Braised Lamb Shanks Recipe

If you’ve never tried braised lamb shanks, you’re in for a treat! This dish is pure comfort food, with fall-off-the-bone tender meat, a rich sauce, and deep, hearty flavors. Growing up in a Lebanese family, lamb was a staple at our table, especially for special occasions. This braised lamb shanks recipe is one I make when I want something impressive yet incredibly easy to prepare.

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Why You’ll Love This Recipe

Simple ingredients, big flavor: The combination of lamb, wine, tomatoes, and fresh herbs creates an incredibly flavorful sauce.
Tender, fall-off-the-bone meat: Slow cooking ensures the lamb shanks are buttery soft.
Perfect for holidays or special dinners: This dish feels fancy but is super easy to make.
One-pot meal: Less cleanup and more time to enjoy with family!

Ingredients You’ll Need

Main Ingredients:

3-4 lamb shanks (trimmed of excess fat)
3 tbsp extra virgin olive oil
1 tsp paprika
Sea salt & ground black pepper (to taste)

Vegetables & Flavor Boosters:

3 large carrots (peeled, sliced)
1 celery stalk (chopped)
3 medium tomatoes (quartered)
1 small red onion (roughly chopped)
4 garlic cloves (minced)
2 tbsp tomato paste
14 oz tomato puree

Liquid & Seasoning:

1 1/2 cups red wine (Cabernet Sauvignon, Merlot, or Syrah)
2 cups beef or chicken broth
2-3 sprigs fresh thyme
1 tsp fresh rosemary (chopped)
2 tsp fresh parsley (chopped)
4 bay leaves

For Serving:

Mashed potatoes, risotto, or creamy polenta
Fresh parsley, thyme, and chives for garnish

How to Cook Braised Lamb Shanks Recipe

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Pat the lamb shanks dry with paper towels, then season with salt, pepper, and paprika.

2. Sear the Lamb Shanks

Heat 2 tbsp olive oil in a large skillet over high heat. Sear the lamb shanks in batches, browning each side (about 3-4 minutes per side). Transfer them to a baking dish or Dutch oven.

3. Sauté the Vegetables

In the same skillet, add 1 tbsp olive oil. Sauté the carrots, celery, tomatoes, and onion for about 2 minutes. Add the garlic and tomato paste, stirring well.

4. Build the Sauce

Pour in the red wine, broth, and tomato puree. Stir, bring to a simmer, and season to taste. Transfer the sauce to the baking dish, covering the lamb shanks. Add thyme, rosemary, parsley, and bay leaves.

5. Slow Braise in the Oven

Cover the dish with a lid or foil and bake for 2 hours and 15 minutes. Remove the lid for the last 15 minutes to allow the lamb to brown slightly.

6. Rest and Serve

Once the lamb is fall-apart tender, remove from the oven and let it rest for 5 minutes. Garnish with fresh herbs and serve over mashed potatoes, risotto, or polenta.

Tips for the Best Braised Lamb Shanks

Tough meat? It needs more time! Cook longer if necessary.
Want a thicker sauce? Remove the lamb and simmer the sauce until reduced. Add a cornstarch slurry (1 tsp cornstarch + 2 tsp cold water) if needed.
Slow Cooker Method: Follow the same searing steps, then transfer everything to a slow cooker. Cook on low for 8-10 hours or high for 4-5 hours.
Instant Pot Method: Sear the lamb using the sauté function, then pressure cook on high for 45 minutes with a natural release of 10-15 minutes.

Serving Suggestions

Braised lamb shanks pair wonderfully with a variety of sides that soak up the rich, flavorful sauce. Here are some of my favorites:

Starches:

Creamy Mashed Potatoes: A classic pairing that absorbs the sauce beautifully.
Parmesan Risotto: Adds a touch of elegance and creaminess.
Buttered Egg Noodles: Simple and comforting.
Garlic Roasted Potatoes: Crispy on the outside, soft on the inside.
Creamy Polenta: Smooth, buttery, and a perfect base for the lamb.

Vegetables:

Roasted Brussels Sprouts: Adds a nice crunch and slight bitterness to balance the richness.
Mediterranean Roasted Vegetables: A mix of zucchini, bell peppers, and eggplant.
Steamed Asparagus with Lemon: A fresh, bright contrast to the lamb’s deep flavors.
Sautéed Green Beans with Almonds: Light and crunchy, a great side dish option.

Salads:

Lemon Arugula Salad with Pine Nuts: A fresh, zesty contrast to the rich lamb.
Mediterranean Cucumber & Tomato Salad: A light and refreshing option.
Simple Mixed Greens with Balsamic Vinaigrette: Keeps things fresh and simple.

Bread for Dipping:

Crusty French Baguette: Perfect for soaking up all that delicious sauce.
Garlic Butter Dinner Rolls: Soft, buttery, and irresistible.

FAQs

What is the best cut of lamb for braising?

Lamb shanks are ideal because of their rich connective tissue, which breaks down into tender, juicy meat when slow-cooked. Lamb shoulder is another good option, but shanks deliver unbeatable flavor and texture.

What type of red wine should I use?

Go for full-bodied wines like Cabernet Sauvignon, Merlot, or Syrah. These enhance the depth and richness of the sauce. Avoid overly sweet or light-bodied wines.

Can I make braised lamb shanks ahead of time?

Yes! They taste even better the next day as the flavors meld together. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat or in a 300°F oven.

What should I serve with braised lamb shanks?

Mashed Potatoes or Risotto: These absorb the rich sauce beautifully.
Creamy Polenta: A smooth, buttery base for the lamb.
Roasted Vegetables: Mediterranean-style roasted veggies pair perfectly.

Is Lamb a Nutritious Protein Option?

Absolutely! A 3-ounce serving of cooked lamb provides:
25g of protein
Vitamin B-12, potassium, and iron
Omega-3 fatty acids, magnesium, and selenium
It’s a nutrient-dense meat that can be part of a balanced diet when enjoyed in moderation.

I hope you love this braised lamb shanks recipe as much as I do! If you try it, let me know in the comments. Don’t forget to pin this recipe on Pinterest for later!

Delicious Braised Lamb Shanks for Easter Dinner

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