Name: Braised Lamb Shanks Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Mediterranean
Ingredients: 4 lamb shanks, trimmed; Salt and pepper to taste; 2 tablespoons olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 cup red wine; 2 cups beef or chicken broth; 1 (14.5 oz) can diced tomatoes; 2 sprigs fresh rosemary (or 1 teaspoon dried); 2 sprigs fresh thyme (or 1 teaspoon dried); 2 bay leaves

Jump to Recipe·Print Recipe

If you’re craving a meal that’s downright soul-soothing and celebration-worthy, Braised Lamb Shanks are it. This Mediterranean-inspired dish features fork-tender lamb that’s slowly cooked with a garden’s worth of veggies, aromatic herbs, and a lush tomato-wine sauce. Each bite is rich, hearty, and deeply satisfying—the sort of dinner you dream about long after the plates are cleared. Whether you’re hosting special guests or just treating yourself on a chilly night, Braised Lamb Shanks always make the kind of impression you remember.

Braised Lamb Shanks Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for Braised Lamb Shanks couldn’t be simpler, but every single element plays a starring role. From robust lamb to earthy herbs, each ingredient builds irresistible layers of flavor and brings its own touch of magic to the final dish.

Lamb Shanks (4, trimmed): Choose meaty shanks with the bone in; they’ll turn meltingly tender and infuse the sauce with deep flavor.
Salt and Pepper (to taste): Season generously—this is your first step in coaxing out every ounce of flavor.
Olive Oil (2 tablespoons): Go for extra-virgin if you can; it’ll help brown the meat and add subtle fruitiness.
Onion (1 large, chopped): Adds a gentle sweetness and forms the aromatic backbone of your dish.
Carrots (2, chopped): For beautiful color and a touch of natural sugar to balance the richness of the lamb.
Celery (2 stalks, chopped): Lends a fresh, slightly peppery note that uplifts the sauce.
Garlic (4 cloves, minced): Essential for that unmistakable savory depth—it’s truly irreplaceable here.
Tomato Paste (2 tablespoons): Deepens the sauce’s color and brings a concentrated tomato zing.
Red Wine (1 cup): Use something you enjoy drinking; it’ll enrich the sauce and help tenderize the lamb.
Beef or Chicken Broth (2 cups): Adds body to the braising liquid—homemade or low-sodium is best.
Diced Tomatoes (1 can, 14.5 oz): Their acidity balances out the richness, giving your sauce a lively kick.
Fresh Rosemary (2 sprigs) or Dried (1 tsp): Brings piney, woodsy aroma—try fresh for ultimate fragrance!
Fresh Thyme (2 sprigs) or Dried (1 tsp): Earthy and subtle, thyme laces everything together beautifully.
Bay Leaves (2): Quietly infuse the sauce with a gentle, tea-like complexity as it cooks.

How to Make Braised Lamb Shanks

Step 1: Prep and Season the Lamb

Start by patting your lamb shanks dry with paper towels—this ensures you’ll get a gorgeous brown crust when searing. Sprinkle them generously with salt and pepper, rubbing it in so the seasoning reaches every nook and cranny. This step is key to developing deep flavor right from the beginning!

Step 2: Sear for Maximum Flavor

Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Once that oil shimmers, add the lamb shanks in batches if needed. Sear them on all sides until they’ve formed a mouthwatering golden crust, about 3 to 4 minutes per side. Don’t rush this part—the searing locks in juices and sets the stage for seriously savory Braised Lamb Shanks.

Step 3: Sauté the Aromatics

With your kitchen already smelling incredible, lower the heat slightly and toss in chopped onions, carrots, and celery. Stir and sauté for about 5 to 6 minutes, until the veggies soften and start to turn sweet. Next, stir in the minced garlic and tomato paste, and give it a minute to bloom—your pot should be bubbling with fragrant promise.

Step 4: Deglaze and Build the Braising Liquid

Pour in the red wine, using a wooden spoon to scrape up those caramelized bits clinging to the bottom—this is flavor gold! Let the wine simmer for a couple of minutes, then stir in the broth, diced tomatoes, rosemary, thyme, and bay leaves. All these bring the signature complexity that makes Braised Lamb Shanks unforgettable.

Step 5: Braise Low and Slow in the Oven

Nestle the seared lamb shanks into the liquid, ensuring they’re partially submerged. Bring everything to a gentle simmer, then cover tightly with a lid and transfer to your 325°F (160°C) oven. Set a timer for 2 1/2 to 3 hours; this is when the magic happens. When done, the meat should be absolutely tender and almost falling off the bone.

