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Braised Lamb Shank Recipe in a white bowl.
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Braised Lamb Shanks Recipe

This Braised Lamb Shanks Recipe is so comforting and easy to make. After a quick sear, the lamb shanks are cooked in the oven with tomatoes, carrots, wine, spices and fresh herbs.
Prep Time10 minutes
Cook Time2 hours 45 minutes
Total Time2 hours 55 minutes
Course: Main Course
Cuisine: American
Keyword: Braised Lamb Shanks Recipe
Servings: 4 servings

Ingredients

  • 3 Tablespoons extra virgin olive oil
  • 3-4 lamb shanks remove excess fat
  • Sea salt
  • Ground black pepper
  • 1 teaspoon paprika
  • 3 large carrots peeled and cut into coins
  • 1 stalk celery chopped
  • 3 medium tomatoes quartered
  • 1 small red onion roughly chopped
  • 4 cloves garlic minced
  • 2 Tablespoons tomato paste
  • 1 1/2 cups red wine
  • 2 cups beef broth or chicken broth
  • 14 ounces tomato puree
  • 2-3 sprigs fresh thyme
  • 1 teaspoon rosemary
  • 2 teaspoons parsley chopped
  • 4 bay leaves
  • parsley thyme and chives for garnish
  • Mashed potatoes or risotto for serving

Instructions

  • Preheat the oven to 350 F.
  • Pat dry the lamb shanks. Season with salt and pepper and paprika.
  • Heat a large non-stick skillet with 2 Tablespoons olive oil on high heat. Sear the lamb shanks in two batches in the hot oli until each side is browned.
  • Remove the lamb shanks and set aside in a large baking dish.
  • In the same skillet heat 1 Tablespoons of olive oil add the carrot, tomato and onion and saute for about 2 minutes. Add garlic and tomato paste. Stir to combine.
  • Pour wine, broth and tomato puree. Stir and bring to a simmer. Season to taste.
  • Transfer sauce in the baking dish around the lamb shanks. Add thyme, rosemary, parsley and bay leaves.
  • Cover and place in the lower part of the oven. Cook for 2 hours and 15 minutes hours then remove the lid for the last 15 minutes of cooking. From time to time, coat lamb shanks with tomato sauce so as not to dry.
  • Remove the lamb from the oven once it is fall off the bone tender and let it rest for 5 minutes with foil tented over it.
  • Garnish with fresh herbs. Serve with mashed potatoes or risotto.

Notes

  • When the lamb is done cooking there will be a sauce left. If you want to thicken it you can add flour or cornstarch.
  • What type of wine should I use: Burgundy (traditional wine for this recipe), Pinot Noir or any dry red wine
  • Allow shanks to cool down completely. Place in an airtight container and the refrigerator for up to 3 days.
  • Freeze shanks by removing the bones. Place shanks and tomato sauce in Ziplock bags and/or airtight containers to freeze. It’s best to store tomato sauce individually. Defrost completely before reheating.
  • Remove shanks about 1 hour before reheating. Place in a pot and heat over medium-low heat. Bring to a gentle simmer, cover and let it heat for about 10 minutes.

Nutrition

Calories: 446kcal | Carbohydrates: 26g | Protein: 35g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 95mg | Sodium: 702mg | Potassium: 1509mg | Fiber: 6g | Sugar: 13g | Vitamin A: 10746IU | Vitamin C: 32mg | Calcium: 95mg | Iron: 6mg