Slow-Braised Lamb Shanks

Infused with the fragrant essence of rosemary, this lamb shank recipe guarantees melt-in-your-mouth, tender, and juicy meat every time.

The Art of Cooking Lamb Shanks

You’ll find a complete list of ingredients and detailed instructions in the recipe below, but here’s a quick overview of the key steps:

What Exactly Is a Lamb Shank?

The lamb shank comes from the lower leg of the animal. It’s a flavorful cut thanks to the connective tissue, but it can be tough unless cooked correctly. To achieve that melt-in-your-mouth tenderness, lamb shanks must be cooked slowly over low heat.

Ingredients for Lamb Shanks

Here are the key ingredients you’ll need to create these delicious lamb shanks at home:

• Lamb shanks: This recipe makes six lamb shanks. If you have more or less, you’ll need to adjust the recipe. 
• Seasonings: Lamb shanks are seasoned with salt, pepper, fresh garlic, fresh rosemary, and fresh thyme. 
• Olive oil: Cook the lamb shanks in olive oil until they are brown on all sides before you cook them with the rest of the ingredients. 
• Vegetables: You’ll need onions, carrots, and canned whole peeled tomatoes.
• Red wine: You don’t need to use your most expensive bottle, but make sure to use a wine you wouldn’t mind sipping. 
• Broth: Use store-bought or homemade beef broth and chicken broth. 

A Step-by-Step Guide to Cooking Lamb Shanks

Here’s a quick summary of what you can look forward to when preparing this highly-rated lamb shank recipe:

1. Brown the lamb shanks in oil on all sides until golden.
2. Add carrots, onions, and garlic to the pot and sauté until fragrant. Stir in the rest of the ingredients.
3. Return the lamb shanks to the pot, bring to a boil, then cover and simmer until the meat becomes tender.
4. Remove the lid and simmer for another 20 minutes, then take out the shanks.
5. Reduce the sauce until it thickens, then spoon it over the lamb shanks to serve.

What Pairs Well with Lamb Shanks?

Wondering what to serve alongside lamb shanks? We've got you covered with our selection of Flavorful Side Dishes for Lamb. Here are a few of the mouthwatering recipes featured:

• Roasted Za'atar Potatoes
• Oven-Roasted Asparagus
• Beet and White Bean Salad

How to Store Leftover Lamb Shanks

If you have any leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the oven for best results.

Dinogo Community Feedback and Tips

“Restaurant-level quality,” says Patty Preston Anderson. “Everyone was amazed by how delicious this turned out. The only tweak I made was adding a little cornstarch slurry at the end to thicken the sauce.”

“We raise our own lamb, and shank is my favorite dish,” shares FarmerEd. “I smoked the shanks for about 3 hours to add more depth to the flavor. It was easy to make, and I’ll definitely make it again.”

“It was so simple to prepare and had amazing flavor,” says Mother Ann. “I used canned diced tomatoes since I didn’t have whole ones on hand. The shanks turned out tender, flavorful, and perfectly fall-off-the-bone! The smell in the house was incredible as they cooked.”

Editorial contributions by Corey Williams

Ingredients List

• 6 lamb shanks

• salt and pepper to taste

• 2 tablespoons olive oil

• 3 large carrots, cut into 1/4 inch rounds

• 2 onions, chopped

• 10 cloves garlic, minced

• 1 (750 milliliter) bottle red wine

• 1 (28 ounce) can whole peeled tomatoes with juice

• 1 (10.5 ounce) can condensed chicken broth

• 1 (10.5 ounce) can beef broth

• 5 teaspoons chopped fresh rosemary

• 2 teaspoons chopped fresh thyme

Instructions

Collect all the necessary ingredients.

Season the lamb shanks with salt and freshly cracked black pepper.

Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. In batches, brown the shanks on all sides for about 8 minutes. Remove the shanks and set them aside on a plate.

Add sliced carrots, chopped onions, and garlic to the pot, sautéing over medium heat until golden brown, about 10 minutes.

Stir in the wine, tomatoes, chicken broth, beef broth, rosemary, and thyme.

Return the lamb shanks to the pot, pressing them down to ensure they are submerged. Bring to a boil, then lower the heat to medium-low. Cover and let simmer for about 2 hours until the meat becomes tender.

Remove the lid and continue simmering for about 20 minutes to concentrate the flavors. Transfer the lamb shanks to a platter, covering with foil to keep them warm. Boil the sauce until it thickens, about 15 minutes.

Spoon the thickened sauce over the lamb shanks just before serving.

Nutrition Information (per serving)