If you’re on the hunt for a truly unforgettable dinner, look no further than these Braised Lamb Shanks. This comforting classic takes humble shanks and transforms them into fall-off-the-bone, flavor-packed perfection with just a little patience and a few pantry staples. The result is a beautifully rich, aromatic feast that feels celebratory yet requires no special occasion to enjoy. Trust me: after one bite, you’ll see why this is a dish worth making (and sharing) again and again!
Ingredients You’ll Need
The magic of Braised Lamb Shanks comes down to simple ingredients working together in harmony. Each one plays an essential role by building layers of flavor, color, and texture that make the final result truly special.
- Lamb Shanks: Opt for meaty, bone-in shanks—these offer the deepest flavor and mouthwatering tenderness after braising.
- Salt and Black Pepper: A generous sprinkle is key for seasoning the lamb and building a robust base.
- Olive Oil: For a rich sear on the shanks and sautéing the aromatics to golden, fragrant perfection.
- Onion: Chopped onion adds beautiful sweetness and body to the sauce.
- Carrots: Their natural sweetness and color lend balance to the rich, savory flavors.
- Celery: Offers subtle earthiness and rounds out the classic mirepoix trio.
- Garlic: Just a few cloves will perfume the entire dish with deep, inviting aromatics.
- Tomato Paste: Adds depth and a hint of tanginess, helping to thicken the sauce.
- Red Wine: Choose a dry wine you enjoy drinking for the best flavor—this is crucial for deglazing and infusing complexity.
- Beef or Chicken Broth: Either can be used, offering the necessary savory backdrop for the braise.
- Diced Tomatoes: The can (undrained) brings juicy acidity and body to the sauce.
- Fresh Rosemary: Its piney aroma is classic with lamb and essential to the Mediterranean profile.
- Fresh Thyme: Adds bright, subtle herbaceous notes without overpowering the dish.
- Bay Leaves: Just a couple give that subtle, unmistakable background fragrance to long-simmered sauces.
How to Make Braised Lamb Shanks
Step 1: Season and Sear the Shanks
Pat the lamb shanks dry with paper towels, then season them all over with salt and black pepper. In a large Dutch oven or oven-safe heavy pot, heat olive oil until shimmering over medium-high heat. Working in batches if needed, sear the shanks on all sides—this takes about 8 to 10 minutes in total. You want a good, deep golden crust here, as this step builds flavor for the entire dish. Once browned, transfer the shanks to a plate and set aside.
Step 2: Sauté the Vegetables
Without wiping out the pot (those browned bits are pure gold!), add the chopped onion, carrots, and celery. Sauté them for 5 to 6 minutes, stirring often, until softened and fragrant. The vegetables will soak up the savory flavor left in the pot and start to form the foundation of your sauce.
Step 3: Add Garlic and Tomato Paste
Stir in the minced garlic and tomato paste. Let it cook for about a minute, just until fragrant and the paste has darkened a bit—you’re coaxing out sweetness and getting rid of any raw flavor here. This gives your Braised Lamb Shanks that signature depth and a glossy red hue.
Step 4: Deglaze with Red Wine
Pour the red wine into the pot, scraping up any browned bits stuck to the bottom. Let it simmer for 2 to 3 minutes so the alcohol cooks off and the liquid reduces slightly, intensifying the flavor. This is what transforms the sauce into something truly swoon-worthy.
Step 5: Build the Braising Liquid
Add the broth, undrained diced tomatoes, rosemary, thyme, and bay leaves. Stir well to combine everything. Nestle the seared lamb shanks back into the pot, making sure they’re mostly submerged in the sauce but not fully covered—this balance allows the shanks to braise properly and the flavors to concentrate.
Step 6: Braise Low and Slow
Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid and place it in your preheated 325°F oven. Let it braise for 2 1/2 to 3 hours (resist peeking!), until the meat is utterly tender and nearly falling off the bone. Once done, remove the pot from the oven and discard the rosemary, thyme stems, and bay leaves before serving.
How to Serve Braised Lamb Shanks
Garnishes
Finish your Braised Lamb Shanks by scattering a little chopped fresh parsley over the top for fresh color and a pop of flavor. A squeeze of fresh lemon juice right at the table can lift the dish and balance all the savory richness. For a special touch, try a sprinkle of grated lemon zest or a touch of flaky sea salt.
