Savory Oven Braised Lamb Shanks

braised lamb shanks
Diana Rattray
Prep: 25 mins
Cook: 3 hrs 30 mins
Total: 3 hrs 55 mins
Servings: 4 servings
Nutrition Facts (per serving)
510 Calories
33g Fat
11g Carbs
30g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 510
% Daily Value*
Total Fat 33g 42%
Saturated Fat 11g 53%
Cholesterol 116mg 39%
Sodium 852mg 37%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 30g
Vitamin C 9mg 43%
Calcium 67mg 5%
Iron 3mg 18%
Potassium 759mg 16%
*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. 


  • 3 tablespoons olive oildivided

  • 1 tablespoon unsalted butter

  • 1 large onion, coarsely chopped

  • 1 stalk celery, coarsely chopped

  • 1 medium carrot, coarsely chopped

  • 4 cloves garlic, sliced

  • 4 lamb shanks

  • 1 dash salt

  • 1 dash 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 fresh thyme

  • 1 bay leaf

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 325 F.

  3. 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.

  4. 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.

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

  6. 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. 

  7. 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.

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

  9. Enjoy!

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