Indulge in the Irresistible Flavor of Slow-Cooked Braised Lamb Shanks
Experience the succulent and flavorful delight of Braised Lamb Shanks, slow-cooked to perfection. In this recipe, tender lamb shanks are seared and then braised in a heady melange of spices, tomatoes, red wine, and fresh herbs until they are fall-off-the-bone tender. The resulting dish is rich, robust, and mouthwateringly delicious, making it perfect for a special occasion or a cozy family dinner. Serve with your favorite accompaniments and let these succulent lamb shanks steal the show!
- 4 lamb shanks
- 2 tbsp olive oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 1 cup red wine
- 1 tbsp tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Preheat oven to 350°F.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season lamb shanks with salt and pepper and cook, turning occasionally, until browned on all sides.
- Remove lamb shanks and set aside.
- Add onions, garlic, carrots, and celery to the Dutch oven and cook until softened.
- Add tomato paste, beef broth, red wine, rosemary, and thyme. Stir to combine.
- Add lamb shanks back into the Dutch oven and bring mixture to a boil.
- Cover with a lid and transfer to oven.
- Bake for 2-3 hours, or until lamb shanks are tender and falling off the bone.
- Remove from oven and let lamb shanks cool for a few minutes before serving.
- Serve hot and enjoy!
Number of Servings
- 4 Servings
Nutritional Information (per serving)
- Calories: 558
- Total Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Cholesterol: 152mg
- Sodium: 865mg
- Total Carbohydrates: 9g
- Dietary Fiber: 2g
- Total Sugars: 4g
- Added Sugars: 0g
- Protein: 51g
Ask the Chef – Tips & TricksBrown the Lamb: Be sure to brown the lamb shanks well on all sides in the oil before removing them from the Dutch oven. This will create a delicious crust and seal in the juices, making the meat tender and flavorful.
Cut Vegetables Evenly: Chopping the vegetables into similar-sized pieces ensures that they will cook evenly, allowing for a consistent flavor and texture throughout the dish.
Choose the Right Wine: When selecting a red wine for this recipe, choose one that you would enjoy drinking. A bold and fruity Cabernet Sauvignon or a smooth and mellow Pinot Noir are good options.
Use Fresh Herbs: Fresh herbs such as rosemary and thyme add bright, aromatic flavors to the dish, so it’s best to use fresh instead of dried herbs. If you don’t have fresh herbs, you can use dried, but use about 1/3 the amount of the fresh ones.
Add Liquid as Needed: If you find that the liquid is evaporating too quickly during the cooking process and the lamb shanks are becoming dry, add additional beef broth as needed, 1/2 cup at a time.
Finish with a Gremolata: For added flavor and freshness, serve with a gremolata made from garlic, lemon zest, and chopped parsley. Simply sprinkle it over the top of the lamb shanks and enjoy!