Easy Braised Lamb Shanks Recipe
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Total Time
3 hrs
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Servings
6 lamb shanks
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Calories
4475 kcal
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Course
Main Course
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Cuisine
Mediterranean
Easy Braised Lamb Shanks Recipe
Description
Easy Braised Lamb Shanks Recipe prepares six American lamb shanks seasoned with a spice mix including garlic powder, paprika, nutmeg, salt, and black pepper. After browning the meat in olive oil, aromatics of onion, celery, carrot, and potato are sautéed in the same pot. Red wine is added to deglaze the pan, and then beef broth, canned tomatoes, cinnamon sticks, thyme, and rosemary create a flavorful braising liquid.
The lamb shanks are submerged in the liquid and simmered briefly on the stove before covering and transferring the pot to a 350°F oven to cook slowly for about two hours. This method ensures the meat becomes fall-apart tender while developing the rich flavors of the wine-spiced broth and softened vegetables.
The dish pairs well with the vegetables cooked alongside and is suited to being prepared ahead. Vegetables can be pre-chopped and the dish can be finished over low heat in a slow cooker similarly. Leftovers keep well refrigerated for up to four days and can be reheated in the oven.
Ingredients
For Spice Mix
- 2 1/4 teaspoon garlic powder
- 1 teaspoon paprika sweet, Spanish
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 3/4 teaspoon ground nutmeg
For Lamb
- 6 lamb shank American
- 2 tablespoon extra virgin olive oil
- 1 yellow onion roughly chopped, medium
- 2 celery chopped, ribs
- 3 carrot peeled and cut into large pieces, large
- 1 pound potato scrubbed, baby
- 2 cups red wine like Merlot
- 3 cups beef broth low-sodium
- 28- ounce peeled tomatoes canned
- 2 cinnamon stick
- 4 thyme sprigs, fresh
- 2 rosemary sprigs, fresh
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, add all the spice mix ingredients and mix to combine.
- Pat the lamb shanks dry and season with the spice mix on all sides.
- In a large Dutch oven pot like this one, heat 2 tbsp olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat.
- Now add the onions, celery, carrots and potatoes. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits. Cook briefly so that the wine reduces a bit.
- Add the broth, tomatoes, cinnamon sticks, thyme, and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 minutes. Turn heat off.
- Cover the pot and transfer to the 350 degrees F-heated oven. Cook in the oven for 2 1/2 hours (It's a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.)
- While the lamb shanks are cooking, prepare rice according to this recipe, or prepare 2-3 cups of orzo pasta according to package instructions.
- Serve the lamb shanks hot with a little of the veggies and braising sauce on top of rice or orzo pasta. You might also like to prepare a side salad like this 3-ingredient Mediterranean salad or Fattoush. Enjoy!
Notes
- Use dry red wine such as Merlot or Cabernet Sauvignon for the sauce; substitute beef broth if avoiding alcohol.
- For slow cooker preparation, reduce wine to 1 cup and cook on Low for 8 hours or High for 5–6 hours.
- Vegetables can be chopped ahead to save prep time.
- Leftovers store in an airtight container for up to 4 days and reheat in a covered oven-safe pot at 350°F for about 30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6lamb shanks
Amount Per Serving
Calories 4475 kcal
% Daily Value*
| Calories | 447.5kcal | 22% |
| Carbohydrates | 27.8g | 9% |
| Protein | 44.4g | 89% |
| Fat | 11.3g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 5.9g | 30% |
| Cholesterol | 127.3mg | 42% |
| Sodium | 974.4mg | 41% |
| Potassium | 1512.9mg | 32% |
| Fiber | 5.3g | 21% |
| Sugar | 6.6g | 13% |
| Vitamin A | 5461.5IU | 109% |
| Vitamin C | 31.5mg | 35% |
| Calcium | 107.8mg | 11% |
| Iron | 6.1mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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