Side Dishes
The luscious sauce begs for something hearty to soak it up! Creamy mashed potatoes are a no-fail classic, but you could go with buttery polenta, fluffy couscous, or even a silky risotto. Try roasted root vegetables or simply blanched green beans for freshness and crunch on the side—both pair beautifully with the deep, warming flavors of Braised Lamb Shanks.
Creative Ways to Present
Serve the whole shank atop a big swirl of potatoes or polenta on individual plates for that wow-factor. Or, if you’re hosting a group, arrange the shanks in a large platter with all the sauce, then let everyone help themselves family-style. For a fun twist, pull some of the meat from the bone and tuck it into warm pita or flatbread with a dollop of yogurt and fresh herbs—a cozy, Mediterranean-inspired sandwich.
Make Ahead and Storage
Storing Leftovers
Braised Lamb Shanks keep beautifully! Let leftovers cool to room temperature before transferring them to an airtight container along with plenty of sauce. They’ll stay delicious in the refrigerator for up to 3 days, and the flavors only deepen with time.
Freezing
This dish is a freezer hero. Place cooled lamb shanks and sauce in airtight, freezer-safe containers or heavy-duty zip-top bags. Freeze for up to 2 months. For best results, freeze the shanks in their braising liquid so they don’t dry out.
Reheating
To reheat, thaw frozen shanks overnight in the fridge if needed. Gently warm everything in a covered pot on the stovetop over low heat, occasionally basting with the sauce until heated through. The meat will stay meltingly tender, and the sauce will be just as luscious as when you first made it.
FAQs
Can I use a different cut of lamb for this recipe?
Lamb shanks are ideal for braising because of their rich flavor and the way they become irresistibly tender when cooked slowly. However, you can substitute lamb shoulder or even beef short ribs if shanks aren’t available—just adjust your cook time as needed.
Is it possible to make Braised Lamb Shanks without wine?
Absolutely! Simply replace the wine with additional broth. You’ll miss out on some of the depth wine adds, but with all those aromatic herbs and tomatoes, your shanks will still be incredibly flavorful.
Can I make this recipe in a slow cooker?
Yes, Braised Lamb Shanks are fantastic in the slow cooker! After searing the meat and sautéing the vegetables, transfer everything to your slow cooker. Cook on low for 7–8 hours, or on high for 4–5, until the meat is fall-apart tender.
How can I thicken the sauce if it’s too thin?
If your sauce isn’t as thick as you’d like, simply simmer it uncovered on the stovetop after removing the shanks. Let it bubble away for several minutes, stirring now and then, until it has reduced and coats the back of a spoon.
Do Braised Lamb Shanks taste better the next day?
Yes! Like many braised dishes, the flavors of Braised Lamb Shanks deepen and mellow as they sit, making leftovers arguably even tastier than the first night. They’re the perfect make-ahead meal for special gatherings or meal prep.
Final Thoughts
Ready to treat yourself (and your dinner guests) to something truly special? Braised Lamb Shanks are guaranteed to impress with their melt-in-your-mouth meat and soul-warming flavors. Give this dish a try—you might just find it becomes a new favorite tradition at your table!
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Braised Lamb Shanks Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
Tender and succulent braised lamb shanks cooked in a rich, flavorful sauce that is perfect for a comforting meal.
Ingredients
Lamb Shanks:
- 4 lamb shanks (about 1 pound each)
- Salt and black pepper to taste
Vegetables:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Seasonings and Liquids:
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef or chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat the oven: Preheat the oven to 325°F.
- Sear the lamb: Season lamb shanks with salt and pepper. Sear in olive oil until browned. Set aside.
- Sauté vegetables: Cook onion, carrots, celery until softened. Add garlic and tomato paste.
- Deglaze: Pour in red wine to deglaze the pot.
- Add remaining ingredients: Broth, diced tomatoes, herbs. Return lamb shanks to pot.
- Braise: Cover and braise in the oven for 2 1/2 to 3 hours.
- Serve: Discard herbs and bay leaves before serving.
Notes
- Serve over mashed potatoes, polenta, or creamy risotto.
- This dish tastes even better the next day.
- For a thicker sauce, simmer uncovered to reduce the liquid.
Nutrition
- Serving Size: 1 lamb shank with sauce
- Calories: 580
- Sugar: 6g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 55g
- Cholesterol: 165mg
