Braised Lamb Shanks Recipe

Braised Lamb Shanks Recipe

How To Make Braised Lamb Shanks

Sink your teeth into this tender and savory lamb shanks meal for dinner tonight! It’s lathered in a tasteful tomato sauce for a heartier dish.

Preparation: 20 minutes
Cooking: 3 hours
Total: 3 hours 20 minutes



  • 2tbspextra-virgin olive oil,divided
  • 6lamb shanks,trimmed of excess fat
  • 1large white onion,diced
  • 6garlic cloves,minced
  • 2large carrots,sliced ½-inch thick
  • coarse salt and freshly ground pepper,1 pinch
  • ¼cupflour
  • 2cupsbeef stock
  • cupsred wine,or extra beef stock, optional
  • 14ozpassata,tomato puree or American tomato sauce
  • 2tbsptomato paste
  • 2beefbouillon cubes,crushed
  • 1tspfresh rosemary,finely chopped
  • 2tbspfresh parsley,finely chopped, divided
  • 2bay leaves
  • salt and pepper,to season


  1. Preheat the oven to 350 degrees F.

  2. Wash and pat dry the lamb shanks with paper towel.

  3. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat.

  4. Sear two shanks in the hot oil until browned on all sides.

  5. Repeat with the remaining shanks and oil.

  6. Transfer to a plate, then tent with foil to keep warm. Set aside.

  7. To the pan juices, sauté the carrots and diced onions for 3 minutes until softened.

  8. Add the garlic and cook for 1 minute.

  9. Return the shanks back into the pot, then season with 1 teaspoon of coarse salt and ½ teaspoon of ground pepper.

  10. Sprinkle with flour, toss well, then cook for 4 to 5 minutes to brown the flour.

  11. Add the stock, wine, puree, tomato paste, bouillon, rosemary, parsley, and bay leaf. Bring to a simmer on the stove.

  12. Cover, then transfer to the lower part of the oven.

  13. Cook for 2½ hours, or until the meat is fall apart tender.

  14. Gently transfer the shanks onto a plate, then tent to keep warm.

  15. Discard the bay leaves from the sauce, then place the pot onto the stove.

  16. Simmer the sauce over medium heat until thickened to desired consistency. Skim off any additional fat that’s risen to the surface, if desired.

  17. The sauce should yield 3 cups and is thick enough to lightly coat the back of a spoon.

  18. Add salt and pepper, to taste.

  19. Add the shanks back into the pot of sauce.

  20. Serve with mashed potatoes, rice or pasta, and enjoy!

Recipe Notes

  • To serve leftovers, remove from the refrigerator for at least 1 hour before reheating. Place the casserole over medium-low heat and let simmer gently for about 10 to 15 minutes, basting the shanks and vegetables with the sauce.


  • Calories: 1646.56kcal
  • Fat: 99.26g
  • Saturated Fat: 44.61g
  • Monounsaturated Fat: 42.83g
  • Polyunsaturated Fat: 4.86g
  • Carbohydrates: 33.43g
  • Fiber: 5.99g
  • Sugar: 10.64g
  • Protein: 133.65g
  • Cholesterol: 448.54mg
  • Sodium: 2553.87mg
  • Calcium: 164.99mg
  • Potassium: 3200.28mg
  • Iron: 14.13mg
  • Vitamin A: 343.43µg
  • Vitamin C: 21.28mg
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