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These braised lamb shanks are succulent and fall-off-the-bone tender in a luxurious garlic, rosemary, & red wine sauce, complete with tender vegetables. A cozy, comforting, crowd-pleasing meal for dinner parties and family!
This past year I’ve really come to appreciate low and slow cooking methods for transforming tough and sinewy proteins to succulent, melt-in-the-mouth, and extra tender. Like BBQ baked short ribs, crockpot beef brisket, and these perfectly braised lamb shanks (complete with mouth-wateringly delicious sauce and veggies!).
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What Are Lamb Shanks?
Lamb shanks are an inexpensive meaty cut of bone-in lamb from the lower part of the leg (the shin) with tough, sinewy meat. It requires cooking low and slow to break down the collagen/connective tissue to become rich, succulent, and fall off-the-bone tender.
For this recipe, I’m braising the lamb shanks in a flavorful, veggie-packed, garlic and rosemary-infused braising liquid. Following simple chopping and searing steps, the ingredients are combined, covered, and baked for several hours until super tender.
Meanwhile, the braising liquid transforms into the perfect, slightly thickened sauce for lamb shanks, all finished with tender vegetables. The result is a comforting, cozy meal for dinner parties, Easter celebrations, and simple weeknight meals.
What Ingredients You’ll Need
- Lamb shanks: Use bone-in lamb shanks that have a bright red color (avoiding any that are graying/browning or look dry) that are similar in size, have a very mild gamey smell, and have only a moderate amount of fat evenly spread throughout (so well-trimmed of excess fat).
If preferred, you can use slightly leaner cuts, though well-marbled lamb shanks will be richer and more flavorful. I prefer to use grass-fed/pasture-raised lamb where possible.
- Vegetables: This braised lamb shanks recipe uses a simple yet hearty combination of onion (yellow or white, though shallots also work), carrots (or parsnips), garlic, and celery for a super aromatic, full-bodied sauce.
- Water: To make the base of the braising liquid. You could use high-quality beef stock/vegetable stock (regular or low-sodium) if wanted, but I find the sauce made with water is delicious since the bone-in shanks are already rich in flavor.
- Red wine: Use a good-quality (but not overly expensive) dry red wine like Pinot Noir, Cabernet Sauvignon, or Merlot. For an alcohol-free version, use vinegar (any works, same amount as the red wine), alcohol-free red wine, or Worcestershire sauce with added low-salt beef broth.
- Tomato paste: This makes a richer braising liquid. I used homemade tomato paste. Alternatively, you can use passata – it has a thinner texture, provides more liquid, and works perfectly too.
- Seasonings: You need fresh rosemary (or fresh thyme), cardamom (technically optional), sea salt, and black pepper. Add a bay leaf for even more flavor in this braised lamb shank recipe.
- Olive oil: Or another neutral cooking oil to sear the meat.
How to Cook Lamb Shanks
Prepare and Sear the Lamb and Vegetables
First, preheat the oven to 350°F/180°C. Roughly chop or dice the carrots and celery, peel and quarter the onion, and peel the garlic.
Then, if needed, trim any excess fat from the lamb shanks. Season both sides with salt and pepper.
Meanwhile, heat the olive oil in a large, heavy-based pan (oven-proof)/Dutch oven over high heat.
Once hot, sear the lamb shanks until it has a golden-brown crust all over (a few minutes per side). Then set them aside. Work in batches if necessary.
To the same pan, add the prepared vegetables. Sauté them over medium heat for 2-3 minutes before adding the rosemary, cardamom, tomato paste, wine, and broth (or water). Stir well.
It’s a good idea to de-glaze the pan using a wooden spoon or spatula to scrape all the brown bits from the bottom of the pan. It may help to add just a little of the wine/broth to the pan for this before adding the remaining ingredients.
How Long to Cook Lamb Shanks in Oven?
Transfer the seared shanks back to the pot, cover it with a lid (or aluminum foil), then transfer that to the oven and cook for 3 hours, or until the meat is tender and easily falls off the bone. Use a fork to check it for doneness.
The exact cooking time may vary, depending on the size and the thickness of the lamb shanks, the type of your oven, and the personal level of tenderness desired, so it’s best to check the tenderness periodically.
For even juicier meat, occasionally lift the lid/foil to baste the meat with the braising liquid and flip the shanks 1-2 times.
Remove the foil/lid and bake for a further 30 minutes. Removing the cover towards the end of baking lamb shanks in the oven serves to brown the surface, reduce the excess liquid, and achieve a slightly firmer texture on the outside while keeping the meat tender and juicy inside. This contrast in texture creates more flavorful and more appealing braised lamb shanks.
Once ready, remove the braised lamb shanks and vegetables from the pot. Strain the braising liquid to remove the herbs.
Allow the meat to rest for a few minutes. Then serve it with the vegetables, spoon/pour the sauce over the braised meat, and enjoy!
