Braised Lamb Shanks Recipe (2024)

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This Braised Lamb Shanks Recipe is so comforting and easy to make. After a quick sear, the lamb shanks are cooked in the oven with tomatoes, carrots, wine, spices and fresh herbs for two and half hours to create a tender, fall off the bone, flavorful piece of lamb.

BRAISED LAMB SHANKS RECIPE

Coming from a Lebanese family we grew up with lamb being served on our tables, especially for holidays.

I realized recently that I do not have nearly enough lamb recipes on A Cedar Spoon.

I do have a couple like this Spiced Ground Lamb Pita, Lamb Kofta and this Minced Lamb.

Today’s Braised Lamb Shanks Recipe is one you will love.

It is not only comforting and filling it is easy to make.

I think people get intimidated by cooking lamb, especially lamb shanks, but I am here to show you how easy they are to make.

This recipe creates the most tender, fall off the bone lamb you have ever eaten.

There is something about the tomatoes, carrots, red wine and spices that really infuse so much flavor in the lamb shanks!

Today’s recipe would also be a greatly nice addition to a holiday table.

I like to pair it with a Lemon Arugula Salad with Pine Nuts and these Mediterranean Roasted Vegetables.

I like to serve the lamb shanks over potatoes, rice or pasta.

A few that I especially like are this One Pot Creamy Tomato Herb Orzo, Creamy Polenta or alongside these Gouda Smashed Potatoes.

WHAT INGREDIENTS ARE IN BRAISED LAMB SHANKS?

• LAMB SHANKS

• PAPRIKA

• CARROTS

• CELERY

• ONION

• TOMATOES

• GARLIC

• TOMATO PASTE

• RED WINE

• CHICKEN OR BEEF BROTH

• FRESH HERBS

• BAY LEAVES

HOW DO YOU MAKE THIS BRAISED LAMB SHANKS RECIPE?

Preheat the oven to 350 F.

Pat dry the lamb shanks. Season with salt and pepper and paprika.

Heat a large non-stick skillet with 2 Tablespoons olive oil on high heat. Sear the lamb shanks in two batches in the hot oil until each side is browned.

Remove the lamb shanks and set aside in a large baking dish.

In the same skillet heat 1 Tablespoon of olive oil add the carrot, tomato and onion and saute for about 2 minutes. Add garlic and tomato paste. Stir to combine.

Pour wine, broth and tomato puree. Stir and bring to a simmer. Season to taste.

Transfer sauce in the baking dish around the lamb shanks. Add thyme, rosemary, parsley and bay leaves.

Cover and place in the lower part of the oven.

Cook for 2 hours and 15 minutes hours then remove the lid for the last 15 minutes of cooking. From time to time, coat lamb shanks with tomato sauce so as not to dry.

Remove the lamb from the oven once it is fall off the bone tender and let it rest for 5 minutes with foil tented over it.

Garnish with fresh herbs. Serve with mashed potatoes or risotto.

TIPS WHEN MAKING BRAISED LAMB SHANKS

Why is the lamb shank tough? When cooking lamb shanks you want to make sure they cook long enough to become tender and the meat almost falls off the bone. If you are using larger lamb shanks you will have to cook them for longer than 2 1/2 hours.

What temperature should lamb be cooked to? For medium lamb you will cook it to an internal temperature of 160 degrees F.

Can I make this recipe in the slow cooker? Yes, you will follow the recipe andinstead of addingeverything to a dish for the oven you will put it all in the slow cooker. Set it on low and cook for 8-10 hours.

What should I cook the lamb shanks in? I like to use a dutch oven and find that it works best for the slow cooking in the oven. If you don’t have that, just use a large baking dish with a lid.

IS LAMB NUTRITIOUS?

A three-ounce cut of cooked lamb delivers about 25 grams of protein, plus good quantities of potassium and vitamin B-12.

