Fall-Off-The-Bone Delicious: The Ultimate Braised Lamb Shanks Recipe
Prepare to elevate your dinner experience with this incredibly comforting and surprisingly easy Braised Lamb Shanks Recipe. Imagine tender, succulent lamb shanks that effortlessly fall off the bone, infused with a rich symphony of flavors. After a quick sear to lock in moisture and develop a beautiful crust, these lamb shanks slow-cook in the oven for two and a half hours, bathed in a vibrant sauce of ripe tomatoes, sweet carrots, robust red wine, aromatic spices, and fragrant fresh herbs. The result is a deeply flavorful, melt-in-your-mouth meal that promises to satisfy both your palate and your soul.
Why You’ll Love This Braised Lamb Shanks Recipe
For those of us with a heritage rooted in the Middle East, lamb is more than just a meal; it’s a staple, a celebration, and a connection to family. Growing up in a Lebanese household, lamb often graced our tables, especially during festive holidays and important gatherings. Yet, I’ve realized that A Cedar Spoon could use more delicious lamb recipes!
While I adore experimenting with various lamb dishes like Lamb Curry, Lamb Croquettes, Minced Lamb, Lamb Kofta, and Spiced Ground Lamb Pitas, this particular Braised Lamb Shanks recipe stands out. It’s a true crowd-pleaser that embodies everything you crave in a comforting meal.
Many people find cooking lamb, especially lamb shanks, a bit daunting. The idea of preparing such a robust cut of meat can seem intimidating, but I’m here to demystify the process and show you just how simple it is to achieve gourmet results right in your own kitchen. This recipe is designed to be straightforward, ensuring that even novice cooks can create the most tender, fall-off-the-bone lamb they’ve ever tasted.
The magic truly happens with the combination of fresh, quality ingredients. The natural sweetness of carrots, the bright acidity of tomatoes, the depth of red wine, and the warmth of carefully selected spices—all meld together, slow-cooking to perfection. This harmonious blend infuses every fiber of the lamb shanks with an incredibly rich and unforgettable flavor profile, making each bite an absolute delight.
Perfect for Any Occasion: From Weeknight Dinners to Holiday Feasts
While this braised lamb shanks recipe delivers a sophisticated flavor that feels special enough for any holiday table, its ease of preparation makes it equally ideal for a comforting weekend meal or even a memorable weeknight dinner. The hands-off braising process means you can set it and forget it, allowing the oven to do all the hard work while you focus on other tasks or simply relax.
To complement the richness of the lamb, I often serve it with a vibrant and fresh side. My favorites include a zesty Lemon Arugula Salad with Pine Nuts or a medley of colorful Mediterranean Roasted Vegetables. The bright notes of these sides cut through the richness of the lamb, creating a perfectly balanced meal.
As for what to serve directly beneath the luscious lamb shanks and their incredible sauce, the options are plentiful and equally delicious. They pair beautifully with various starches that soak up all the savory goodness. Consider serving them over creamy mashed potatoes, fluffy rice, or a hearty pasta. Some particularly delightful choices include this comforting One Pot Creamy Tomato Herb Orzo, rich Creamy Polenta, or savory Gouda Smashed Potatoes. Each option provides a wonderful canvas for the braised lamb, making for a truly satisfying dish.
Essential Ingredients for Rich Braised Lamb Shanks
The success of this braised lamb shanks recipe lies in using fresh, high-quality ingredients that build layers of flavor. Here’s a detailed look at what you’ll need:
- Lamb Shanks: The star of the show. Choose meaty shanks for the best results.
- Paprika: Adds a beautiful color and a subtle smoky-sweet note to the lamb.
- Fresh Vegetables: Aromatic carrots, celery, sweet tomatoes, red onion, and pungent garlic form the flavor base of the braising liquid.
- Red Wine: A crucial ingredient for deglazing and adding depth. A dry red wine like Pinot Noir or Burgundy works best.
- Beef Broth or Chicken Broth: Provides a rich liquid base for braising.
- Tomato Puree & Tomato Paste: Intensify the tomato flavor and contribute to the sauce’s body and color.
- Fresh Herbs: Thyme, rosemary, and parsley are essential for their fragrant, earthy notes that pair perfectly with lamb.
- Bay Leaves: Add a subtle, warm, and herbaceous aroma to the braising liquid.