Step 6: Finish and Serve

Carefully remove the shanks and set them aside. Skim off any excess fat that’s risen to the top of your sauce. To thicken, simmer the sauce on the stovetop for 10–15 minutes. Spoon the velvety sauce over your lamb shanks and get ready for a standing ovation at the dinner table!

How to Serve Braised Lamb Shanks

Garnishes

Braised Lamb Shanks shine with a sprinkle of chopped fresh parsley or thyme over the top. A little lemon zest adds brightness, while a final drizzle of good olive oil brings a dash of Mediterranean flair. Don’t forget a grind of black pepper right before serving—it makes everything pop!

Side Dishes

This dish loves sides that soak up its luscious sauce. Creamy mashed potatoes are a classic pairing, but polenta or buttery couscous make for cozy, unexpected alternatives. And of course, thick slices of crusty bread are made for mop-up duty—you’ll want every last drop.

Creative Ways to Present

If you’re feeling playful, serve Braised Lamb Shanks atop a bed of roasted root vegetables or over a swoosh of garlicky white bean puree. For a rustic, shareable presentation, nestle the shanks family-style in a deep dish with sauce poured right over, letting everyone dig in together.

Make Ahead and Storage

Storing Leftovers

Store any leftover Braised Lamb Shanks in their sauce in an airtight container in the refrigerator. They’ll keep beautifully for up to 3 days—and honestly, the flavors deepen and get even dreamier overnight.

Freezing

If you want to save some for later (lucky you!), let the shanks and sauce cool completely, then transfer to freezer-friendly containers. They’ll freeze well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating

To reheat, gently warm the lamb shanks and sauce together in a covered pot over low heat until steaming hot. You can also microwave individual portions, but low and slow on the stove preserves their tenderness best. If the sauce has thickened too much, just splash in a little extra broth or water.

FAQs

Can I make Braised Lamb Shanks a day ahead?

Absolutely! In fact, making them a day in advance is a pro move. The flavors mature and meld overnight, allowing the dish to taste even more succulent the next day. Just reheat gently before serving for a showstopping meal.

Do I have to use red wine in the braise?

While red wine adds wonderful depth and acidity, you can substitute with extra broth if needed. Or try a splash of pomegranate juice for a twist! The result is still deliciously savory, though the richness from wine is classic.

What kind of pot is best for braising?

A heavy, oven-safe pot like a Dutch oven is your best friend for Braised Lamb Shanks. It holds heat evenly and keeps the shanks partially submerged in their flavorful liquid for hours, ensuring that fall-apart texture.

Can I make this with other cuts of lamb?

Lamb shanks are ideal because of their connective tissue and bone, which break down beautifully with long cooking. However, lamb shoulder cuts can work in a pinch, though you’ll need to adjust cook times and might lose that signature shank presentation.

How do I know when the lamb shanks are done?

They’re ready when the meat is exceptionally tender and pulls away from the bone with minimal effort. You should be able to pierce it easily with a fork; if not, give them another 15–20 minutes in the oven and check again.

Final Thoughts

I can’t wait for you to savor your first bite of Braised Lamb Shanks—the kind of dish destined to win hearts and gather crowds. With just a few humble ingredients and a little patience, you’ll have a meal that truly feels like a celebration. Give it a try, share it with friends or loved ones, and get ready to bask in the chorus of compliments!

Braised Lamb Shanks Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 10 reviews

Author: admin
Total Time: 3 hours 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Tender, flavorful, and falling-off-the-bone braised lamb shanks cooked in a rich tomato and red wine sauce. This comforting Mediterranean dish is perfect for a cozy dinner at home.

Ingredients

Scale

Lamb Shanks:

4 lamb shanks, trimmed
Salt and pepper to taste

Braising Liquid:

2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine
2 cups beef or chicken broth
1 (14.5 oz) can diced tomatoes
2 sprigs fresh rosemary (or 1 teaspoon dried)
2 sprigs fresh thyme (or 1 teaspoon dried)
2 bay leaves

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat the oven to 325°F (160°C). Season lamb shanks with salt and pepper.
Sear the Lamb: Brown lamb shanks in a Dutch oven. Remove and set aside.
Sauté Vegetables: Cook onion, carrots, and celery until softened. Add garlic and tomato paste.
Add Liquid: Pour in red wine to deglaze. Add broth, diced tomatoes, herbs, and bay leaves.
Braise: Return lamb shanks to the pot and braise in the oven for 2 ½ to 3 hours.
Finish and Serve: Skim fat, thicken sauce if desired, and serve with sauce spooned over the lamb shanks.