Braised Lamb Shanks

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4.82 from 27 votes

Braised Lamb Shanks

Delicious and tender melt-off-the-bone braised lamb shanks cooked and served in a flavorful, velvety wine sauce.

Prep Time20

Cook Time2

Total Time2 30

Course: Dinner

Cuisine: American

Keyword: braised lamb shanks, easy lamb recipe, lamb shanks recipe

Servings:

Author: Katerina | Diethood

Ingredients

4 tablespoons olive oil divided
4 lamb shanks each shank should be about 1 to 1-1/4 pound
salt and freshly ground black pepper to taste
2 yellow onions each cut into 4 wedges
3 carrots each cut into about 2-inch pieces
3 celery ribs each rib cut into about 2-inch pieces
8 button mushrooms each cut in half
5 cloves garlic cut in half, lengthwise
4 cups low sodium chicken broth or vegetable broth
2 cups dry red wine like Merlot, Pinot Noir, or Cabernet
3 sprigs fresh rosemary
3 sprigs fresh thyme

Instructions

Prep. Preheat the oven to 425˚F.
Heat the cooking oil. Heat 3 tablespoons olive oil in a large Dutch-oven skillet or a high-sided oven-proof skillet or pot.
Sear. Season the lamb shanks with salt and pepper and add them to the hot oil. Make sure the oil is hot because you want that immediate sear on the lamb shanks. Sear the shanks on all sides until browned. Then, remove the shanks from the skillet and set aside.
Cook the veggies and aromatics. Set the skillet back over medium-high heat and add in the remaining oil. Add onions, carrots, celery sticks, mushrooms, and garlic to the skillet; cook for 4 minutes, stirring frequently.
Add the liquids. Slowly pour in the chicken broth and stir in the wine; stir to loosen all the browned bits on the bottom of the skillet. Bring to a boil.
Cook the lamb shanks. Place the lamb shanks back inside the pot. Add in the fresh herbs. Put the pot in the preheated oven and cook for 1.5 to 2 hours, turning the shanks over every 30 to 40 minutes, until the meat is tender and internal temperature registers between 150˚F and 160˚F.
Make the sauce. Remove the pot from the oven, and then remove the lamb shanks from the pot; set them aside and keep them covered. Simmer the remaining sauce in the pot/skillet over medium heat until thickened to a desired consistency, about 6 to 10 minutes. Skim off any additional fat that rises to the surface. Then, taste the sauce for seasonings and adjust accordingly.
Finish. Add the lamb shanks back into the pot, turning them to coat evenly in the sauce. Garnish with fresh parsley and serve the shanks over mashed potatoes, rice, polenta, or your favorite side.

Notes

Lamb Shanks are from the bottom section of the leg just below the lamb's knee. The meat of the lamb shank can be tough because it has lots of connective tissue, but this is also why they are so flavorful and perfect for slow cooking and braising.
Cooking Time: If the shanks are bigger, they may need extra cooking time. Don't worry; the longer they cook, the more tender (and delicious) they will be. A safe internal temperature for lamb shanks should register between 150˚F and 160˚F.
Red Wine: You’ll want to look for Merlot, Cabernet Sauvignon, or Pinot Noir. Don't use a cooking wine.

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