Mastering the Art of Braising: A Step-by-Step Guide
Braising is a culinary technique that involves searing meat at a high temperature, then finishing it slowly in a liquid in a covered pot. This method is perfect for tougher cuts like lamb shanks, as the slow, moist heat breaks down connective tissues, resulting in incredibly tender meat and a deeply flavorful sauce. Follow these steps for an exquisite meal:
1. Prepare Your Oven and Lamb:
Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature for even cooking once your lamb shanks are ready. Next, pat the lamb shanks thoroughly dry with paper towels. Removing excess moisture is crucial for achieving a proper, golden-brown sear. Season generously with sea salt, freshly ground black pepper, and paprika on all sides.
2. Sear the Lamb Shanks:
Heat a large, heavy-bottomed non-stick skillet or Dutch oven over high heat. Add 2 tablespoons of olive oil. Once the oil is shimmering, carefully place the lamb shanks into the hot pan, searing them in two batches if necessary to avoid overcrowding. Allow each side to brown deeply for about 3-4 minutes per side. This crucial step, known as the Maillard reaction, develops incredible flavor and a beautiful crust on the meat. Once seared, remove the lamb shanks and transfer them to a large baking dish.
3. Build the Flavor Base:
Using the same skillet (don’t clean it, as the browned bits add flavor!), add another tablespoon of olive oil. Reduce the heat to medium-high. Add the chopped carrots, celery, and red onion, sautéing them for about 2 minutes until they start to soften and become fragrant. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant and the tomato paste deepens in color. This process caramelizes the aromatics and creates a rich foundation for your braising liquid.
4. Create the Braising Liquid:
Pour in the red wine, beef or chicken broth, and tomato puree. Bring the mixture to a gentle simmer, stirring occasionally to scrape up any flavorful bits from the bottom of the pan. Taste and adjust seasoning as needed, adding more salt and pepper if desired. This liquid will be the heart of your braise, tenderizing the lamb and creating a luscious sauce.
5. Combine and Braise:
Carefully pour the simmering sauce over and around the seared lamb shanks in the baking dish. Add the fresh thyme sprigs, rosemary, chopped parsley, and bay leaves to the dish, nestling them amongst the lamb and sauce. Cover the baking dish tightly with a lid or aluminum foil.
6. Oven Slow-Cook:
Place the covered baking dish in the lower part of your preheated oven. Cook for 2 hours and 15 minutes. For the final 15 minutes of cooking, remove the lid to allow the sauce to slightly thicken and the lamb to achieve a beautiful, slightly caramelized finish. Throughout the cooking process, periodically spoon the rich tomato sauce over the lamb shanks to keep them moist and ensure they don’t dry out. This basting also helps infuse more flavor.
7. Rest and Serve:
Once the lamb is incredibly tender and literally falling off the bone, carefully remove the baking dish from the oven. Tent it loosely with aluminum foil and let the lamb rest for 5 minutes. This resting period allows the juices to redistribute, resulting in even more succulent meat. Garnish with additional fresh herbs like parsley, thyme, and chives for a vibrant finish. Serve your magnificent braised lamb shanks over a bed of creamy mashed potatoes, risotto, or your favorite starch, ensuring plenty of that delectable sauce is drizzled generously over each serving.
Expert Tips & Tricks for Perfect Braised Lamb Shanks
Achieving perfectly tender and flavorful braised lamb shanks is simple when you know a few key tricks. Here are some common questions and essential tips to help you master this recipe:
- Why is the lamb shank tough? Lamb shanks are a tough cut of meat, rich in connective tissue. This is why slow cooking is essential. If your lamb shanks are tough, it means they haven’t cooked long enough. The key to fall-off-the-bone tenderness is patience. Larger lamb shanks will naturally require more cooking time, often exceeding the 2.5 hours specified. Don’t rush the process; the meat should literally shred easily with a fork.
- What temperature should lamb be cooked to? While braising is a low-and-slow method that aims for tenderness rather than a specific internal temperature for doneness (like a steak), it’s still good to know general guidelines. For medium-cooked lamb (if you were roasting, for example), the internal temperature should reach 160°F (71°C). For braised shanks, you’re cooking beyond this point to break down the collagen, so the texture is your primary indicator.
