Savory Oven Braised Lamb Shanks

Braised lamb shank with mushroom risotto
Pulp Photography / Getty Images
Ratings (18)
  • Total: 3 hrs 55 mins
  • Prep: 25 mins
  • Cook: 3 hrs 30 mins
  • Yield: 4 shanks (4 servings)
Nutritional Guidelines (per serving)
1039 Calories
66g Fat
24g Carbs
74g Protein
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Nutrition Facts
Servings: 4 shanks (4 servings)
Amount per serving
Calories 1039
% Daily Value*
Total Fat 66g 85%
Saturated Fat 26g 131%
Cholesterol 265mg 88%
Sodium 842mg 37%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 13%
Protein 74g
Calcium 184mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These tender braised lamb shanks are seared and then cooked in a tasty red wine broth with chopped vegetables. Serve the lamb shanks with these amazing light garlic mashed potatoes and Southern green beans or English peas. 

Ingredients

  • 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

Steps 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.

  4. Add to the Dutch oven or pan with the chopped vegetables. In the same skillet, deglaze with the red wine. Simmer for 2 minutes.

  5. 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. 

  6. 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.

  7. Serve with mashed potatoes and your favorite steamed vegetables.