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Braised Lamb Shanks

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Braised Lamb Shanks -
Parker Feierbach

Braising lamb shanks might sound a little intimidating, but honestly, it couldn't be easier. After a quick sear, the oven does all the work for you! Lamb shanks can tend to be a tougher cut of meat so to get tender, fall off the bone lamb, it works best to cook them low and slow. They'll braise in a savory tomato sauce that gives the meat so much flavor and the sauce becomes extra silky after the wine and butter gets stirred in. You'll have the most comforting dinner you've had all year! Serve it along side some mashed potatoes to soak up all that sauce or over basmati rice

If your lamb shanks are on the bigger side they may need extra time in the oven. Check to see that the meat is fork tender and don't be nervous to keep going until it is. You'll be so glad for the extra time! 

Looking for a different type of lamb? Try our Lamb Roast

Have you made this yet? Let us know how it went in the comments below! 

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Cal/Serv: 433
Yields: 6 servings
Prep Time: 0 hours 15 mins
Total Time: 3 hours 10 mins

lamb shanks

Kosher salt

Freshly ground black pepper

2 tbsp.

extra-virgin olive oil

4 tbsp.

butter, divided


onion, chopped


medium carrots, peeled and finely chopped


cloves garlic, minced

2 tbsp.

tomato paste

2 c.

low-sodium beef broth


(15-oz.) can tomato sauce


sprigs rosemary

1 c.

red wine

Mashed potatoes, for serving

  1. Preheat oven to 350°. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate. 
  2. In the pot, melt 2 tablespoons butter over medium heat. Add onion and carrots and cook until soft, 4 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until vegetables are coated. 
  3. Pour in broth and tomato sauce, then return lamb shanks to pot. Add rosemary and bring to a boil. Cover and transfer to oven. Cook until lamb shanks are completely tender, 2 hours.
  4. Remove lamb from pot and place on a cutting board. Tent with foil to keep warm. Discard rosemary. 
  5. Return pot to stove over medium heat. Add wine and bring to a boil. Reduce heat and let simmer until thickened, 10 minutes. Stir in remaining 2 tablespoons butter. 
  6. Serve lamb with mashed potatoes and spoon sauce on top.

Nutrition (per serving): 433 calories, 37 g protein, 9 g carbohydrates, 2 g fiber, 5 g sugar, 37 g fat, 16 g saturated fat, 846 mg sodium

Parker Feierbach
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