5.0 from 87 votes
Braised Lamb Shanks Recipe
Sink your teeth into this incredibly delicious, braised lamb shanks recipe that is slow cooked in an amazingly flavored broth.
Prep Time
15 mins
Cook Time
3 hrs
Servings: 4
Calories: 511 kcal
Course:
Main Course , Dinner
Cuisine:
French , American
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 peeled and medium diced yellow onion
- 2 peeled and medium diced carrots
- 2 medium diced ribs of celery
- 1 peeled and medium diced turnip
- 1 peeled and medium diced parsnip
- 4-5 garlic cloves
- 12-15 fresh thyme sprigs
- 2 Fresh rosemary sprigs
- 1 small bunch of parsley
- 2 cups of red wine
- 3 tablespoons tomato paste
- 48 ounces beef stock
- sea salt and fresh cracked pepper
Instructions
- Preheat the oven to 350°.
- Lamb: Season the lamb on all sides with salt and pepper.
- Add the olive oil to a large pot, rondeau, or Dutch oven over medium-high heat and sear the lamb until golden brown on all 5 sides, which takes about 3-4 minutes per side. Once brown remove them from the pot and set aside.
- Next, add the onions, carrots, celery, turnip, parsnip, and garlic into the pot and brown well, which takes about 10 minutes while stirring occasionally.
- Deglaze with the red wine and cook until the amount of liquid is reduced by one half.
- Add in the tomato paste and stir until combined and cook for a further 1 to 2 minutes.
- Add in the stock followed up by adding in the parsley, thyme, rosemary, salt, and pepper, and mix until combined.
- Next, add back in the lamb shanks, place a lid over the pot and cook in the oven at 350° for 2 to 2 1/2 hours.
- Remove the lamb from the pot and strain the vegetables. Cook the remaining liquid over high heat for 4 to 5 minutes or until it thickens up a touch more.
- Serve the lamb shanks with optional risotto and pour some of the sauce over the top.
Cup of Yum
Notes
- Make-Ahead: This is meant to be eaten once it is finished cooking, however, you can keep it warm over very low simmering heat for up to 1 hour before serving.
- How to Store: Cover and store the lamb in the sauce in the refrigerator for 3-4 days. You can cover it and freeze it for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- How to Reheat: Add the desired number of lamb shanks to a rondeau or saucepot along with some of the sauce and cover and heat in the oven at 350° for 20-25 minutes or until hot.
Nutrition Information
Calories
511kcal
(26%)
Carbohydrates
26g
(9%)
Protein
48g
(96%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
127mg
(42%)
Sodium
983mg
(41%)
Potassium
1769mg
(51%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
5559IU
(111%)
Vitamin C
27mg
(30%)
Calcium
125mg
(13%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 511
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 26g | 9% |
| Protein | 48g | 96% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 127mg | 42% |
| Sodium | 983mg | 41% |
| Potassium | 1769mg | 38% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 5559IU | 111% |
| Vitamin C | 27mg | 30% |
| Calcium | 125mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.