Braised Garlic Lamb Shanks

Rich, hearty, and luxuriously tender, these Braised Garlic Lamb Shanks are the ultimate comfort food for any special occasion or cozy family dinner. Slowly cooked to perfection in a flavorful medley of red wine, beef stock, and aromatic herbs like rosemary and thyme, this dish delivers melt-in-your-mouth lamb infused with deep, savory flavors. The addition of 10 cloves of garlic ensures a robust and aromatic profile, perfectly balanced by the natural sweetness of carrots, onions, and celery. Oven-braised for 2.5 hours, the lamb shanks emerge with a beautifully rich sauce that pairs excellently with creamy mashed potatoes or crusty bread. With just 20 minutes of prep time, this slow-cooked masterpiece is easy to make yet feels effortlessly elegant—perfect for impressing guests or treating your family to a flavorful, gourmet experience.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 4

Ingredients

• 4 pieces lamb shanks
• 3 tablespoons olive oil
• 1 large onion, diced
• 2 medium carrots, chopped
• 2 medium celery stalks, chopped
• 10 cloves garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1.5 cups red wine
• 2 cups beef stock
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary sprigs
• 4 sprigs fresh thyme sprigs
• 1 leaf bay leaf
• 2 teaspoons salt
• 1 teaspoon black pepper

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Season the lamb shanks generously with salt and pepper.

Step 3

In a large, oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

Step 4

Sear the lamb shanks for 3-4 minutes on each side until they are browned. Remove them from the pot and set aside.

Step 5

Add the remaining 1 tablespoon of olive oil to the pot. Cook the diced onion, carrots, and celery over medium heat for 5-7 minutes until softened.

Step 6

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 7

Sprinkle the flour over the vegetables, stirring to coat them. Cook for 1 minute to remove the raw flour taste.

Step 8

Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes to reduce slightly.

Step 9

Stir in the beef stock, tomato paste, rosemary sprigs, thyme sprigs, and bay leaf.

Step 10

Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.

Step 11

Cover the pot and transfer it to the preheated oven. Braise for 2.5 hours, turning the shanks halfway through cooking.

Step 12

After 2.5 hours, remove the pot from the oven. The lamb should be tender and falling off the bone.

Step 13

Discard the herb sprigs and bay leaf. Taste the sauce and adjust seasoning if needed.

Step 14

Serve the lamb shanks hot with the sauce spooned over, alongside mashed potatoes or crusty bread to soak up the flavorful braising liquid.

Nutrition Facts

Serving size	2549.9 grams (2549.9g)

Amount per serving	% Daily Value*
Calories	1984

Total Fat 100.00g	128%
Saturated Fat 31.30g	157%
Polyunsaturated Fat 4.00g
Cholesterol 420mg	140%
Sodium 7117mg	309%
Total Carbohydrate 70.00g	25%
Dietary Fiber 11.80g	42%
Total Sugars 20.80g
Protein 126.80g	254%

Vitamin D 0IU	0%
Calcium 389mg	30%
Iron 21mg	117%
Potassium 3722mg	79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 30.1%

Carbs: 16.6%