Savory Oven Braised Lamb Shanks Recipe

Braised Lamb Shanks
Braised Lamb Shanks. Recipe and Photo: Diana Rattray
  • 3 hrs 55 mins
  • Prep: 25 mins,
  • Cook: 3 hrs 30 mins
  • Yield: 4 shanks (4 servings)
Ratings (15)

These tender braised lamb shanks are cooked in a tasty red wine broth with chopped vegetables. The lamb shanks are seared with chopped vegetables and then they're finished in the oven with a delicious broth. 

 

Serve the lamb shanks with these amazing light garlic mashed potatoes and Southern green beans or English peas. 

What You'll Need

  • 3 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 1 large onion,  coarsely chopped
  • 1 rib of celery, coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 4 cloves garlic, sliced
  • 4 lamb shanks
  •  dash of Salt and freshly ground black pepper
  • 1 cup dry red wine
  • 3 tablespoons tomato paste
  • 2 cups chicken broth
  • 1 cup beef broth
  • 1/4 cup cider vinegar
  • 4 sprigs of fresh thyme
  • 1 bay leaf

How to Make It

  1. Heat the oven to 325 F.
  2. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil with 1 tablespoon of butter. Add the chopped onion, celery, and carrot. Cook, stirring until onion is softened.
  3. Add the garlic and cook, stirring, for 2 minutes more. Remove to a large baking pan, roasting pan, or Dutch oven. Add 2 more tablespoons of olive oil to the pan. Sprinkle the lamb shanks with salt and pepper; saute over medium heat for about 8 minutes, turning to sear all sides.
  1. Add to the Dutch oven or pan with the chopped vegetables. In the same skillet, deglaze with the red wine. Simmer for 2 minutes.
  2. Add the tomato paste, chicken broth, beef broth, and vinegar. Bring to a boil. Reduce heat and simmer for 5 minutes. Pour over the lamb shanks and add the fresh thyme and bay leaf. 
  3. Cover the pan tightly and bake for 1 1/2 hours. Remove the foil or lid and continue baking for 2 to 2 1/2 hours longer, turning the shanks occasionally. The lamb should be very tender.
  4. Serve with mashed potatoes and your favorite steamed vegetables.

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Nutritional Guidelines (per serving)
Calories 1039
Total Fat 66 g
Saturated Fat 26 g
Unsaturated Fat 30 g
Cholesterol 265 mg
Sodium 842 mg
Carbohydrates 24 g
Dietary Fiber 4 g
Protein 74 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)