Braised lamb shanks are tender, juicy pieces of meat cooked slowly until they’re falling off the bone. The rich flavors come from braising them in tasty broth with herbs and spices.
Honestly, when I make this dish, my kitchen smells amazing! It’s the perfect cozy meal to share with family or friends, and it’s easier than it sounds. Serve it with mashed potatoes for a hearty treat!
Key Ingredients & Substitutions
Lamb Shanks: These are the star of the dish. You can substitute with beef shanks for a different flavor, though lamb gives a unique richness. Look for meaty cuts with some fat for tenderness.
Red Wine: I recommend a full-bodied wine like Cabernet Sauvignon. If you prefer not to use wine, try substituting with extra broth mixed with a splash of vinegar for acidity. It won’t be exactly the same, but it will still work!
Broth: Beef or lamb broth enhances the heartiness. For a lighter option, vegetable broth can work, but it might change the overall flavor. Homemade broth is always my preference when I have the time!
Herbs: Thyme and rosemary add incredible flavor. If you’re low on dried herbs, use fresh ones—just double the amount since fresh herbs are less concentrated.
How Do I Get My Lamb Shanks Perfectly Browned?
Browning the lamb shanks is key to deep flavor in this dish. Here’s how to do it right:
- Use medium-high heat and make sure your pot is hot before adding the olive oil and lamb.
- Don’t overcrowd the pot, or the meat will steam instead of brown. If your pot is small, brown in batches.
- Let them sear without moving them around too much to develop that nice crust—about 4-5 minutes on each side is perfect.
How to Make Braised Lamb Shanks
Ingredients You’ll Need:
For the Braise:
- 4 lamb shanks
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups red wine (such as Cabernet Sauvignon)
- 2 cups beef or lamb broth
- 1 can (14 oz) crushed tomatoes
- 1 tbsp tomato paste
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious braised lamb shanks recipe takes about 15 minutes to prep and approximately 2.5 to 3 hours to cook in the oven. The effort is well worth it, as the slow cooking process creates tender, flavorful meat that melts in your mouth!
Step-by-Step Instructions:
1. Get the Oven Ready:
Start by preheating your oven to 350°F (175°C). This gives it time to warm up while you prepare the lamb shanks and other ingredients.
2. Season the Lamb Shanks:
Take your lamb shanks and season them generously with salt and pepper on all sides. This will help enhance their natural flavors as they cook.
3. Sear the Lamb:
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the lamb shanks. Sear them until they are nicely browned on all sides, about 4-5 minutes per side. Once browned, remove the shanks and set them aside on a plate.
4. Sauté the Vegetables:
In the same pot, now add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté these for about 5 minutes, until the vegetables are softened and fragrant. This step builds a wonderful base for your sauce.
5. Deglaze with Wine:
Next, pour the red wine into the pot and bring it to a simmer. Make sure to scrape up any browned bits stuck to the bottom of the pot. This adds more flavor to your dish!
6. Add the Rest of the Ingredients:
Now, add the crushed tomatoes, tomato paste, beef or lamb broth, dried thyme, dried rosemary, and bay leaves. Stir everything together to combine the flavors.
7. Return and Braise the Lamb:
Carefully place the seared lamb shanks back into the pot. Make sure they are mostly submerged in the liquid. This will allow them to absorb all those lovely flavors while they cook!
8. Let it Cook:
Cover the pot with a lid and transfer it to the preheated oven. Let the lamb braise for about 2.5 to 3 hours, or until the meat is fork-tender and falls off the bone easily. Your kitchen will smell amazing during this time!
9. Final Touches:
Once the cooking time is up, carefully remove the pot from the oven. Discard the bay leaves and taste the sauce. Adjust the seasoning with more salt and pepper if needed.
10. Serve and Enjoy:
Serve your braised lamb shanks hot, garnished with fresh parsley. These are excellent with mashed potatoes or nice crusty bread to soak up all that delicious sauce. Enjoy your meal!
Can I Use Bone-In Lamb Chops Instead of Shanks?
While you can use bone-in lamb chops, the cooking time will be much shorter, as they are more tender. Braise them for about 1.5 to 2 hours instead of 2.5 to 3 hours until they are cooked through and tender. Be mindful of the cooking time to prevent overcooking!
What Can I Substitute for Red Wine?
If you prefer not to use red wine, you can substitute it with an equal amount of beef broth or a mixture of grape juice and vinegar (1 part vinegar to 3 parts grape juice) for a similar depth of flavor. This will change the taste slightly, but your dish will still be delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep them longer, consider freezing the lamb shanks in the sauce. They can be frozen for up to 3 months. Thaw them in the fridge overnight before reheating gently on the stove or in the oven.
Can I Add More Vegetables?
Absolutely! Feel free to add vegetables like mushrooms, parsnips, or even potatoes for added flavor and nutrition. Just remember that if you add denser vegetables, you might need to increase the braising time slightly to ensure everything is tender.