- Can I make this recipe in the slow cooker? Absolutely! A slow cooker is an excellent alternative for this recipe. After searing the lamb shanks and sautéing the vegetables in a skillet as instructed, transfer everything (lamb, sautéed veggies, braising liquid, and herbs) to your slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours, until the lamb is incredibly tender. This method is perfect for busy days when you want to come home to a delicious meal.
- What should I cook the lamb shanks in? For oven braising, a Dutch oven is ideal. Its heavy construction and tight-fitting lid ensure even heat distribution and minimal moisture loss, creating the perfect environment for slow cooking. If you don’t have a Dutch oven, a large baking dish with a sturdy lid (or tightly sealed with aluminum foil) will work just as well. Ensure it’s deep enough to fully submerge the shanks in the braising liquid.
- How to thicken the sauce? Once the lamb is cooked, you might find the sauce thinner than desired. To thicken it, remove the lamb shanks and bay leaves. You can create a slurry by mixing 1-2 tablespoons of cornstarch or flour with an equal amount of cold water, then whisk it into the simmering sauce. Cook for a few minutes until the sauce reaches your preferred consistency.
- What kind of red wine should I use? A dry red wine is best for braising. Traditional choices include Burgundy or Pinot Noir, which offer a balanced flavor that complements lamb without being overpowering. You can also use any other dry red wine you enjoy drinking. If you prefer not to use wine, you can substitute it with additional beef broth, adding a splash of red wine vinegar for a touch of acidity.
The Nutritional Benefits of Lamb
Beyond its delicious taste, lamb is a highly nutritious protein source that offers several health benefits. A standard three-ounce serving of cooked lamb provides approximately 25 grams of high-quality protein, which is essential for muscle repair, growth, and overall bodily function. Furthermore, lamb is an excellent source of vital minerals and vitamins, including significant quantities of potassium, which supports heart health, and vitamin B-12, crucial for nerve function and red blood cell formation.
It also supplies a good amount of iron, vital for oxygen transport in the blood; magnesium, important for muscle and nerve function; selenium, a powerful antioxidant; and beneficial omega-3 fatty acids, known for their anti-inflammatory properties and role in brain health. Incorporating lamb into your diet can be a delicious way to boost your intake of these important nutrients.
Delicious Pairings to Complete Your Braised Lamb Shanks Meal
Creating a truly memorable meal means choosing the right accompaniments for your main dish. Braised lamb shanks, with their deep, rich flavors, offer a wonderful opportunity to explore a variety of side dishes. Here are some of my favorite pairings:
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Fresh and Vibrant Salads: A bright, crisp salad can beautifully balance the richness of the lamb. The acidity and freshness cut through the heavy sauce, offering a delightful contrast.
- Lemon Arugula Salad with Pine Nuts: Peppery arugula with a zesty lemon dressing and crunchy pine nuts.
- Mediterranean Eggplant Salad: A flavorful and hearty salad with roasted eggplant, fresh vegetables, and herbs.
- Easy Lebanese Salad: A simple, refreshing salad with crisp romaine, tomatoes, cucumbers, and a bright vinaigrette.
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Hearty Starches to Absorb the Sauce: The luscious braising liquid is too good to waste! Serve your lamb shanks over a starch that will soak up every drop of that savory goodness.
- 4 Ingredient Cheesy Orzo: Creamy and comforting, this orzo is an effortless choice.
- Lemon Cilantro Roasted Potatoes: Crispy on the outside, fluffy on the inside, with a refreshing herby kick.
- Gouda Smashed Potatoes or Slow Cooker Gouda Mashed Potatoes: Creamy, cheesy potatoes are a classic pairing for braised meats.
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Complementary Vegetable Sides: Round out your meal with roasted or sautéed vegetables that add texture and additional nutrients.
- Mediterranean Roasted Vegetables: A colorful mix of seasonal veggies, perfectly roasted.
- Lebanese Green Beans (Lubee): Tender green beans often cooked in a tomato-based sauce, a perfect match.
- Turmeric Roasted Cauliflower: Earthy and flavorful, with a beautiful golden hue.
