Orange Lamb Shanks

Elevate your dinner table with the rich, citrus-kissed flavors of Orange Lamb Shanks—a showstopping, slow-cooked dish that's as comforting as it is sophisticated. Perfectly seared lamb shanks are braised to tender perfection in a vibrant, aromatic sauce made with fresh orange juice, zesty orange peel, and hints of rosemary, thyme, and bold red wine. Caramelized onions, garlic, carrots, and celery add depth, while the bright acidity of the citrus balances the richness of the meat. This hearty, oven-braised recipe is ideal for cozy gatherings or special occasions, pairing beautifully with mashed potatoes, polenta, or rustic roasted vegetables. With just 20 minutes of prep and a tantalizing aroma filling your home during the three hours of gentle cooking, this melt-in-your-mouth entrée is a guaranteed crowd-pleaser.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 4 pieces Lamb shanks
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons All-purpose flour
• 1 large Onion
• 4 pieces Garlic cloves
• 2 medium Carrots
• 2 medium Celery stalks
• 2 cups Chicken or beef stock
• 1 cup Orange juice (freshly squeezed)
• 1 tablespoon Orange zest
• 2 tablespoons Tomato paste
• 2 sprigs Fresh rosemary
• 2 sprigs Fresh thyme
• 2 pieces Bay leaves
• 1 cup Dry red wine

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the lamb shanks dry with paper towels. Season them with salt and pepper, then lightly coat them in all-purpose flour, shaking off any excess.

Step 3

Heat the olive oil in a large, oven-safe pot (such as a Dutch oven) over medium-high heat. Sear the lamb shanks on all sides until they are golden brown, 4-5 minutes per side. Remove the shanks and set them aside.

Step 4

Reduce the heat to medium. Add the chopped onion, garlic, carrots, and celery to the pot, stirring occasionally for 5-7 minutes, until the vegetables are softened.

Step 5

Stir in the tomato paste and cook for 1-2 minutes to caramelize it slightly.

Step 6

Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce the wine slightly.

Step 7

Add the chicken or beef stock, orange juice, orange zest, rosemary, thyme, and bay leaves to the pot. Stir well to combine.

Step 8

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

Step 9

Bring the mixture to a simmer on the stovetop, then cover the pot with a lid and transfer it to the preheated oven.

Step 10

Cook the lamb shanks in the oven for about 2.5 to 3 hours, turning them halfway through the cooking time, until the meat is extremely tender and nearly falling off the bone.

Step 11

Once cooked, remove the pot from the oven. Discard the rosemary, thyme, and bay leaves. Taste the sauce and adjust the seasoning with additional salt and pepper as needed.

Step 12

Serve the lamb shanks with the orange-infused sauce spooned over the top. Pair with mashed potatoes, creamy polenta, or roasted vegetables for a complete meal.

Nutrition Facts

Serving size	2669.3 grams (2669.3g)

Amount per serving	% Daily Value*
Calories	1846

Total Fat 87.10g	112%
Saturated Fat 28.90g	144%
Polyunsaturated Fat 2.80g
Cholesterol 420mg	140%
Sodium 4677mg	203%
Total Carbohydrate 92.80g	34%
Dietary Fiber 12.70g	45%
Total Sugars 44.20g
Protein 124.90g	250%

Vitamin D 0IU	0%
Calcium 354mg	27%
Iron 20mg	110%
Potassium 3847mg	82%

*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: 47.4%

Protein: 30.2%

Carbs: 22.4%