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.

Braised Lamb Shanks Recipe

Description

A comforting and flavorful braised lamb shanks recipe with tender, fall-off-the-bone meat and a rich, hearty sauce, perfect for special occasions or cozy dinners.

Ingredients

Scale

3–4 lamb shanks (trimmed of excess fat)
3 tbsp extra virgin olive oil
1 tsp paprika
Sea salt & ground black pepper (to taste)
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
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
Mashed potatoes, risotto, or creamy polenta (for serving)
Fresh parsley, thyme, and chives for garnish

Instructions

Preheat the oven to 350°F (175°C). Pat lamb shanks dry, then season with salt, pepper, and paprika.
Heat 2 tbsp olive oil in a skillet over high heat. Sear lamb shanks on all sides for about 3-4 minutes per side. Transfer to a baking dish or Dutch oven.
In the same skillet, add 1 tbsp olive oil and sauté the carrots, celery, tomatoes, and onion for 2 minutes. Add garlic and tomato paste, stirring well.
Pour in red wine, broth, and tomato puree. Stir, bring to a simmer, and season to taste. Transfer sauce to the baking dish with lamb shanks. Add thyme, rosemary, parsley, and bay leaves.
Cover and bake for 2 hours and 15 minutes, removing the lid for the last 15 minutes for slight browning.
Once tender, let rest for 5 minutes. Garnish with fresh herbs and serve over mashed potatoes, risotto, or polenta.

Notes

For an even richer sauce, remove the lamb and simmer the sauce until reduced. To thicken, add a cornstarch slurry (1 tsp cornstarch + 2 tsp cold water). For slow cooker, cook on low for 8-10 hours or high for 4-5 hours. For Instant Pot, pressure cook on high for 45 minutes, with a natural release of 10-15 minutes.

Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Method: Braising
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 6g
Sodium: 900mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 45g
Cholesterol: 140mg

Keywords: braised lamb shanks, slow-cooked lamb, lamb recipe, comfort food