Print

Braised Lamb Shanks with Vegetables and Herbs

Braised Lamb Shanks with Vegetables and Herbs
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy, one-pot meal featuring tender lamb shanks braised with vegetables and aromatic herbs that creates a rich and savory broth.

Ingredients

Scale
  • 4 lamb shanks (about 3.5–4 lb total), patted dry
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon black pepper
  • 2 tablespoons flour (optional, for light dredging)
  • 2–3 tablespoons olive oil
  • 1 large onion, chopped
  • 3 carrots, cut in chunks
  • 2 celery stalks, chopped
  • 5 garlic cloves, sliced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (or extra broth)
  • 3 cups beef or chicken broth (low sodium)
  • 1 cup crushed tomatoes (optional)
  • 2 sprigs fresh rosemary (or 1 teaspoon dried)
  • 4 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 bay leaves
  • 1 pound small potatoes or parsnips, cut in chunks
  • 1 tablespoon red wine vinegar or lemon juice (to finish)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat oven to 325°F (165°C).
  2. Season shanks with salt and pepper. Lightly dust with flour if using.
  3. Brown shanks: Heat olive oil in a large Dutch oven over medium-high. Sear shanks on all sides until deep golden, about 8–10 minutes total. Transfer to a plate.
  4. Sauté vegetables: In the same pot, add onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes until softened. Add garlic; cook 30 seconds.
  5. Build base: Stir in tomato paste; cook 1 minute. Pour in wine to deglaze, scraping browned bits. Let it simmer 2–3 minutes to reduce by half.
  6. Add liquids and herbs: Stir in broth, crushed tomatoes (if using), rosemary, thyme, and bay leaves. Return shanks to the pot, nestling them in.
  7. Add vegetables: Tuck in potatoes or parsnips.
  8. Braise: Cover and cook in the oven for 2 to 2.5 hours, until meat is very tender and pulls from the bone. Check once mid-braise; add a splash of broth if needed.
  9. Finish: Remove shanks and vegetables. Skim fat from the sauce. Simmer sauce on the stove 5–10 minutes to thicken if you like. Stir in vinegar or lemon juice. Adjust salt and pepper.
  10. Serve: Spoon sauce over shanks and vegetables. Garnish with parsley or gremolata.

Notes

The dish is ideal for making ahead, as the flavors deepen overnight. You can also customize it with different vegetables or cooking methods.

Nutrition

Find it online: https://recipesunfolded.com/braised-lamb-shanks-with-vegetables-and-herbs/

×