Braised Lamb Shanks Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Servings
4
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Calories
511 kcal
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Course
Main Course, Dinner
Braised Lamb Shanks Recipe
Description
The Braised Lamb Shanks start with searing the lamb to develop a golden crust, then cooking diced onions, carrots, celery, turnip, parsnip, and garlic to build a flavorful base. Deglazing with red wine adds acidity and depth before incorporating tomato paste and beef stock. Fresh herbs like thyme, rosemary, and parsley are added to infuse the liquid during the oven braise at 350°F for two to two and a half hours, allowing the meat to become tender and the flavors to concentrate.
Once cooked, the lamb is removed and the vegetables strained out. The remaining braising liquid is reduced on high heat to thicken and intensify into a sauce to accompany the shanks. This method creates a dish with a tender, juicy center and rich, savory sauce.
This dish pairs well with mashed potatoes, polenta, or root vegetables and is suitable for slow-cooked meals that allow the flavors to meld deeply. The recipe notes provide guidance on warming leftovers gently to maintain tenderness, and indicate the dish freezes well for later enjoyment.
Ingredients
- 4 lamb shank
- 2 tablespoons olive oil
- 1 yellow onion peeled and medium diced
- 2 carrot peeled and medium diced
- 2 celery medium diced ribs
- 1 turnip peeled and medium diced
- 1 parsnip peeled and medium diced
- 4-5 garlic cloves
- 12-15 fresh thyme sprigs
- 2 rosemary fresh sprigs
- 1 parsley small bunch
- 2 cups of red wine
- 3 tablespoons tomato paste
- 48 ounces beef stock
- sea salt fresh cracked pepper
- black pepper 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.
Notes
- This dish can be held warm over low heat for up to 1 hour after cooking to serve later.
- Store cooked lamb shanks in sauce covered in the refrigerator for 3-4 days or freeze up to 3 months; thaw fully before reheating.
- Reheat lamb shanks in the oven at 350°F for 20-25 minutes with sauce to retain moisture and warmth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 511 kcal
% 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.
User Reviews
Overall Rating
5
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