Nothing says comfort food like a good lamb recipe. Right? In our home, lamb is usually the preferred meat on holidays and special occasions. Lamb shanks are cuts of meat taken from the lower leg of a lamb. They are known for their flavorful and tender meat, which becomes even more succulent when braised. Braising is an easy, slow-cooking technique that relies on a tight-fitting lid to hold heat and moisture inside the pot and to cook the food in its own juices. Lamb shanks are rich, saucy, and delicious. Compared to other slow-cooked meat, this one has the marrow from the hollow bones that adds more flavor to the sauce.
Step-by-step: Braised Lamb Shanks Recipe
Prep – Thaw the shanks for at least an hour before you plan to cook. Place them on clean paper towels and pat them dry.Pro tip – The shanks must be dry. Otherwise, they will stew instead of sear. Time permitting, I like to leave to thaw them uncovered in the fridge overnight so that excess moisture can dry out.
Sear – Use a large oven-safe pan such as a Dutch oven, that will accommodate all the shanks. Add one tbsp oil. Sear the shanks on each side for at least 2 to 3 minutes. Remove from the pan and set aside.Pro tip – Keep the heat on medium to high and do not turn the shanks for the first two minutes. This will ensure good caramelization.
Saute
Saute – In the same pan, add the olive oil and saute the onion until caramelized. Add the brown sugar and cook a minute more. Then, add the garlic, carrots, and celery. Sauce for 2 to 3 minutes until almost tender.Pro tip – Don’t make haste. Keep the heat on medium and give the onions time to sweat and caramelized. This really enhances the flavor of the dish.
Gravy – Next, add the flour and cook for 2 minutes. Next, add the can of (crushed) tomatoes and vinegar followed by the red wine. Simmer for 2 to 3 minutes then add the bay leaves, fresh herbs, Worcestershire sauce, sriracha, and season with salt and pepper. Then, add the broth and return the shanks back to the pan.Pro tip – We want to boil the red wine for just two minutes to cook out some of the alcohol. They must be almost submerged under the cooking liquid so they cook evenly.
Braise
Cook – Reduce the heat to low. Cover the pan and let simmer on low heat for 2 to 3 hours or until the meat is fork-tender. Stir every 20 minutes adding 1/4 to 1/2 cup water, if necessary, to prevent it from scorching at the bottom.Pro tip – I am using aluminum foil below my cover to ensure tight seas. Garnish – When done, garnish with chopped parsley before serving.
Braised Lamb in Red WineMini Lamb Pot Pies or Lamb Pot Pie with BiscuitsBaked Leg of lamb, Roasted Leg of Lamb, Boneless leg of lamb or Lamb shoulder with red wineBalsamic Lamb chops or Grilled lamb chopsSee more lamb recipes
Frequently asked questions
Creative ways to serve lamb shanks
Classic Presentation: Serve the lamb shanks with the braising liquid as a sauce, alongside creamy mashed potatoes or buttery polenta. Garnish with fresh herbs like parsley or thyme for a simple and elegant presentation. Mediterranean Twist: Add a Mediterranean touch by serving the lamb shanks with couscous or herbed rice. Accompany it with a refreshing cucumber and tomato salad, tzatziki sauce, and warm pita bread for a flavorful meal. Shepherd’s Pie: Use the tender braised lamb meat as a hearty shepherd’s pie base. Top it with creamy mashed potatoes and bake until golden and bubbling. This comforting and satisfying dish combines flavors and textures. Moroccan Tagine: Transform the braised lamb shanks into a Moroccan-style tagine. Add spices like cumin, coriander, cinnamon, and dried fruits such as apricots or dates to the braising liquid. For an aromatic dish, serve it with couscous and garnish with slivered almonds and fresh cilantro. Lamb Ragu: Shred the braised lamb and use it as the base for a rich and meaty ragu sauce. Serve the ragu over pasta like pappardelle or gnocchi, and sprinkle with grated Parmesan cheese and chopped fresh herbs.
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