Slow-Braised Lamb Shanks Recipe
If you're searching for a meal that is both impressive yet surprisingly easy to make, then look no further than this slow-braised lamb shanks recipe. It's decadent, savory, and loaded with flavor in one single pot, and the oven will be doing most of the work. Recipe developer Ting Dalton crafted this delicious recipe and she loves that it's warm and satisfying. "This is such a wonderful, comforting meal that can be left to cook by itself in the oven, which makes it a really impressive one-pot meal," she says of the dish.
If you're wondering when to serve this tasty meal, Dalton notes that it's "great for a family dinner or even entertaining friends," adding that "it's fantastic because the lamb just falls off the bone after all the cooking, while the sauce is flavorsome with red wine, vegetables, and herbs." Though this recipe is pretty easy to whip up, the lamb shanks do take a few hours to bake in the oven, so be sure to give yourself plenty of time. The result will be well worth it — tender, succulent lamb that pairs perfectly with vegetables or mashed potatoes. We can't think of a better meal to serve and enjoy!
Gather the ingredients to make slow-braised lamb shanks
Before you begin preparing this dish, you'll want to make sure that you have all of the right ingredients. Of course, you'll need some lamb shanks, along with olive oil, a chopped onion, peeled and chopped carrots, and finely chopped garlic cloves. Grab a few sprigs of fresh rosemary, a bay leaf, salt, and pepper, which will help infuse the lamb with some wonderful flavor. Finally, you'll also need tomato paste, red wine, and beef or lamb broth to round out the dish. Dalton notes that you can swap out the rosemary if you don't have it on hand. "Thyme would work well here too," she says.
Start by browning the lamb and cooking the vegetables
Now that your ingredients are all sorted, you can dive right into this recipe. First, preheat your oven to 300 F. Next, season the lamb shanks generously with both salt and pepper. Now, add 1 tablespoon of oil to a large ovenproof pot, and once it has heated up, put the lamb shanks in as well. You're not cooking the lamb shanks through, but instead, you are getting them nicely browned on each side. Once they're browned, remove them from the pot and add in the rest of the oil. Transfer the chopped onion, carrots, and garlic into the pot and fry them for about eight minutes, until they're soft and fragrant.
Add the rest of the ingredients and cook the lamb shanks
Once the onion, carrots, and garlic have had a chance to cook, you can move forward with the recipe. Add the rosemary and tomato paste to the pot and let them cook for about 30 seconds. Then, pour in the red wine and broth and give everything a stir, then allow the liquid to come to a simmer. Finally, place your lamb shanks back into the pot, submerging them in the sauce. Cover the pot with a lid and then pop the whole dish into the oven, allowing the lamb to slowly braise for three hours. Be sure to check on the lamb shanks halfway through cooking and add more broth if needed. Remove the pot's lid for the last 30 minutes of cooking, to allow the sauce to thicken up a bit.
Serve the slow-braised lamb shanks and enjoy
After your lamb shanks have cooked for the full three hours, check to make sure they're soft and tender. If they are, you're ready to plate them up and enjoy! Dalton serves her lamb shanks with mashed potatoes and vegetables. "This is great served with creamy mashed potatoes and vegetables including peas or green beans," she explains. "You could even serve it with rice to mop up the delicious sauce."
And, as if you needed another reason to love this recipe, Dalton notes that you can make this dish in advance and freeze it for up to three months. "Make sure to defrost for 24 hours before reheating [it] in a microwave or gently on the stove," she explains. We hope you love this delicious, easy, and impressive dish!
- 2 tablespoons olive oil
- 4 lamb shanks
- 1 large onion, finely chopped
- 3 carrots, peeled and finely chopped
- 4 garlic cloves, finely chopped
- 3 sprigs fresh rosemary
- 1 bay leaf
- 2 tablespoons tomato paste
- 1 ½ cups red wine
- 2 cups beef or lamb broth
- salt and pepper, to season
- Preheat the oven to 300 F.
- Season the lamb shanks generously with salt and pepper.
- In a large ovenproof pot, heat 1 tablespoon of olive oil.
- Add the lamb shanks to the pot until they are well-browned on both sides. Then, remove the shanks from the pan and set them aside.
- In the same pot, heat the rest of the olive oil and fry the onion, carrot, and garlic for about 8 minutes, until soft.
- Add the rosemary sprigs and tomato paste and cook for 30 seconds before adding the red wine and stock.
- Allow the contents of the pot to come to a simmer, then add the lamb shanks back into the sauce.
- Cover the pot with a lid and place it in the oven to slowly braise for 3 hours until the lamb is soft and tender. Check the shanks halfway through the cooking time and add more broth if needed.
- Remove the lid for the last 30 minutes of cooking to allow the sauce to thicken a little more.
| Calories per Serving | 1,117 |
| Total Fat | 68.4 g |
| Saturated Fat | 30.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 299.0 mg |
| Total Carbohydrates | 16.5 g |
| Dietary Fiber | 3.5 g |
| Total Sugars | 6.0 g |
| Sodium | 1,786.9 mg |
| Protein | 88.4 g |
