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Herb Braised Lamb Shanks
5 from 18 votes

Herb Braised Lamb Shanks

Herb Braised Lamb Shanks features tender lamb slowly cooked in a savory mixture of red wine, tomato paste, tomato sauce, and an aromatic herb bundle including lemon peel, bay leaves, rosemary, thyme, and cloves. The lamb is browned to develop flavor before simmering in this rich broth, resulting in meat that is flavorful and falls off the bone. This recipe requires a bit of simmering time but delivers a deeply seasoned dish ideal for hearty meals.

Prep Time
1 hr
Cook Time
2 hrs
Total Time
3 hrs
Servings: 4 servings
Calories: 485 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

  • 4 lamb shank
  • 1/4 cup extra virgin olive oil divided
  • 1 onion minced, white, large
  • 1 lemon
  • 2 bay leaf
  • 2 rosemary plus 4 sprigs for garnish, fresh sprigs
  • 2 fresh thyme sprigs
  • 5 clove whole
  • 1 cup red wine Zinfandel, Cabernet Sauvignon, Bordeaux, dry
  • 3 tablespoons tomato paste
  • 1/2 cup tomato sauce
  • 6 cups chicken broth low sodium
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Use a potato peeler to remove the peel from the lemon, set peel aside. Juice the lemon, reserve juice. Wrap lemon peel, bay leaves, rosemary sprigs, and whole cloves in a patch of cheesecloth, tie up to form an herb bundle. Season lamb shanks generously with salt and pepper.
  2. Heat a large, wide pot on medium. Sauté minced onions in 2 tbsp olive oil until they start to brown.
  3. Remove onions from hot pot and place them in a bowl; do not rinse pot. Add 2 tbsp olive oil to the pot and add seasoned lamb shanks, sauté until brown on all sides (about 12 minutes).
  4. Remove lamb shanks and put them on a plate, return onions to the pot. Add wine, tomato paste, lemon juice, herb bundle, thyme, and tomato sauce, bring to a boil. Let mixture simmer for a few minutes, scraping up and brown bits that are stuck to the bottom and edges of the pan.
  5. Place lamb shanks in sauce in pot and cover with chicken broth. Bring to a boil, then reduce heat to medium. Simmer uncovered for a ½ hour. Turn the shanks and partially cover the pot. Reduce heat to medium low and simmer for about 1 ½ hours, turning shanks once every half hour, until meat is very tender.
  6. Remove shanks from the sauce and take out the herb bundle; squeeze all the herb juice from the bundle into the sauce. Skim the fat from the sauce, then simmer the sauce on medium heat for about 15 minutes until it’s thickened and reduced. Taste the sauce; add salt and pepper to taste, if desired.
  7. Serve lamb shanks over mashed potatoes or polenta; spoon sauce liberally over the lamb before serving. Garnish with a sprig of fresh rosemary on each plate.

Notes

  • A potato peeler is needed to remove the lemon peel for the herb bundle.
  • Use cheesecloth to bundle the lemon peel, bay leaves, rosemary sprigs, and cloves, securing to infuse flavors and simplify removal.
  • A large, wide pot or deep sauté pan with a lid is essential for proper browning and simmering.

Nutrition Information

Calories 485kcal (24%) Carbohydrates 15g (5%) Protein 48g (96%) Fat 22g (34%) Saturated Fat 5g (25%) Cholesterol 127mg (42%) Sodium 510mg (21%) Potassium 1042mg (22%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 354IU (7%) Vitamin C 22mg (24%) Calcium 52mg (5%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 485

% Daily Value*

Calories 485kcal 24%
Carbohydrates 15g 5%
Protein 48g 96%
Fat 22g 34%
Saturated Fat 5g 25%
Cholesterol 127mg 42%
Sodium 510mg 21%
Potassium 1042mg 22%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 354IU 7%
Vitamin C 22mg 24%
Calcium 52mg 5%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.