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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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