stock, then add the bay leaves, rosemary, and thyme. Season with salt and pepper.
Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Bring to a gentle simmer.
Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 to 2.5 hours, checking occasionally to ensure the liquid covers the lamb shanks. Add more stock if needed.
Once the lamb shanks are tender and falling off the bone, remove the pot from the oven.
Skim off any excess fat from the surface of the sauce. Discard the bay leaves, rosemary sprigs, and thyme sprigs.
Serve the lamb shanks with the rich tomato-based sauce over mashed potatoes, polenta, or rice for a comforting and elegant meal.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1884 mg | 82% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.8 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1069 mg | 23% | |
*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.
