Braised Lamb Shank

Indulge in the rich, savory flavors of Braised Lamb Shank, a show-stopping dish perfect for cozy family dinners or elegant gatherings. This rustic recipe features tender, fall-off-the-bone lamb shanks slow-cooked in a luscious sauce of red wine, tomato paste, and aromatic herbs like rosemary and thyme. Searing the lamb shanks before braising locks in flavor, while a medley of sautéed onions, celery, carrots, and garlic adds depth and hearty nutrition to the dish. With just 20 minutes of prep and a long, slow bake in the oven, this braised lamb shank recipe transforms everyday ingredients into a gourmet experience. Serve it with creamy mashed potatoes or crusty bread to soak up the flavorful sauce—it’s comfort food elevated to perfection!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 4 pieces lamb shanks
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion
• 3 medium carrots
• 2 medium celery stalks
• 4 garlic cloves
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 cups beef stock
• 2 bay leaves
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Season the lamb shanks with salt and black pepper on all sides.

Step 3

In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat.

Step 4

Add the lamb shanks to the pot and sear each side until browned, about 4 minutes per side. Transfer them to a plate and set aside.

Step 5

Chop the onion, carrots, and celery. Mince the garlic cloves.

Step 6

In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 8 minutes.

Step 7

Add the minced garlic and tomato paste to the pot. Cook, stirring frequently, for about 2 minutes until the tomato paste darkens.

Step 8

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for about 3 minutes.

Step 9

Add the beef stock, bay leaves, rosemary, and thyme to the pot.

Step 10

Return the lamb shanks to the pot, nestling them into the liquid.

Step 11

Cover the pot with a tight-fitting lid and transfer it to the preheated oven.

Step 12

Braised the lamb shanks in the oven for about 2.5 to 3 hours, or until the meat is tender and beginning to fall off the bone.

Step 13

Carefully remove the pot from the oven. Discard the bay leaves, rosemary, and thyme.

Step 14

Serve the lamb shanks with the vegetable sauce spooned over the top. Enjoy!

Nutrition Facts

Serving size	2489.6 grams (2489.6g)

Amount per serving	% Daily Value*
Calories	1730

Total Fat 86.40g	111%
Saturated Fat 29.20g	146%
Polyunsaturated Fat 2.90g
Cholesterol 420mg	140%
Sodium 7147mg	311%
Total Carbohydrate 61.90g	23%
Dietary Fiber 12.80g	46%
Total Sugars 25.90g
Protein 125.50g	251%

Vitamin D 0IU	0%
Calcium 382mg	29%
Iron 20mg	111%
Potassium 3778mg	80%

*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: 50.9%

Protein: 32.9%

Carbs: 16.2%