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Published April 6, 2022. This post may contain affiliate links. Please read my disclosure policy.
Sink your teeth into this incredibly delicious, braised lamb shanks recipe that is slow-cooked in an amazingly flavored broth. I served these tasty shanks up with some of my creamy risotto and it is outstanding.
The goal of going to a restaurant is to get something that you normally would not or could not make at home. What if you made food in your kitchen that is just as good and if not better than what you got at your favorite spot? Interested; Then you should definitely check out my Chicken Piccata or Linguine with Clam Sauce.
Lamb shanks are cut from the leg of the lamb and tend to be a tougher cut of meat. It is best slow-cooked for longer periods of time to help break down the meat. It will become melt in your mouth good as this is one of my all-time favorite dishes.
You can purchase lamb shanks from any butcher shop and most grocery stores will carry them as well. They cost roughly 10-12 per pound while 1 lamb shank weighs about 12 ounces, with about 3-4 of those ounces being the bone. One shank will easily and fully feed 1 person.
Ingredients You’ll Need
- Lamb – Pick up some lamb shanks from your favorite butcher shop.
- Herbs – I like to use a combination of fresh Italian flat-leaf parsley, rosemary, and thyme. You can however subtract or add to this list.
- Vegetables – There are many different vegetables you can use but I prefer onions, carrots, celery, garlic, parsnips, and turnips.
- Wine – A good red wine like cabernet sauvignon, merlot, malbec, or shiraz will do well.
- Stock – You will need some good beef stock in this recipe.
- Oil – I like to use olive oil, but you can use any other neutral-flavored oil for this.
- Tomato Paste – This will thicken up our braising liquid and then eventually our sauce.
How to Make Braised Lamb Shanks
Use these step-by-step instructions for making this unbelievably delicious, braised lamb shanks recipe:
Season the lamb shanks well on all sides with salt and pepper.
Sear the lamb shanks in a large rondeau or Dutch oven with olive oil over medium-high heat until well browned on all 4 sides.
Set the lamb to the side and add the prepared vegetables to the pot and continue to cook over medium-high heat until they are well browned, which takes about 10 minutes.
Deglaze with red wine and cook until the amount of liquid is reduced by ½.
Stir in some tomato paste until it is completely mixed in. This will help thicken it. If the high heat is concerning you at this point, turn it down to medium.
Pour in the beef stock and then add in the fresh herbs, salt, and pepper, and stir to combine.
Add the lamb shanks back into the pot, cover, and cook at 350° for about 2 to 2 ½ hours or until the meat is gently removed from the bone.
Drain the sauce, discard the vegetables, and cook the sauce for 4-5 minutes or just until it’s thickened up like a thin gravy. It does not need to be thick at all to add a lot of flavors to the dish.
Serve the lamb shanks on top of some creamy parmesan risotto.
Make-Ahead and Storage
Make-Ahead: This is meant to be eaten once it is finished cooking, however, you can keep it warm over very low simmering heat for up to 1 hour before serving.
How to Store: Cover and store the lamb in the sauce in the refrigerator for 3-4 days. You can cover it and freeze it for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired number of lamb shanks to a rondeau or saucepot along with some of the sauce and cover and heat in the oven at 350° for 20-25 minutes or until hot.
More Restaurant-Style Recipes
Braised Lamb Shanks Recipe
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 peeled and medium diced yellow onion
- 2 peeled and medium diced carrots
- 2 medium diced ribs of celery
- 1 peeled and medium diced turnip
- 1 peeled and medium diced parsnip
- 4-5 garlic cloves
- 12-15 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 small bunch of parsley
- 2 cups of red wine
- 3 tablespoons tomato paste
- 48 ounces beef stock
- Sea salt and fresh cracked pepper
- Preheat the oven to 350°.
- Lamb: Season the lamb on all sides with salt and pepper.
- Add the olive oil to a large pot, rondeau, or Dutch oven over medium-high heat and sear the lamb until golden brown on all 5 sides, which takes about 3-4 minutes per side. Once brown remove them from the pot and set aside.
- Next, add the onions, carrots, celery, turnip, parsnip, and garlic into the pot and brown well, which takes about 10 minutes while stirring occasionally.
- Deglaze with the red wine and cook until the amount of liquid is reduced by one half.
- Add in the tomato paste and stir until combined and cook for a further 1 to 2 minutes.
- Add in the stock followed up by adding in the parsley, thyme, rosemary, salt, and pepper, and mix until combined.
- Next, add back in the lamb shanks, place a lid over the pot and cook in the oven at 350° for 2 to 2 1/2 hours.
- Remove the lamb from the pot and strain the vegetables. Cook the remaining liquid over high heat for 4 to 5 minutes or until it thickens up a touch more.
- Serve the lamb shanks with optional risotto and pour some of the sauce over the top.