The red wine sauce should have reduced and thickened. If you want to make it even thicker, add a cornstarch slurry (about 2-3 Tbsp) and simmer, stirring constantly until thickened, over medium-high heat.
What to Serve with Lamb Shanks
One of the best things about this easy braised lamb shank recipe is that it only requires one pan and comes complete with vegetables and a sauce. However, you can pair this hearty protein with fresh parsley and more side dishes for a satisfying meal.
- Creamy mashed potatoes, sweet potatoes, or cauliflower mash,
- Risotto, polenta, or simple creamy pasta,
- Rice or quinoa,
- Dinner rolls or crusty bread to soak up the delicious braising sauce,
- Extra roasted vegetables (like broccoli, green beans, or roast asparagus),
- Sauteed spinach,
- A simple green salad.
More Meaty Recipes
- The Perfect Air Fryer Steak
- One Pan Creamy Mushroom Chicken
- Instant Pot Chicken Breast
- Slow Cooker Beef Stew
If you try this braised lamb shank recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
The Perfect Braised Lamb Shanks
Ingredients
- 4.4 lb lamb shank bone-in, even-sized, with plenty of marbling but well-trimmed of excess fat
- 6 oz onion 3 small; yellow or white.
- 5 oz carrots 3 small or parsnips
- 3 oz garlic 1 whole head
- 2.5 oz celery
- 2 cups water or if wanted, beef stock/vegetable stock
- 1 cup dry red wine like Merlot, Pinot Noir, or Cabernet Sauvignon; OR, for an alcohol-free version, use any vinegar (same amount) OR 1/4 cup Worcestershire sauce – this is to intensify the flavor
- 2 Tbsp olive oil for searing the shanks
- 0.1 oz rosemary 3-4 sprigs; OR fresh thyme
- 10 pods cardamom optional
- 2 Tbsp tomato paste or passata
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
Prepare and Sear the Lamb and Vegetables
- Preheat the oven to 350°F/180°C. Roughly chop or dice the carrots and celery, peel and quarter the onion, and peel the garlic (you can leave the cloves whole).
- If needed, trim any excess fat from the shanks and season both sides with salt and pepper.
- Heat the olive oil in a large, heavy-based pan (oven-proof)/Dutch oven over high heat.
- Once hot, sear the meat until the meat has a golden-brown crust all over (a few minutes per side) – work in batches if necessary. Set them aside.
- In the same pan, add the prepared vegetables and sauté them over medium heat for just 2-3 minutes. Then add the rosemary sprigs, cardamom, tomato paste, wine, and broth (or water) and stir well.De-glaze the pan using a wooden spoon or spatula to scrape all the brown bits from the bottom of the pan. It may help to add just a little of the wine or broth to the pan first for this step before adding the remaining ingredients.
Braise the Lamb Shanks in the Oven
- Transfer the seared shanks back to the pot, cover it with a lid (or aluminum foil), then transfer that to the oven and cook for 3 hours, or until the meat is tender and easily falls off the bone. Use a fork to check it for doneness. The exact cooking time may vary, depending on the size and the thickness of the lamb shanks, the type of your oven, and the personal level of tenderness desired, so it's best to check the tenderness periodically.For even juicier meat, occasionally lift the lid/foil to baste the meat with the braising liquid and flip the shanks halfway.
- Remove the foil/lid and bake for a further 30 minutes. Removing the cover towards the end of baking lamb shanks in the oven serves to brown the surface, reduce the excess liquid, and achieve a slightly firmer texture on the outside while keeping the meat tender and juicy inside. This contrast in texture creates more flavorful and more appealing braised lamb shanks.
- Once ready, remove the braised lamb shank and vegetables from the pot and strain the braising liquid to remove the herbs.
- Allow the meat to rest for a few minutes before serving it with the vegetables, spooning over the sauce. Enjoy!The red wine sauce should have reduced and thickened. If you want to make it even thicker, add a cornstarch slurry (about 2-3 Tbsp) and simmer, stirring constantly until thickened, over medium-high heat on the stovetop.
Notes
- Use the best meat: They need to be fresh and all similarly sized (for even cooking) with plenty of meat and fat marbling but well-trimmed of excess fat.
- Sear the shanks first: This will seal in the juices while enhancing the flavor, adding depth to the dish and extra caramelization.
- Make sure to sauté the veggies: Like searing the meat, this step helps to release extra flavor into the pan for a more complex, full-bodied braising liquid.
- Deglaze the pan well: After the above two steps, the bottom of the pan will have plenty of delicious brown bits. Use a small amount of the wine/broth in the pan and use a wooden spoon or a spatula to scrape up all those bits.
- Cook low and slow (and covered): The lower heat ensures the collagen in the meat breaks down slowly for super tender, juicy meat. Meanwhile, covering it helps to lock in all the liquid for super juicy, tender braised meat.
- Leave it to rest: Just a few minutes of resting time before serving will allow all the juices to redistribute for a super juicy, flavorful meal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
