lamb shanks braised recipe

Written ByJenny Smyth Posted on
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The Best lamb shanks braised recipe

I have been making lamb shanks braised recipe for years, and it’s a dish that never fails to impress my family. The rich flavors and tender meat make it a perfect meal for any occasion.

I love how easy it is to cook, as it’s a simple process that requires minimal effort but yields maximum results. The key to this recipe is slow cooking, which breaks down the connective tissues in the meat and makes it fall-off-the-bone tender.

It’s a technique that’s been used for centuries in many cultures, and it’s one that I highly recommend for anyone looking to elevate their home cooking game. I remember the first time I made this recipe, I was blown away by the depth of flavor that came from just a few ingredients – lamb shanks, onions, garlic, and red wine.

It was love at first bite, and I’ve been hooked ever since. Over the years, I’ve tweaked the recipe to make it my own, adding some extra spices and herbs to give it an extra boost of flavor.

But the basic concept remains the same – slow cook the lamb in a rich sauce until it’s tender and delicious. It’s a dish that’s perfect for special occasions or just a weeknight dinner.

And the best part? It’s incredibly healthy – lamb is a lean protein source, and the sauce is made with red wine and vegetables, making it a nutritious option for anyone looking to eat well without sacrificing flavor.

Braised Lamb Shanks with Red Wine and Vegetables

4.6 from 1777 votes

This hearty dish features tender lamb shanks braised in a rich red wine sauce with vegetables. Slow-cooked to perfection, this meal is comforting and full of flavor.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time3 hours 20 mins
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Lamb Shanks

4 lamb shanks
2 tbsp olive oil
2 tbsp flour
1 tsp salt
1/2 tsp black pepper

For the Braising Liquid

2 cups red wine
2 cups beef broth
2 tbsp tomato paste
1 large onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, chopped

For the Garnish

2 tbsp fresh parsley, chopped

👨‍🍳Directions

1Season lamb shanks with salt and pepper.
2Heat olive oil in a large Dutch oven over medium-high heat.
3Add lamb shanks and sear on all sides until browned, about 5-7 minutes per side.
4Remove lamb shanks from the pot and set aside.
5In the same pot, add onion, carrots, and celery.
6Cook over medium heat until vegetables are softened and lightly browned, about 5-7 minutes.
7Add garlic and cook for an additional 1 minute until fragrant.
8Stir in tomato paste and cook for 1 minute.
9Sprinkle flour over the vegetables and stir to combine.
10Cook for 2 minutes, stirring constantly.
11Pour in red wine and scrape the bottom of the pot to deglaze, releasing any browned bits.
12Add beef broth, thyme, and rosemary.
13Stir to combine.
14Return lamb shanks to the pot, submerging them in the liquid.
15Bring the liquid to a boil, then reduce heat to low, cover, and let it simmer for 2 to 2.
5 hours, or until the lamb is tender and easily pulls apart with a fork.
16Once done, remove the lamb shanks from the pot and set them aside.
17Strain the braising liquid through a fine-mesh sieve into a separate bowl, pressing down on the solids to extract as much liquid as possible.
18Discard the solids.
19Return the strained liquid to the pot and bring to a boil over medium-high heat.
20Reduce heat to medium and let it simmer until the sauce has thickened slightly, about 5-10 minutes.
21Place lamb shanks on a serving platter, pour the thickened sauce over the top.
22Garnish with chopped parsley and serve with mashed potatoes or crusty bread to soak up the sauce.

🔧Equipment

Large Dutch oven or heavy-bottomed pot with lid
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 120mg🧂Sodium: 900mg🌾Total Carbs: 18g🥦Dietary Fiber: 2g🍬Sugars: 7g🥩Protein: 35g

📝Notes

Tips: To enhance the flavor, you can marinate the lamb shanks in red wine and herbs overnight before cooking. Serve with your favorite side dish, such as roasted vegetables or a fresh salad.

Watch Video Of How Braised Lamb Shanks with Red Wine and Vegetables Works

One of my favorite things about this recipe is how well it stores – you can keep the leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months.

To reheat, simply thaw overnight in the fridge or reheat slowly over low heat until warmed through.

When serving, consider pairing with some crusty bread or over mashed potatoes for an added layer of flavor.

❓ Frequently Asked Questions About Braised Lamb Shanks with Red Wine and Vegetables

What is the best wine to pair with braised lamb shanks?

A full-bodied red wine like Cabernet Sauvignon or Malbec pairs exceptionally well with braised lamb shanks. These wines have the tannins to complement the richness of the meat and the depth of flavor in the sauce. Other good options include Syrah or Merlot.

Can I use a different type of meat for this recipe?

While lamb shanks are traditional, you can use beef shanks or pork shanks as a substitute. The cooking time and liquid may need to be adjusted, but the basic technique will be the same. Beef shanks might require a longer cooking time, while pork shanks may need less.

How can I tell if the lamb shanks are cooked properly?

The lamb shanks are done when the meat is tender and easily pulls apart with a fork. The cooking time can vary depending on the size of the shanks and the cooking method, but it typically takes around 2.5 to 3 hours in a slow cooker or 2 to 2.5 hours in the oven. You can also use a meat thermometer to check the internal temperature, which should be around 190-200°F (88-93°C).

What can I serve with braised lamb shanks?

Braised lamb shanks pair well with a variety of side dishes. Roasted or mashed potatoes are classic choices that complement the rich flavors of the lamb. You can also serve it with crusty bread to soak up the sauce, or with a side of roasted vegetables like carrots or Brussels sprouts. A simple green salad can also provide a refreshing contrast.

Can I make this recipe in a slow cooker?

Yes, you can definitely make braised lamb shanks in a slow cooker. This method is convenient because it allows you to cook the lamb shanks over a longer period without needing to babysit the dish. To adapt the recipe for a slow cooker, sear the lamb shanks on the stove first, then transfer them to the slow cooker along with the vegetables, herbs, and liquid. Cook on low for 8-10 hours or on high for 5-6 hours.

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