Tasty Lamb Shanks

Succulent, melt-in-your-mouth **Tasty Lamb Shanks** are the ultimate comfort food, perfect for a cozy dinner or special occasion. This dish features meaty lamb shanks slowly braised in a luscious combination of rich red wine, savory beef broth, and aromatic herbs like rosemary and thyme, all enhanced by the natural sweetness of diced vegetables. The result is tender, fall-off-the-bone lamb infused with deep, bold flavors. Sear the lamb to golden perfection, then let the oven work its magic as the shanks simmer in a flavorful tomato-based sauce. This recipe is easy to follow yet impressive enough to wow your guests, and it pairs beautifully with creamy mashed potatoes or velvety polenta. With minimal prep time and incredible results, these braised lamb shanks are guaranteed to be the show-stopping centerpiece of your next meal.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 4 lamb shanks
• 3 tablespoons olive oil
• 1 large (diced) yellow onion
• 2 medium (diced) carrot
• 2 diced celery stalk
• 4 minced garlic cloves
• 2 tablespoons tomato paste
• 1 cup red wine
• 3 cups beef broth
• 1 14-ounce can canned diced tomatoes
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 teaspoons salt
• 1 teaspoon ground black pepper

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Season the lamb shanks with 1 teaspoon of salt and the ground black pepper.

Step 3

Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven over medium-high heat.

Step 4

Sear the lamb shanks in batches, 2 at a time, until browned on all sides, about 8 minutes per batch. Remove them from the pot and set aside.

Step 5

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.

Step 6

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.

Step 7

Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.

Step 8

Pour in the red wine, scraping up any browned bits from the bottom of the pot, and let it simmer for 2-3 minutes to reduce slightly.

Step 9

Add the beef broth, canned diced tomatoes, rosemary sprigs, thyme sprigs, bay leaves, and the remaining 1 teaspoon of salt.

Step 10

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

Step 11

Cover the Dutch oven with a lid and transfer it to the preheated oven.

Step 12

Cook for 2.5 to 3 hours, turning the lamb shanks occasionally, until the meat is tender and falling off the bone.

Step 13

Remove the pot from the oven and discard the rosemary, thyme, and bay leaves.

Step 14

Serve the lamb shanks hot with the sauce spooned over the top. Perfect over mashed potatoes or creamy polenta.

Nutrition Facts

Serving size	3014.5 grams (3014.5g)

Amount per serving	% Daily Value*
Calories	1976

Total Fat 112.60g	144%
Saturated Fat 34.30g	172%
Polyunsaturated Fat 7.50g
Cholesterol 428mg	143%
Sodium 8490mg	369%
Total Carbohydrate 59.80g	22%
Dietary Fiber 17.70g	63%
Total Sugars 28.70g
Protein 129.50g	259%

Vitamin D 0IU	0%
Calcium 470mg	36%
Iron 22mg	124%
Potassium 4215mg	90%

*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: 57.2%

Protein: 29.3%

Carbs: 13.5%