If you are looking for a comforting, soul-satisfying dish that feels like a warm embrace on a plate, this Braised Lamb Shanks Recipe is the one to try. Slow-cooked to fall-off-the-bone perfection, these lamb shanks soak up rich flavors from red wine, aromatic herbs, and tomatoes, resulting in a tender, luxurious main course that impresses every time. It’s a dish that invites long, leisurely meals and pairs beautifully with simple sides to highlight the depth of the sauce. Whether for a cozy family dinner or an elegant dinner party, this recipe delivers unforgettable taste with every bite.
Ingredients You’ll Need
These ingredients are straightforward and classic, each playing a vital role in building the layers of flavor that make the Braised Lamb Shanks Recipe so magnificent. From fragrant herbs to hearty vegetables and robust liquids, every component brings something special to the pot.
- 4 lamb shanks (about 1 pound each): Choose meaty shanks for tender, juicy results after slow cooking.
- 2 teaspoons salt: Essential for seasoning and enhancing all the flavors.
- 1 teaspoon black pepper: Adds just the right amount of subtle heat and depth.
- 2 tablespoons olive oil: For searing the shanks to develop a beautiful golden crust.
- 1 large onion, chopped: Sweetness and body to the braising liquid.
- 2 carrots, chopped: Adds natural sweetness and color.
- 2 celery stalks, chopped: Offers a fresh, aromatic base alongside onions and carrots.
- 4 cloves garlic, minced: Infuses warmth and a savory punch.
- 2 tablespoons tomato paste: Concentrates the tomato flavor and adds richness.
- 1 teaspoon dried rosemary: Piney herb notes that pair perfectly with lamb.
- 1 teaspoon dried thyme: Earthy and fragrant, complements the rosemary beautifully.
- 1/2 teaspoon ground cinnamon (optional): A gentle hint of warmth and complexity.
- 1 cup red wine: Adds acidity and depth, helps tenderize the meat.
- 3 cups beef or chicken broth: The flavorful base for braising liquid.
- 1 (14.5-ounce) can diced tomatoes: Brings freshness and subtle tartness.
- 2 bay leaves: Mildly floral note enhancing the overall aroma.
How to Make Braised Lamb Shanks Recipe
Step 1: Season and Sear the Lamb Shanks
Start by preheating your oven to 325°F (163°C). Season the lamb shanks all over with salt and pepper to build upfront seasoning. Heat olive oil in a heavy oven-safe pot or Dutch oven over medium-high heat and sear the shanks until they develop a deep golden crust on every side, about 10–12 minutes total. This step locks in juices while creating those irresistible caramelized flavors. Once browned, transfer the shanks to a plate and set aside.
Step 2: Build the Flavor Base
In the same pot, add your chopped onion, carrots, and celery to soak up all those wonderful browned bits left from the lamb. Sauté for 5–6 minutes until they soften and start to sweeten. Then, stir in minced garlic, tomato paste, rosemary, thyme, and cinnamon if you’re using it—letting them cook for 1–2 minutes until the aromas fill the kitchen and the tomato paste deepens in color.
Step 3: Deglaze and Combine Liquids
Pour in the red wine to deglaze the pot, carefully scraping the bottom with a wooden spoon to release all those flavor-packed browned bits. Let the wine simmer for 2–3 minutes to reduce slightly before stirring in the broth, diced tomatoes, and bay leaves. This transformation brings everything together into a rich, fragrant braising liquid.
Step 4: Braise the Lamb
Return the lamb shanks to the pot, nestling them so they’re mostly covered by the liquid. Cover tightly with a lid and transfer the pot to the oven to braise gently for 2 1/2 to 3 hours. At the end of this slow cooking, the lamb becomes incredibly tender and practically falls off the bone—a true hallmark of this Braised Lamb Shanks Recipe.
Step 5: Finish the Sauce
Remove the lamb shanks from the pot and skim any excess fat from the surface of the braising sauce. If the sauce feels too thin, simmer it on the stovetop for a few minutes to thicken slightly. This luscious sauce is perfect for spooning over your lamb and accompanying sides.
How to Serve Braised Lamb Shanks Recipe
Garnishes
Simple, fresh garnishes highlight the richness of this dish without overpowering it. Try sprinkling chopped fresh parsley or rosemary for a burst of green color and herbaceous brightness. A twist of lemon zest on top can also add a lively pop of citrus that balances the richness wonderfully.
Side Dishes
Because the lamb and its sauce are so hearty and flavorful, classic, comforting sides complement them best. Creamy mashed potatoes soak up the sauce perfectly, while soft polenta offers a creamy, slightly sweet base. Crusty bread is also fantastic to mop up every last drop of the delicious braising liquid—making sure nothing goes to waste.
