Braised Lamb Shanks Recipe

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Braised lamb shanks are the definition of comfort food—slow-cooked to perfection in a rich, savory red wine sauce. This dish is ideal for a cozy dinner or a special gathering, bringing restaurant-quality flavor straight to your table. The long, slow braising process ensures the lamb becomes incredibly tender while absorbing the deep, aromatic flavors of garlic, rosemary, and tomatoes.

If you’re looking for an elegant yet simple meal that requires minimal effort but delivers maximum taste, this braised lamb shanks recipe is a must-try!

Why You’ll Love This Recipe

Fall-Off-The-Bone Tender – Slow cooking makes the meat irresistibly soft.
Rich, Deep Flavors – A slow-simmered sauce infused with wine, herbs, and garlic.
One-Pot Wonder – Minimal cleanup for a gourmet meal.
Perfect for Special Occasions – A luxurious yet easy dish that impresses guests.

Ingredients

For the Lamb Shanks:

4 lamb shanks, trimmed
2 tablespoons olive oil
Salt and black pepper, to taste

For the Braising Sauce:

1 large onion, chopped
3 carrots, chopped
3 celery stalks, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
2 cups red wine (Cabernet Sauvignon or Merlot)
2 cups beef broth
1 can (14 oz) diced tomatoes
1 tablespoon Worcestershire sauce
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves

How to Make Braised Lamb Shanks

Step 1: Sear the Lamb Shanks

Pat the lamb shanks dry with paper towels and season generously with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear the lamb shanks on all sides until golden brown (about 4-5 minutes per side). Remove and set aside.

Step 2: Build the Flavor Base

In the same pot, sauté onions, carrots, and celery for about 5 minutes until softened.
Stir in garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
Add beef broth, diced tomatoes, Worcestershire sauce, rosemary, thyme, and bay leaves.

Step 3: Slow Braise for Tenderness

Return the lamb shanks to the pot, ensuring they are partially submerged in the sauce.
Bring to a simmer, then cover and transfer to a preheated oven at 325°F (163°C).
Cook for 2.5 to 3 hours, flipping the shanks halfway through. The meat should be fall-apart tender.

Step 4: Reduce and Serve the Sauce

Remove the lamb shanks and cover with foil to keep warm.
Strain the sauce for a smoother texture or leave it chunky.
Simmer the sauce on the stove for 10-15 minutes until slightly thickened.
Serve the lamb shanks over mashed potatoes, polenta, or couscous, drizzled with the rich sauce.

Tips for Perfect Braised Lamb Shanks

✅ Choose a good wine – A full-bodied red wine enhances the sauce.
✅ Don’t skip searing – This step locks in flavor and creates a rich base.
✅ Cook low and slow – The long cooking time ensures tender meat.
✅ Rest before serving – Let the lamb sit for 5-10 minutes for the best texture.

Best Side Dishes to Serve with Braised Lamb Shanks

🥔 Creamy Mashed Potatoes – Perfect for soaking up the sauce.
🥖 Crusty Artisan Bread – A must-have to mop up every last drop.
🌿 Roasted Root Vegetables – Complements the richness of the lamb.
🍚 Buttery Polenta – A smooth and creamy alternative to potatoes.

Storage & Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze for up to 2 months; thaw in the fridge overnight before reheating.
Reheat: Warm in a 300°F (150°C) oven until heated through.

FAQs

Can I make braised lamb shanks ahead of time?
Yes! The flavors deepen overnight. Simply reheat in a low oven at 300°F (150°C) before serving.

What’s the best wine for braising lamb?
A dry red wine like Cabernet Sauvignon, Merlot, or Shiraz works best.

Can I make this recipe in a slow cooker?
Absolutely! Sear the lamb first, then transfer everything to a slow cooker. Cook on low for 6-8 hours until tender.