Braised Lamb Shank Recipe

Unleashing my inner chef vibes, I dove into the world of slow-cooked awesomeness—where these lamb shanks hit that perfect tender spot, simmering in a rich medley of flavors that’ll have your kitchen smelling like a dream you never want to wake up from.

I adore creating recipes that combine deep flavor with true nutritional goodness. My Braised Lamb Shank recipe does just that.

With lamb shanks that are utterly rich and tender, seasoned simply with salt and freshly ground black pepper, and seared in olive oil that’s infused with the lovely scent of aromatics, I focus on developing the flavor of the dish with a combination of sweet carrots, celery, and garlic that practically begs you to come closer and enjoy their sweet allium goodness. The comforting heartiness of the dish is largely thanks to the red wine that I use, which I always allow to reduce so that its concentrated flavor really shines.

And there’s chicken stock in there, or sometimes beef stock. Either way, the dish boasts a deeply satisfying flavor thanks to those two ingredients.

Braised Lamb Shank Recipe Ingredients

• Lamb Shanks: Rich in protein and iron, make for tender, flavorful meat.
• Olive Oil: Contains healthy fats, enhancing taste and texture.
• Onion: Adds sweetness and depth; rich in antioxidants.
• Garlic: Boosts immunity, adds pungency and aroma.
• Red Wine: Adds acidity, complexity, and depth; contains resveratrol.
• Carrots: Sweetness and texture; supply vitamins and fiber.
• Rosemary: Aromatic herb, adds earthiness and fragrance.
• Lemon Zest: Imparts freshness, brightness; rich in vitamin C.

Braised Lamb Shank Recipe Ingredient Quantities

• 4 lamb shanks
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 3 cups chicken or beef stock
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon balsamic vinegar
• Zest of 1 lemon
• Chopped fresh parsley, for garnish

How to Make this Braised Lamb Shank Recipe

1. Set your oven to 325 degrees Fahrenheit (165 C) to warm it up. After that, take the lamb shanks and sprinkle them with salt and the pepper that you have ground just before using. Be generous with both seasonings.

2. In a big Dutch oven, heat the olive oil over medium-high heat. Add the lamb shanks and brown them on all sides, about 8-10 minutes. Remove the shanks and set aside.

3. In the same pot, toss in the chopped onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables soften.

4. Add the diced garlic and tomato puree, cooking for another 2 minutes until fragrant.

5. Add the red wine, making sure to get up any browned bits from the bottom of the pot. Heat to a simmer and let the wine reduce until there is about half as much as you started with.

6. Include the stock, rosemary, thyme, and bay leaves in the pot. Put the lamb shanks back in the pot. Make sure they are mostly underwater.

7. Put the lid on the pot and set it into the oven, which has been preheated to 325 degrees Fahrenheit. Braise the lamb shanks in this way for 2 to
2.5 hours. You should check for doneness at 2 hours; they will likely need the full
2.5 hours to become tender.

8. Take the pot from the oven. Move the shanks of lamb to a dish and cover them with foil so they will still be warm when served.

9. Pour the braising liquid through a strainer to remove the solid parts, and return the liquid to the pot. Stir in the balsamic vinegar and lemon zest. Simmer over medium heat until the sauce thickens slightly.

10. Accompany the shanks with sauce and then cover with parsley. Enjoy!

Braised Lamb Shank Recipe Equipment Needed

1. Oven
2. Dutch oven with lid
3. Stove
4. Cutting board
5. Kitchen knife
6. Wooden spoon or spatula
7. Tongs
8. Measuring spoons
9. Measuring cup
10. Strainer or sieve
11. Aluminum foil
12. Serving dish

FAQ

• Q: Can I use a different type of meat instead of lamb shanks?A: This recipe typically uses lamb shanks, but you can substitute them with beef shanks or oxtails. They will undergo a similar braising process, but you will definitely taste the difference in flavor.
• Q: What can I use instead of red wine?A: If using red wine is not your preference, you can use beef or chicken stock in its place, using the same amount. Just know that the flavor won’t be quite as deep as it would be with stock.
• Q: How long should I braise the lamb shanks?B: Usually, lamb shanks must be braised for roughly 2 to 3 hours at low temperature until they are tender and the meat is easily pulled from the bone.
• Q: Can I make this dish ahead of time?A: Indeed, you can prepare braised lamb shanks the day before. Store them in the refrigerator for a night, and then heat them gently before serving to really make the flavors pop.
• Q: What should I serve with braised lamb shanks?Lamb shanks benefit from mashing (or puréeing) of potatoes, mixing with polenta, or partnership with crusty bread to make the most of the sauce.
• Q: How do I know when the lamb shanks are done?A: The lamb shanks are completed when the meat is tender enough to be broken apart with a fork and easily pulls away from the bone.
• Q: Can I make this recipe in a slow cooker?A: Yes, once you have browned the lamb shanks and sautéed the vegetables, you can move everything to a slow cooker and set it to low for 6-8 hours.

Braised Lamb Shank Recipe Substitutions and Variations

Red wine: For a non-alcoholic version, substitute with beef broth or pomegranate juice.
Rosemary that is fresh: replace with 1 teaspoon of rosemary that is dried.
Thyme (fresh): Use 1 teaspoon (5 mL) of dried thyme in place of 1 tablespoon (15 mL) of fresh thyme.
For a different flavor, use vegetable stock instead of chicken or beef stock.
Lemon zest is a prime ingredient. If you need a substitution, try orange zest. It’s a fantastic alternative that lends a whole different set of flavor notes. But not all of them are substitutes. Some ingredients are nice but aren’t necessary. Here’s a list of two categories.

Pro Tips

1. Sear the Lamb Shanks Well Make sure to brown the lamb shanks thoroughly on all sides. This step enhances the flavor by developing a rich, caramelized crust which will add depth to the final dish.

2. Deglaze Properly When adding the red wine, use a wooden spoon to scrape up all the browned bits (fond) at the bottom of the pot. These bits are full of flavor and are critical for a rich, savory sauce.

3. Check Liquid Levels During braising, ensure that the lamb shanks remain mostly submerged in liquid. Check midway through cooking and add more stock if necessary to maintain moisture.

4. Strain and Thicken Sauce After straining the braising liquid, you can further reduce it on the stove for a thicker sauce. If you prefer an even thicker consistency, consider whisking in a little cornstarch slurry (cornstarch mixed with cold water).

5. Rest Before Serving Let the lamb shanks rest covered in foil for about 10 minutes before serving. This allows the juices to redistribute, ensuring tender and juicy meat.