Creative Ways to Present
For an elegant presentation, serve the lamb shanks on a platter with a bed of sautéed greens or roasted vegetables beside them. Drizzle the sauce generously over each shank and finish with a sprinkle of toasted pine nuts or pomegranate seeds for texture and a touch of color contrast. Your guests will be wowed by the gorgeous, rustic appearance paired with unforgettable flavors.
Make Ahead and Storage
Storing Leftovers
If you are lucky enough to have leftovers, store the lamb shanks and sauce together in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the second-day taste even better than the first!
Freezing
This Braised Lamb Shanks Recipe freezes beautifully. Place cooled lamb shanks and sauce in freezer-safe containers or heavy-duty freezer bags. They can be kept frozen for up to 3 months. Just thaw overnight in the fridge before reheating for a quick and delicious future meal.
Reheating
Gently reheat leftover lamb on the stovetop over low heat to avoid drying it out, adding a splash of broth or water if the sauce has thickened too much. You can also reheat in the oven, covered, at 300°F (150°C) until warmed through. Either way, the lamb will taste as tender and flavorful as when first cooked.
FAQs
Can I use other cuts of lamb for this Braised Lamb Shanks Recipe?
While lamb shanks are ideal for their rich meat and connective tissue that breaks down beautifully, you can substitute other tough cuts like lamb shoulder. However, cooking times may vary to achieve that melt-in-your-mouth tenderness.
Is red wine necessary for braising?
Red wine adds acidity and depth that enhances the lamb and sauce, but if you prefer not to use alcohol, you can substitute with extra broth and a splash of balsamic vinegar or grape juice for some brightness.
Can I prepare this dish in a slow cooker?
Absolutely! After searing the lamb and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours until the meat is tender. The flavors will develop just as beautifully.
What do I do if the sauce is too thin?
Simply simmer it uncovered on the stovetop for a few minutes after removing the lamb shanks to reduce and thicken. Alternatively, a small slurry of cornstarch mixed with water can be added to speed up thickening.
How can I make the Braised Lamb Shanks Recipe ahead of time?
You can cook the dish a day ahead and refrigerate it overnight. The flavors meld nicely in the fridge, and you just need to gently reheat before serving. This makes it perfect for entertaining or busy evenings.
Final Thoughts
This Braised Lamb Shanks Recipe is more than just a meal, it’s an experience that warms the heart and delights the senses. The joy of slow-cooked lamb falling off the bone, surrounded by a rich, savory sauce, is unmatched in home cooking. Don’t hesitate to try it—you’ll be rewarded with a dish that becomes an instant favorite and a standing invitation to gather around the table with loved ones.
Print
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
Description
This classic Mediterranean braised lamb shanks recipe delivers tender, fall-off-the-bone meat infused with rich flavors from red wine, aromatic herbs, and savory vegetables. Perfect for a comforting main course, it’s ideal for special occasions or hearty weeknight dinners.
Ingredients
Lamb and Seasoning
- 4 lamb shanks (about 1 pound each)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Herbs and Spices
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon (optional)
- 2 bay leaves
Liquids
- 1 cup red wine
- 3 cups beef or chicken broth
- 1 (14.5-ounce) can diced tomatoes
Instructions
- Preheat and Season: Preheat your oven to 325°F (163°C). Season the lamb shanks all over with salt and black pepper to prepare them for browning.
- Sear the Lamb: Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Brown the lamb shanks on all sides, about 10–12 minutes total, to develop deep flavor. Remove and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery. Cook for 5–6 minutes until softened and fragrant.
- Add Aromatics and Spices: Stir in the minced garlic, tomato paste, dried rosemary, thyme, and cinnamon if using. Cook for 1–2 minutes until the mixture becomes fragrant.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Allow it to simmer for 2–3 minutes to reduce slightly.
- Add Broth and Tomatoes: Stir in the beef or chicken broth, diced tomatoes, and bay leaves. Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
- Braise in Oven: Cover the pot tightly with a lid and transfer it to the preheated oven. Braise the lamb shanks for 2 1/2 to 3 hours until the meat is fall-off-the-bone tender.
- Finish the Sauce: Remove the lamb shanks. Skim off any excess fat from the surface of the sauce. If necessary, simmer the sauce gently on the stovetop to thicken it slightly before serving.
- Serve: Plate the lamb shanks and spoon the rich sauce over the top. This dish pairs beautifully with mashed potatoes, polenta, or crusty bread for a complete meal.
Notes
- For deeper flavor, marinate the lamb shanks in garlic, rosemary, and olive oil for a few hours before cooking.
- This dish tastes even better the next day, making it ideal for make-ahead dinners or holiday meals.
