Braised Lamb Shanks Recipe | Diethood

These fall-off-the-bone tender braised lamb shanks cooked in a rich red wine sauce make for a deeply satisfying and comforting family meal.

Lamb Shank Recipe

Certain combinations of sauces and marinades always resonate with me, particularly the blend of dry red wine, mushrooms, and fresh rosemary. This mix creates a braising liquid that is aromatic, flavorful, and the best way to unlock the richness of slow-cooked dishes—making it an ideal choice for preparing a lamb dish. Braising, especially suited for a tough cut of meat like these lamb shanks, typically involves cooking them low and slow in liquid, possibly for 3 hours at 250˚F. This technique ensures that the meat becomes incredibly tender and delicious, perfect for special occasions when you want to impress at the dinner table. However, my easy recipe offers a quicker braise for those short on time but still craving that deep, rich flavor. After some initial prep, like slicing and searing, you can let the oven take over and do the heavy lifting!

What Are Lamb Shanks?

The shank is the cut of meat taken from the lower section of the lamb’s legs. The meat of the lamb shank can be tough because it has lots of connective tissue – but this is what brings all that flavor. Lamb shanks are perfect for slow cooking and especially braising because the meat will just melt away from the bone and result in the most amazing meal.

Ingredients You’ll Need

These ingredients work together to create a tasty braised lamb shank dish. The list may look extensive, but it’s most likely things you already have in the pantry.

• Olive Oil: Substitute with avocado oil for a similar high-heat tolerance.
• Lamb Shanks: Each one should be about 1 to 1-1/4 pounds.
• Salt and Black Pepper: For seasoning the lamb to enhance its natural flavors. Use according to taste; kosher salt and freshly ground pepper are best for flavor.
• Vegetables: Yellow onions, carrots, and celery ribs.
• Button Mushrooms: Cremini mushrooms can be used for a deeper flavor.
• Garlic Cloves: Minced garlic from a jar can work, but fresh is preferred for its brighter flavor.
• Low Sodium Chicken Broth: Provides the liquid base for braising. Beef broth is a good substitute.
• Dry Red Wine: For a non-alcoholic substitute, use additional broth with a splash of red wine vinegar or balsamic vinegar.
• Fresh Rosemary & Fresh Thyme: If fresh is unavailable, dried herbs will also work.

What is the Best Wine to Use?

For this lamb recipe, use a dry red wine. Dry reds have a richness and depth of flavor that pairs nicely with the flavors of meat. Look for Merlot, Cabernet Sauvignon, or Pinot Noir. Don’t use a cooking wine. It doesn’t have to be an expensive wine, but my rule of thumb when choosing a wine for cooking is this: If you wouldn’t drink it, you shouldn’t cook with it.

How to Cook Lamb Shanks

1. Prep: Preheat the oven to 425˚F.
2. Sear: Heat the olive oil in a large oven-safe pot, skillet, or Dutch oven skillet. Season the lamb shanks with salt and pepper, then add them to the hot oil and sear until browned on all sides. Remove and set aside.
3. Saute: In the same skillet, add more oil and cook the onions, carrots, celery, mushrooms, and garlic for 4 minutes, stirring often.
4. Deglaze: Stir in the chicken broth and wine, and scrape up all the brown bits from the bottom of the pot. Bring to a boil.
5. Braise: Return the lamb shanks to the pot and pop it in the oven to cook for 1.5 to 2 hours, turning every 30-40 minutes, until the meat is tender and reaches 150˚F to 160˚F. Please use an instant-read thermometer to check for doneness.
6. Remove: Take the pot out of the oven, set the shanks aside, and keep them covered.
7. Make the Sauce: Boil the remaining liquid in the pot until thickened, about 6-10 minutes. Skim off any additional fat that rises to the surface. Taste the sauce for salt and pepper and adjust it accordingly.
8. Serve: Return the shanks to the pot, garnish with parsley, and serve.

Serving Suggestions

How to Store and Reheat Leftovers

When you finish dinner, allow the leftovers to come to room temperature. Then, pop them in an airtight container—juices and all—and store them in your fridge for 3-4 days or in your freezer for 2 months. When you’re ready to reheat, simply place the (thawed) shanks and sauce in a baking dish in a 350˚F oven until they are warm.

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