Rich & Tender Braised Lamb Shanks

Prepare to be amazed by this deeply flavorful and incredibly tender Braised Lamb Shanks recipe. This dish transforms humble lamb shanks into a show-stopping meal, perfect for a special occasion or a comforting weekend dinner. Slow-cooked to perfection, the lamb becomes fall-off-the-bone tender, bathed in a rich, aromatic gravy infused with vegetables, herbs, and red wine. It’s a timeless classic that promises warmth, satisfaction, and a culinary experience that will impress any guest.

Ingredients:

For the Lamb Shanks:

• 4-6 lamb shanks (approximately 1.5-2 lbs each), trimmed of excess fat
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

For the Aromatic Vegetable Base (Mirepoix):

• 2 large yellow onions, roughly chopped
• 4 carrots, peeled and roughly chopped
• 4 celery stalks, roughly chopped
• 4 cloves garlic, minced

For the Braising Liquid & Seasoning:

• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups beef broth (or chicken broth)
• 1 ½ cups dry red wine (such as Cabernet Sauvignon or Merlot)
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon smoked paprika (optional, for depth)
• 1 teaspoon dried oregano

Optional Garnish:

• Fresh thyme or rosemary sprigs, for serving
• Flaky sea salt, for sprinkling

Step-by-Step Instructions:

1. Prepare and Sear the Lamb Shanks: Pat the lamb shanks very dry with paper towels. Season them generously all over with salt and freshly ground black pepper. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering. Sear the lamb shanks in batches, turning occasionally, until deeply browned on all sides. This creates a flavorful crust. Remove the seared shanks to a plate and set aside.
2. Sauté the Aromatics: Reduce the heat to medium. Add the chopped onions, carrots, and celery to the same Dutch oven, scraping up any browned bits from the bottom of the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Build the Braising Liquid: Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor. Pour in the red wine, scraping the bottom of the pot to deglaze and release any remaining flavorful bits. Bring to a simmer and cook for 5 minutes, allowing the alcohol to cook off and the wine to reduce slightly.
4. Add Remaining Ingredients: Stir in the diced tomatoes (undrained), beef broth, smoked paprika (if using), and dried oregano. Add the fresh rosemary and thyme sprigs, and the bay leaves to the pot. Bring the liquid to a gentle simmer.
5. Return Lamb and Braise: Carefully return the seared lamb shanks to the Dutch oven, nestling them into the liquid and vegetables. The liquid should mostly cover the lamb shanks; if not, add a little more beef broth or water.
6. Bake to Perfection: Cover the Dutch oven tightly with its lid. Transfer it to a preheated oven at 325°F (160°C). Braise for 2.5 to 3.5 hours, or until the lamb is incredibly tender and nearly falling off the bone. Check occasionally to ensure there’s enough liquid; if it looks too dry, add a little more broth.
7. Rest and Serve: Once cooked, carefully remove the lamb shanks from the pot. If desired, you can skim any excess fat from the surface of the braising liquid. Remove and discard the herb sprigs and bay leaves. You can either serve the gravy as is, with the softened vegetables, or for a smoother sauce, blend a portion of the vegetables and liquid with an immersion blender. Taste and adjust seasoning as needed.
8. Garnish and Enjoy: Place the tender lamb shanks back into the gravy. Garnish with fresh thyme or rosemary sprigs and a sprinkle of flaky sea salt. Serve hot with your favorite accompaniments.

Tips, Variations, and Storage:

• Browning is Key: Don’t skip or rush the browning step for the lamb shanks; it locks in flavor and creates a beautiful crust.
• Vegetable Variations: Feel free to add other root vegetables like parsnips or small potatoes to the braising liquid during the last hour of cooking.
• Herb Freshness: Using fresh herbs makes a significant difference in the flavor profile.
• Thickening the Sauce: If you prefer a thicker sauce, after removing the lamb, you can remove about a cup of the braising liquid, whisk in 1-2 tablespoons of cornstarch, and then return it to the pot, simmering until thickened.
• Storage: Leftover lamb shanks and gravy can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight.
• Freezing: This dish freezes beautifully. Once cooled, transfer the shanks and gravy to freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the oven.

Pairings:

• Wine: The ideal pairing is a robust red wine, such as the one used in the braising liquid (Cabernet Sauvignon, Merlot, or a Syrah/Shiraz).
• Starches: Creamy mashed potatoes, polenta, risotto, or even a hearty crusty bread are perfect for soaking up the rich gravy.
• Vegetables: A simple side of steamed green beans, roasted asparagus, or a fresh green salad with a vinaigrette dressing would complement the richness of the lamb.

Quick Info:

• Prep Time: 25 minutes
• Cook Time: 3 hours 15 minutes (including searing and braising)
• Total Time: 3 hours 40 minutes
• Servings: 4-6 (depending on shank size)
• Cuisine: Mediterranean / European Comfort Food