Braised Lamb Shank (Printable Recipe)
Slow-braised lamb shanks in red wine sauce with garlic and herbs. Tender and comforting.
# Ingredients You'll Need:
→ Main
01 -
4 lamb shanks (1.5 lb each), excess fat trimmed
02 -
2 teaspoons sea salt, plus more to taste
03 -
1/2 teaspoon black pepper, plus more to taste
04 -
2 tablespoons olive oil
→ Vegetables
05 -
2 medium Roma tomatoes, diced
06 -
1/2 small red onion, diced
07 -
2 medium carrots, peeled and sliced
→ Liquids
08 -
1 cup dry red wine (Cabernet, Merlot, or Pinot Noir)
09 -
1 1/2 cups water
10 -
14 ounces tomato puree
→ Seasoning and Aromatics
11 -
4 medium beef stock cubes, crushed
12 -
3 cloves garlic, minced
13 -
2 teaspoons fresh thyme, chopped
14 -
2 teaspoons fresh rosemary, chopped
15 -
2 teaspoons fresh parsley, chopped
16 -
3 bay leaves (optional)
# Steps to Follow:
01 -
Pat lamb shanks dry and season thoroughly with sea salt and black pepper.
02 -
Heat olive oil in an oven-safe skillet or Dutch oven over medium-high. Sear lamb on all sides until deeply browned. Remove and set aside.
03 -
In the same pan, sauté diced tomatoes, onions, and carrots for 3–4 minutes. Add garlic and cook for 1 more minute until fragrant.
04 -
Add red wine, water, tomato puree, and beef stock cubes. Scrape up any browned bits. Simmer for 3–5 minutes, then season with salt and pepper to taste.
05 -
Return seared lamb to the pan. Nestle bay leaves, thyme, rosemary, and parsley around the shanks.
06 -
Cover pan tightly with foil and transfer to a preheated oven at 325°F (165°C). Bake for 2.5 to 3 hours, basting occasionally, until meat is fork tender and pulls away from the bone.
# Extra Tips:
01 -
Allow lamb shanks to rest 10 minutes before serving to let the juices redistribute.
02 -
Scraping browned bits during deglazing intensifies flavor in the sauce.
03 -
Cooking time may vary based on shank size; test with a fork for tenderness.