It is also a good source of iron, magnesium, selenium, and omega-3 fatty acids.

WHAT TO PAIR WITH THIS BRAISED LAMB SHANKS RECIPE?

SALADS: I love pairing a good salad with this lamb. Some favorites are this Lemon Arugula Salad with Pine Nuts, Mediterranean Eggplant Salad and this Easy Lebanese Salad.

RICE, ORZO AND POTATOES: I like to serve these lamb shanks on a bed or rice, orzo or potatoes. I suggest trying this 4 Ingredient Cheesy Orzo, Lemon Cilantro Roasted Potatoes, Gouda Smashed Potatoes or these Slow Cooker Gouda Mashed Potatoes.

VEGETABLES: Vegetable side dishes are often on our table with this lamb dish. We like these Mediterranean Roasted Vegetables, Lebanese Green Beans and Turmeric Roasted Cauliflower the best.

Yield: 4

Prep Time: 10 minutes

Cook Time: 2 hours 45 minutes

Total Time: 2 hours 55 minutes

This Braised Lamb Shanks Recipe is so comforting and easy to make. After a quick sear, the lamb shanks are cooked in the oven with tomatoes, carrots, wine, spices and fresh herbs for two and half hours to create a tender, fall off the bone, flavorful piece of lamb.

Ingredients

• 3 Tablespoons extra virgin olive oil
• 3-4 lamb shanks, remove excess fat
• Sea salt
• Ground black pepper
• 1 teaspoon paprika
• 3 large carrots, peeled and cut into coins
• 1 celery stalk, chopped
• 3 mediums tomatoes, quartered
• 1 small red onion, roughly chopped
• 4 garlic cloves, minced
• 2 Tablespoons tomato paste
• 1 1/2 cups red wine
• 2 cups of beef broth or chicken broth
• 14 ounces tomato puree
• 2-3 sprigs fresh thyme
• 1 teaspoon fresh rosemary
• 2 teaspoons fresh parsley, chopped
• 4 bay leaves
• Fresh parsley, thyme and chives for garnish
• Mashed potatoes or risotto for serving

Instructions

1. Preheat the oven to 350 F.
2. Pat dry the lamb shanks. Season with salt and pepper and paprika.
3. Heat a large non-stick skillet with 2 Tablespoons olive oil on high heat. Sear the lamb shanks in two batches in the hot oli until each side is browned.
4. Remove the lamb shanks and set aside in a large baking dish.
5. In the same skillet heat 1 Tablespoons of olive oil add the carrot, tomato and onion and saute for about 2 minutes. Add garlic and tomato paste. Stir to combine.
6. Pour wine, broth and tomato puree. Stir and bring to a simmer. Season to taste.
7. Transfer sauce in the baking dish around the lamb shanks. Add thyme, rosemary, parsley and bay leaves.
8. Cover and place in the lower part of the oven. Cook for 2 hours and 15 minutes hours then remove the lid for the last 15 minutes of cooking. From time to time, coat lamb shanks with tomato sauce so as not to dry.
9. Remove the lamb from the oven once it is fall off the bone tender and let it rest for 5 minutes with foil tented over it.
10. Garnish with fresh herbs. Serve with mashed potatoes or risotto.
    

Notes

When the lamb is done cooking there will be a sauce left. If you want to thicken it you can add flour or cornstarch.

What type of wine should I use: Burgundy (traditional wine for this recipe), Pinot Noir or any dry red wine

STORAGE: Allow shanks to cool down completely. Place in an airtight container and the refrigerator for up to 3 days.

TO FREEZE: Freeze shanks by removing the bones. Place shanks and tomato sauce in ziplock bags and/or airtight containers to freeze. It’s best to store tomato sauce individually. Defrost completely before reheating.

REHEATING: Remove shanks about 1 hour before reheating. Place in a pot and heat over medium-low heat. Bring to a gentle simmer, cover and let it heat for about 10 minutes.