Braised Lamb Shanks

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Braised Lamb Shanks

  • Prep time: 20 minutes

  • Cook time: 3 hours

  • Servings: 4

  • Method: Dutch Oven (Stovetop to Oven)

Ingredients

  • 4 Large Lamb Shanks (about 12–14 oz each)

  • 2 tbsp Olive oil

  • 1 Large onion, diced

  • 2 Carrots, peeled and sliced into rounds

  • 2 Celery stalks, diced

  • 4 Cloves garlic, smashed and minced

  • 2 tbsp Tomato paste

  • 2 cups Dry red wine (Cabernet Sauvignon or Shiraz work best)

  • 2 cups Beef stock (low sodium)

  • 3 Sprigs fresh rosemary

  • 3 Sprigs fresh thyme

  • 2 Bay leaves

  • Salt & Black Pepper to taste

Instructions

  1. Sear the Meat: Preheat your oven to 150°C (300°F). Pat the shanks dry and season generously with salt and pepper. In a large Dutch oven, heat the oil over medium-high heat. Sear the shanks until deeply browned on all sides (about 8–10 minutes total). Remove and set aside.

  2. Sauté Aromatics: In the same pot, add the onion, carrots, and celery. Cook until softened (5–7 minutes). Add the garlic and cook for 1 minute until fragrant.

  3. Deglaze: Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release those flavorful browned bits (the fond).

  4. Simmer: Add the beef stock, rosemary, thyme, and bay leaves. Return the lamb shanks to the pot, ensuring they are at least halfway submerged in liquid.

  5. The Braise: Cover with a tight-fitting lid and transfer to the oven. Cook for 2.5 to 3 hours, turning the shanks once halfway through, until the meat is ultra-tender.

  6. Reduce (Optional): Remove the shanks and herbs. If the sauce is too thin, simmer it on the stovetop for 10 minutes to reduce and thicken into a glossy glaze.

Notes & Pro-Tips

  • The Wine Rule: Never cook with a wine you wouldn’t drink. A cheap, sour wine will result in a sour sauce.

  • Don’t Rush: Braising is about breaking down collagen. If the meat is tough, it simply hasn’t been in the oven long enough.

  • Make Ahead: Like many stews, this tastes even better the next day once the flavors have fully married.

Nutritional Info (Per Serving)

Estimated values based on 1 shank with sauce.

Nutrient Amount
Calories 640 kcal
Protein 52g
Fat 34g
Carbohydrates 12g
Fiber 2g

Benefits of This Dish

  • Rich in Iron & B12: Lamb is an excellent source of bioavailable iron and Vitamin B12, essential for energy levels and brain health.

  • Collagen Boost: Slow-cooking bone-in meat releases collagen and gelatin into the sauce, which is great for joint health and skin elasticity.

  • Anti-Inflammatory Herbs: Rosemary and thyme aren’t just for scent; they are packed with antioxidants.

Q&A

Q: Can I make this in a Slow Cooker?

A: Absolutely. Follow steps 1–3 on the stove, then transfer everything to your slow cooker. Cook on Low for 8 hours or High for 4 hours.

Q: What should I serve this with?

A: To soak up that incredible sauce, serve over creamy mashed potatoes, parmesan polenta, or buttered pappardelle pasta.

Q: Can I use white wine instead?

A: You can, but it will result in a “lighter” French-style sauce (often called Blanquette). For that deep, dark, traditional flavor, stick to red.

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