Braised Lamb Shanks Recipe

Braised lamb shanks are the ultimate comfort food, delivering deep, rich flavors and melt-in-your-mouth tenderness.

If you’re looking for a dish that’s impressive yet easy to prepare, this recipe is perfect.

The magic happens when the lamb shanks are slow-cooked in a savory broth with aromatic herbs and red wine, creating a dish that is both hearty and elegant.

Whether you’re serving it for a special occasion or a cozy family dinner, this braised lamb shanks recipe will become a favorite!

Ingredients for Braised Lamb Shanks

Main Ingredients:

4 lamb shanks, trimmed
2 tablespoons olive oil
1 large onion, chopped
3 carrots, chopped
3 celery stalks, chopped
4 garlic cloves, minced
2 cups red wine (such as Cabernet Sauvignon or Merlot)
2 cups beef broth
1 can (14 oz) diced tomatoes
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
Salt and black pepper to taste

Step-by-Step Guide to Braising Lamb Shanks

Step 1: Searing 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 or heavy-bottomed pot over medium-high heat.
Sear the lamb shanks on all sides until browned (about 4-5 minutes per side). Remove and set aside.

Step 2: Building the Flavor Base

In the same pot, add the onions, carrots, and celery. Sauté for about 5 minutes until softened.
Add 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.
Pour in the beef broth and add the diced tomatoes, Worcestershire sauce, rosemary, thyme, and bay leaves.

Step 3: Slow Braising for Tenderness

Return the lamb shanks to the pot, making sure they are partially submerged in the liquid.
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, until the meat is fall-off-the-bone tender.

Step 4: Reducing & Serving the Sauce

Remove the lamb shanks and cover with foil to keep warm.
Strain the braising liquid or leave it chunky, depending on your preference.
Simmer the liquid 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

Use high-quality wine: The better the wine, the better the flavor of the sauce.
Don’t skip searing: This step adds depth and richness to the dish.
Cook low and slow: Avoid high temperatures, as lamb shanks need time to break down.
Let it rest: Allowing the lamb to rest for 5-10 minutes before serving enhances the texture.

Best Side Dishes to Pair with Braised Lamb Shanks

Creamy Mashed Potatoes: Perfect for soaking up the delicious sauce.
Roasted Root Vegetables: Adds natural sweetness and complements the richness of the lamb.
Buttery Couscous or Polenta: A great alternative to potatoes, offering a smooth, creamy texture.
Crusty Artisan Bread: Ideal for mopping up every last drop of sauce.

Recipe FAQ’s

Can I Make Braised Lamb Shanks Ahead of Time?

Yes! This dish tastes even better the next day as the flavors deepen. Simply reheat in a low oven at 300°F (150°C) until warmed through.

What’s the Best Wine for Braising Lamb Shanks?

A dry red wine such as Cabernet Sauvignon, Merlot, or Shiraz works best, as it adds richness and depth.

Can I Make This Recipe in a Slow Cooker?

Absolutely! Follow the same steps for searing and building the sauce, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until tender.