Braised Lamb Shanks Recipe

Kitchen Equipment

• Large, heavy-bottomed pot or Dutch oven with a lid
• Tongs for handling the lamb shanks
• Wooden spoon for stirring
• Knife and cutting board

How to Make Braised Lamb Shanks

Braised lamb shanks may take a bit of time, but the results are well worth it. Here’s how to prepare them:

Step 1: Sear the Lamb Shanks

1. Preheat your oven to 325°F (163°C).
2. Heat the olive oil over medium-high heat in a large pot or Dutch oven. Once the oil is hot, season the lamb shanks with salt and pepper.
3. Add the lamb shanks to the pot and sear them on all sides until they’re nicely browned. This will take about 5-7 minutes. Remove the shanks from the pot and set them aside.

Step 2: Sauté the Vegetables

1. In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
2. Add the minced garlic and cook for another 1-2 minutes, until fragrant.

Step 3: Deglaze with Wine

1. Pour the red wine into the pot, scraping up any browned bits from the bottom of the pan. This adds depth and flavor to the dish.
2. Bring the wine to a simmer and cook for about 5 minutes, allowing it to reduce slightly.

Step 4: Add Broth and Tomatoes

1. Stir in the beef broth, crushed tomatoes, tomato paste, rosemary, thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat to low.

Step 5: Braise the Lamb

1. Return the lamb shanks to the pot, ensuring that the liquid covers the shanks. If necessary, add more broth or water to cover the meat.
2. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise the lamb for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone. Check the lamb halfway through and make sure there’s enough liquid in the pot to prevent it from drying out.

Step 6: Finish the Sauce (Optional)

1. Once the lamb shanks are cooked, remove them from the pot and set them aside on a plate.
2. If you’d like to thicken the sauce, stir in 1 tablespoon of flour and cook for a few minutes until the sauce reaches your desired consistency. You can also puree the sauce with an immersion blender if you prefer a smoother texture.
3. Taste the sauce and adjust the seasoning with more salt and pepper, if needed.

Step 7: Serve

1. Return the lamb shanks to the sauce, spooning some of the flavorful liquid over the top.
2. Garnish with freshly chopped parsley and serve.