Lamb Shanks
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Unrated
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
3 hrs
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Servings
4 servings
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Calories
489 kcal
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Course
Main Course, Dinner
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Cuisine
American
Lamb Shanks
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Unbelievably tender braised lamb shanks are easier to make than you think! The oven does most of the work for you in this Dutch oven recipe.
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Ingredients
- 4 lamb shank 1 to 1 ½ pounds each
- 4 teaspoons kosher salt divided
- 2 teaspoons black pepper divided, ground
- 2 tablespoons canola oil divided, plus additional as needed, or similar neutral cooking oil
- 2 yellow onion chopped (about 3 cups, medium
- 4 carrot scrubbed and ½-inch diced (about 2 cups, medium
- 2 celery diced (about 1 ½ cups, stalks
- 6 garlic chopped, large cloves
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- 1 teaspoon fennel seed optional
- 1 ½ cups white wine such as Sauvignon Blanc, dry
- 1 crushed tomatoes 28-ounce can
- 1 beef broth reduced-sodium, 14.5-ounce can
- 2 bay leaf
- parsley optional for serving, chopped, fresh
- potato for serving, mashed potatoes, pasta, or risotto
- pasta
- Risotto
Instructions
- Position the oven racks such that you can fit a large, covered Dutch oven inside it (make sure it is at least 5.5 quarts, which will be a tight fit). Preheat to 325°F. Bring the lamb shanks to room temperature. Season all over with 2 teaspoons salt and 1 teaspoon pepper.
- In a large Dutch oven or similar large, heavy-bottomed pot, heat 1 tablespoon of the canola oil over medium-high heat. Once the oil is hot and shimmering, add two of the lamb shanks. Brown on all sides, turning them every few minutes, until they are seared all over—this process will take about 8 minutes or so. Remove to a plate. Repeat with the following shanks (you shouldn't need more oil at this point, but if you do, go ahead and drizzle some in if the pot seems dry).
- Add the remaining 1 tablespoon oil to the now empty pot and reduce the heat to medium. Add the onions, carrots, and celery. Cook until the vegetables begin to soften, 8 to 10 minutes.
- Add the garlic, cumin, oregano, and fennel seed (if using), and cook for about 30 seconds, until the garlic is fragrant.
- Pour in the wine, stirring to scrape up the stuck on bits from the bottom of the pan.
- Add the crushed tomatoes, bay leaves, broth, and remaining 2 teaspoons salt and 1 teaspoon pepper.
- Return the lamb shanks to the pot, nestling them into the liquid (the pot will likely be VERY full). Increase the heat and bring to a gentle simmer. Once the sauce is bubbling, cover the pot, then carefully transfer it to the oven.
- Let the lamb shanks braise for 2 hours, uncovering and using tongs to carefully turn them once halfway through.
- Uncover and continue baking for 30 minutes more. The lamb should be super tender and barely hanging onto the bone; if it's not, continue cooking uncovered longer as needed.
- Remove the lamb to a serving plate and cover to keep warm. Fish out and discard the bay leaves.
- Carefully strain the cooking liquid into a large bowl, pressing the veggies against the strainer to extract as many juices as possible. Discard the veggies; they've done their job!
- Return the sauce to the pot and simmer a few minutes to thicken it further if desired. Serve the lamb shanks over the mashed potatoes, with the sauce spooned over the top and a sprinkle of parsley as desired.
Notes
- TO STORE: Transfer leftover lamb shanks to an airtight container with the sauce. Refrigerate for up to 4 days.
- TO STORE: Transfer leftover lamb shanks to an airtight container with the sauce. Refrigerate for up to 4 days.
- TO REHEAT: Warm leftover lamb shanks with the sauce in an oven-safe skillet or covered in a baking dish. Reheat in the oven at 350ºF until it’s warmed through. The stovetop will also work, but you may need to add a splash of broth.
- TO FREEZE: Transfer leftovers to a freezer bag and press out the excess air, or place the lamb shanks in an airtight container. Freeze for up to 3 months and thaw in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
489kcal
(24%)
Carbohydrates
31g
(10%)
Protein
46g
(92%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.03g
(2%)
Cholesterol
127mg
(42%)
Potassium
1625mg
(35%)
Fiber
7g
(28%)
Sugar
15g
(30%)
Vitamin A
10652IU
(213%)
Vitamin C
28mg
(31%)
Calcium
159mg
(16%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 489kcal | 24% |
| Carbohydrates | 31g | 10% |
| Protein | 46g | 92% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 127mg | 42% |
| Potassium | 1625mg | 35% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 10652IU | 213% |
| Vitamin C | 28mg | 31% |
| Calcium | 159mg | 16% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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