Description
This classic Mediterranean braised lamb shanks recipe delivers tender, fall-off-the-bone meat infused with rich flavors from red wine, aromatic herbs, and savory vegetables. Perfect for a comforting main course, it’s ideal for special occasions or hearty weeknight dinners.
Ingredients
Scale
Lamb and Seasoning
- 4 lamb shanks (about 1 pound each)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Herbs and Spices
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon (optional)
- 2 bay leaves
Liquids
- 1 cup red wine
- 3 cups beef or chicken broth
- 1 (14.5-ounce) can diced tomatoes
Instructions
- Preheat and Season: Preheat your oven to 325°F (163°C). Season the lamb shanks all over with salt and black pepper to prepare them for browning.
- Sear the Lamb: Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Brown the lamb shanks on all sides, about 10–12 minutes total, to develop deep flavor. Remove and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery. Cook for 5–6 minutes until softened and fragrant.
- Add Aromatics and Spices: Stir in the minced garlic, tomato paste, dried rosemary, thyme, and cinnamon if using. Cook for 1–2 minutes until the mixture becomes fragrant.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Allow it to simmer for 2–3 minutes to reduce slightly.
- Add Broth and Tomatoes: Stir in the beef or chicken broth, diced tomatoes, and bay leaves. Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
- Braise in Oven: Cover the pot tightly with a lid and transfer it to the preheated oven. Braise the lamb shanks for 2 1/2 to 3 hours until the meat is fall-off-the-bone tender.
- Finish the Sauce: Remove the lamb shanks. Skim off any excess fat from the surface of the sauce. If necessary, simmer the sauce gently on the stovetop to thicken it slightly before serving.
- Serve: Plate the lamb shanks and spoon the rich sauce over the top. This dish pairs beautifully with mashed potatoes, polenta, or crusty bread for a complete meal.
Notes
- For deeper flavor, marinate the lamb shanks in garlic, rosemary, and olive oil for a few hours before cooking.
- This dish tastes even better the next day, making it ideal for make-ahead dinners or holiday meals.
