The Perfect Braised Lamb Shanks Recipe

Introduction

There’s nothing quite like the rich, tender flavor of perfectly braised lamb shanks. Slow-cooked in red wine and aromatic herbs, this dish offers melt-in-your-mouth meat and a deeply savory sauce. It’s ideal for a cozy dinner or special occasion.

Ingredients

• 4.4 lb lamb shank (bone-in, even-sized, well-trimmed of excess fat)
• 6 oz onion (3 small; yellow or white)
• 5 oz carrots (3 small or parsnips)
• 3 oz garlic (1 whole head)
• 2.5 oz celery
• 2 cups water (or beef/vegetable stock)
• 1 cup dry red wine
• 2 Tbsp olive oil (for searing the shanks)
• 0.1 oz rosemary (3-4 sprigs; or fresh thyme)
• 10 cardamom pods (optional)
• 2 Tbsp tomato paste (or passata)
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Roughly chop or dice the carrots and celery, peel and quarter the onions, and peel the garlic cloves (leave them whole).
2. Step 2: Trim any excess fat from the shanks and season both sides with salt and pepper.
3. Step 3: Heat olive oil in a large, heavy-based oven-proof pan or Dutch oven over high heat. When hot, sear the lamb shanks until golden brown on all sides, a few minutes per side. Work in batches if needed, then set shanks aside.
4. Step 4: In the same pan, sauté the chopped vegetables over medium heat for 2–3 minutes. Add rosemary sprigs, cardamom pods, tomato paste, red wine, and broth or water. Stir well, scraping the brown bits from the pan to deglaze.
5. Step 5: Return the seared shanks to the pot. Cover with a lid or aluminum foil and transfer to the oven. Cook for about 3 hours, or until the meat is tender and falls off the bone. Check doneness with a fork and baste occasionally, flipping the shanks halfway through for juicier results.
6. Step 6: Remove the lid and bake uncovered for an additional 30 minutes to brown the surface, reduce excess liquid, and develop a firmer texture on the outside while keeping meat juicy inside.
7. Step 7: Take the lamb and vegetables out of the pot. Strain the braising liquid to remove herbs. Let the meat rest a few minutes before serving with the vegetables, spooning the sauce over. For a thicker sauce, simmer it on the stovetop with 2-3 Tbsp cornstarch slurry until thickened.

Tips & Variations

• Use fresh rosemary or thyme for the best aromatic flavor, but dried herbs work in a pinch.
• Adding cardamom pods is optional but adds a subtle, unique warmth to the dish.
• For richer flavor, substitute water with beef or vegetable stock.
• Basting the meat occasionally helps keep it moist and enhances flavor.

Storage

Store leftover lamb shanks and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven, adding a splash of water or stock if needed to loosen the sauce. This dish also freezes well for up to 2 months — thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven?

Yes, you can. After searing the shanks and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6–8 hours or until the meat is tender.

What can I serve with braised lamb shanks?

Mashed potatoes, creamy polenta, or roasted root vegetables are classic sides that complement the tender, flavorful lamb perfectly.

The Perfect Braised Lamb Shanks Recipe

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★★★★★

4.6 from 111 reviews

• Author: Harry
• Total Time: 3 hours 50 minutes
• Yield: 4 servings 1x

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Description

This recipe guides you through making the perfect braised lamb shanks, slow-cooked to tender perfection in a rich red wine and vegetable braising liquid. The lamb is first seared to develop a deep golden crust, then simmered gently with aromatic herbs and spices in the oven until the meat falls off the bone. The method brings out intense flavors, resulting in a comforting, hearty dish ideal for a special dinner.

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Ingredients

Scale 1x2x3x

Lamb and Seasoning

• 4.4 lb lamb shank (bone-in, even-sized, trimmed of excess fat)
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 Tbsp olive oil (for searing)

Vegetables and Aromatics

• 6 oz onion (3 small; yellow or white)
• 5 oz carrots (3 small or parsnips)
• 2.5 oz celery
• 3 oz garlic (1 whole head)
• 0.1 oz fresh rosemary (3–4 sprigs) or fresh thyme
• 10 cardamom pods (optional)

Liquids and Flavorings

• 2 cups water or beef/vegetable stock
• 1 cup dry red wine
• 2 Tbsp tomato paste (or passata)

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Instructions

1. Prepare and Sear the Lamb and Vegetables: Begin by preheating your oven to 350°F (180°C). Roughly chop or dice the carrots and celery, peel and quarter the onions, and peel the garlic cloves (keeping them whole is fine). Trim any excess fat from the lamb shanks, then season generously on both sides with sea salt and black pepper. Heat olive oil in a large, heavy-based, oven-proof pan or Dutch oven over high heat. When hot, sear the lamb shanks until they develop a golden-brown crust on all sides, working in batches if necessary to avoid crowding. Transfer the seared shanks to a plate and set aside.
2. Sauté Vegetables and Deglaze: In the same pan, add the prepared onions, carrots, celery, and garlic. Sauté over medium heat for 2-3 minutes until fragrant but not fully cooked. Add the rosemary sprigs (or thyme), optional cardamom pods, and tomato paste. Stir to combine. Then pour in the red wine and broth or water. Use a wooden spoon to scrape the browned bits from the bottom of the pan, helping to deglaze and build flavor.
3. Braise the Lamb Shanks: Return the seared lamb shanks to the pan, nestling them into the braising liquid and vegetables. Cover the pot with a lid or aluminum foil and transfer to the preheated oven. Cook for about 3 hours, checking periodically for tenderness. The meat should be tender and easily fall off the bone. For juicier results, baste the shanks occasionally with the braising liquid and flip them halfway through cooking.
4. Finish Baking Uncovered: After the initial braising time, remove the lid or foil and continue baking the shanks for an additional 30 minutes. This step caramelizes the surface, reduces excess liquid, and gives the meat a firmer yet still tender texture with enhanced flavor.
5. Strain Sauce and Rest Meat: Remove the lamb shanks and vegetables from the pot. Strain the braising liquid to remove herbs and any solids. If you prefer a thicker sauce, create a cornstarch slurry with 2-3 tablespoons of cornstarch and water, add to the strained sauce, and simmer on the stovetop over medium-high heat, stirring constantly until thickened. Allow the lamb to rest for a few minutes before serving.
6. Serve: Plate the lamb shanks with the braised vegetables and spoon the red wine sauce over the top. Enjoy this richly flavored, tender lamb dish with your favorite sides.

Notes

• Use bone-in lamb shanks with good marbling for the best flavor and tenderness.
• Peeling garlic cloves without crushing them preserves a milder flavor during braising.
• If you prefer, substitute water with beef or vegetable stock for a richer broth.
• Cardamom pods add an optional aromatic complexity but can be omitted if unavailable.
• To thicken the sauce, use a cornstarch slurry and simmer until desired consistency.
• Adjust cooking time slightly depending on the size and thickness of your lamb shanks.
• Resting the meat before serving allows juices to redistribute, ensuring moistness.

• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Keywords: braised lamb shanks, lamb recipe, slow-cooked lamb, red wine sauce, oven-braised lamb