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Braised Lamb Shanks Recipe
Julia Jolliff
10 minutes
2 hours 45 minutes
2 hours 55 minutes
4 servings
Saved
Pin
Ingredients
- 3 Tablespoons extra virgin olive oil
- 3-4 lamb shanks, remove excess fat
- Sea salt
- Ground black pepper
- 1 teaspoon paprika
- 3 large carrots, peeled and cut into coins
- 1 stalk celery , chopped
- 3 medium tomatoes, quartered
- 1 small red onion, roughly chopped
- 4 cloves garlic , minced
- 2 Tablespoons tomato paste
- 1 1/2 cups red wine
- 2 cups beef broth , or chicken broth
- 14 ounces tomato puree
- 2-3 sprigs fresh thyme
- 1 teaspoon rosemary
- 2 teaspoons parsley, chopped
- 4 bay leaves
- parsley, thyme and chives for garnish
- Mashed potatoes, or risotto for serving
Instructions
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Preheat the oven to 350 F (175 C).
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Pat dry the lamb shanks thoroughly. Season all sides generously with salt, pepper, and paprika.
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Heat a large, heavy-bottomed non-stick skillet or Dutch oven with 2 Tablespoons of olive oil on high heat. Sear the lamb shanks in two batches (if needed) in the hot oil until each side is deeply browned, about 3-4 minutes per side.
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Remove the seared lamb shanks from the skillet and set them aside in a large baking dish.
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In the same skillet, heat the remaining 1 Tablespoon of olive oil over medium-high heat. Add the chopped carrots, celery, and red onion and sauté for about 2 minutes until they begin to soften. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
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Pour in the red wine, beef broth (or chicken broth), and tomato puree. Stir well, scraping up any browned bits from the bottom of the pan, and bring the mixture to a gentle simmer. Taste and season to your preference.
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Transfer the simmering sauce into the baking dish, pouring it around the lamb shanks. Add the fresh thyme sprigs, rosemary, chopped parsley, and bay leaves to the sauce.
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Cover the baking dish tightly with a lid or foil and place it in the lower part of the preheated oven. Cook for 2 hours and 15 minutes. Then, remove the lid for the final 15 minutes of cooking to allow the sauce to reduce slightly. Periodically, spoon the tomato sauce over the lamb shanks to keep them moist.
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Remove the lamb from the oven once it is incredibly tender and easily falls off the bone. Tent the dish with foil and let it rest for 5 minutes before serving.
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Garnish with fresh herbs like parsley, thyme, and chives. Serve immediately with mashed potatoes, risotto, or your preferred side.
Notes
- Thickening the Sauce: When the lamb is done cooking there will be a rich sauce left. If you prefer a thicker sauce, remove the lamb shanks and bay leaves, then whisk in a slurry of 1-2 tablespoons of cornstarch or flour mixed with an equal amount of cold water into the simmering sauce. Cook for a few minutes until it thickens to your liking.
- Wine Choice: For the best flavor, use a dry red wine such as Burgundy or Pinot Noir. Any dry red wine that you enjoy drinking will work well. If you don’t wish to use alcohol, you can substitute the red wine with an equal amount of beef broth and a splash of red wine vinegar.
- Storing Leftovers: Allow the braised lamb shanks to cool down completely. Store them along with the sauce in an airtight container in the refrigerator for up to 3 days.
- Freezing Instructions: To freeze, you can remove the lamb meat from the bones for easier storage. Place the lamb meat and the tomato sauce in separate freezer-safe Ziplock bags or airtight containers. It’s often best to store the sauce individually for versatility. Defrost completely in the refrigerator before reheating.
- Reheating Leftovers: For best results, remove the lamb shanks from the refrigerator about 1 hour before reheating to allow them to come to room temperature. Place them in a pot with their sauce and heat over medium-low heat on the stovetop. Bring to a gentle simmer, cover, and let them heat through for about 10-15 minutes, or until warmed through. Alternatively, you can reheat them in an oven preheated to 300°F (150°C), covered, until hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This Braised Lamb Shanks Recipe is more than just a meal; it’s an experience. It brings together the comfort of slow-cooked food with the richness of deeply infused flavors, all while being surprisingly simple to prepare. Whether you’re planning a festive holiday dinner or a cozy weekend meal, these tender, fall-off-the-bone lamb shanks will undoubtedly become a cherished favorite in your culinary repertoire. So, don’t hesitate—gather your ingredients and prepare to impress yourself and your loved ones with this truly magnificent dish!