Braised Lamb Shanks

Full of irresistible rosemary flavor, this lamb shank recipe ensures tender and juicy meat every time.

How to Cook Lamb Shanks

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

What Is a Lamb Shank? 

The shank is a cut from the shin of the lamb. Connective tissue makes the cut extremely flavorful, but it can make the meat tough if it’s not prepared properly. For a tender texture that practically melts in your mouth, lamb shanks need to be cooked low and slow.

Lamb Shank Ingredients

These are the ingredients you’ll need to make these impressive lamb shanks at home:

• Lamb shanks: This recipe makes six lamb shanks. If you have more or less, you’ll need to adjust the recipe.
• Seasonings: Lamb shanks are seasoned with salt, pepper, fresh garlic, fresh rosemary, and fresh thyme.
• Olive oil: Cook the lamb shanks in olive oil until they are brown on all sides before you cook them with the rest of the ingredients.
• Vegetables: You’ll need onions, carrots, and canned whole peeled tomatoes.
• Red wine: You don’t need to use your most expensive bottle, but make sure to use a wine you wouldn’t mind sipping.
• Broth: Use store-bought or homemade beef broth and chiken broth.

How to Cook Lamb Shanks at Home

Here’s a brief overview of what you can expect when you make this top-rated lamb shanks recipe:

1. Cook the lamb shanks in oil until they are brown on all sides.
2. Add carrots, onions, and garlic to the pot and sauté. Stir in the remaining ingredients.
3. Return the shanks to the pot, bring to a boil, cover, and simmer until the meat is tender.
4. Uncover the pot and simmer for about 20 minutes, then remove the shanks.
5. Boil the sauce until thick, then spoon it over the lamb shanks to serve
   

   How to Store Lamb Shanks

   If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the oven.

   Ingredients

   • 6 lamb shanks
   • salt and pepper to taste
   • 2 tablespoons olive oil
   • 3 large carrots, cut into 1/4 inch rounds
   • 2 onions, chopped
   • 10 cloves garlic, minced
   • 1 (750 milliliter) bottle red wine
   • 1 (28 ounce) can whole peeled tomatoes with juice
   • 1 (10.5 ounce) can condensed chicken broth
   • 1 (10.5 ounce) can beef broth
   • 5 teaspoons chopped fresh rosemary
   • 2 teaspoons chopped fresh thyme
     

     Directions

     1. Gather all ingredients.

        

     2. Season lamb shanks with salt and pepper.

        

     3. Heat oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to a plate; set aside.

        

     4. Add carrots, onions, and garlic to the pot and sauté over medium heat until golden brown, about 10 minutes.

        

     5. Stir in wine, tomatoes, chicken broth, beef broth, rosemary, and thyme.

        

     6. Return shanks to the pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover and simmer until meat is tender, about 2 hours.

        

     7. Remove the lid and simmer to allow flavors to concentrate, about 20 minutes. Transfer shanks to a platter; cover with foil to keep warm. Continue boiling sauce until thickened, about 15 minutes.

        

     8. Spoon sauce over shanks before serving.