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Home » Recipes » Slow braised lamb shanks

Slow braised lamb shanks

April 12, 2022 by Alida Ryder 30 Comments

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Slow braised lamb shanks in a delicious, rich red wine sauce is the kind of showstopping comfort food cravings are made of. Perfect for a cozy dinner in and a great alternative for roast lamb at Easter.

Slow-braised lamb shanks

Ingredients

The star of this dish is of course the lamb shanks but without all the aromatics and that delicious sauce, they would be quite boring. To build a rich sauce, I start by sautéing a mirepoix of onion, carrots and celery. Garlic, rosemary and bay leaf add fragrance and aroma. Other herbs like fresh thyme or oregano would work well with the lamb too. The sauce consists of tomato paste, red wine and stock or broth.

  • Lamb shanks. 
  • Onions.
  • Carrots.
  • Celery.
  • Garlic.
  • Rosemary.
  • Bay leaf. 
  • Tomato paste. 
  • Red wine. Any dry red wine like Pinot Noir or Cabernet Sauvignon will work well.
  • Stock. Lamb/beef broth.
  • Salt and black pepper.

How to cook lamb shanks

  1. Sear the lamb: Heat a large pot or Dutch Oven (I use a braiser) over medium-high heat. Pat the lamb dry with paper towels then drizzle with a little olive oil and season generously with salt. Add to the pot and sear until well-browned on all sides. Remove and set aside.
  2. Start the sauce: In the same pot, sauté the onions, carrot, celery, garlic and herbs until soft and fragrant. I like to let the vegetables cook until they are starting to brown to develop as much flavor as possible. Pour in the liquid (the wine and stock), stir well and bring to a boil. Add the lamb back to the sauce, then cover with a lid.
  3. Braise: Place in a preheated oven. Allow to braise for 2-3 hours until the shanks are tender and the gravy has reduced. Serve with mashed potatoes, rice or polenta.

Slow-braised lamb shanks

When are lamb shanks done?

Lamb is safe to eat at 62ºC/145ºF. It will be cooked to medium-rare at that temperature. As lamb shanks are a cut of meat filled with connective tissue, it needs low, slow cooking to break all of that down. Therefore, the temperature of lamb shanks is less important. You will know they are cooked when the meat comes away from the bone easily.

Can I cook this recipe in a slow cooker?

Yes, you definitely can. I would still brown them in a pan/skillet before adding to the slow cooker with the remaining ingredients. Cook on low for 8-10 hours, depending on the size of the lamb shanks. Similarly, you can cook this recipe in an Instant pot or pressure cooker. Cook on high pressure after searing for 45 minutes to an hour until the lamb is soft and fork tender.

Can I make this in advance?

This lamb shank recipe is great to make in advance, it also freezes very well. Cook the lamb shanks the day before you are planning on serving, according to instructions then allow to cool. Cover with foil or plastic wrap and place in the fridge. To reheat, add a cup of stock and gently simmer until hot throughout. To freeze, place the cooked shanks in an airtight container and freeze for up to 3 months. Thaw completely before reheating.

What to serve with lamb shanks?

The soft succulent meat loves a creamy side dish or something to mop up all that delicious sauce. Mashed potatoes, polenta or rice are great choices. I like making mashed sweet potatoes too and cauliflower mash would be a great low carb option.

  1. Cauliflower mash
  2. Maple butter mashed sweet potatoes
  3. Garlic parmesan mashed potatoes
  4. Soft polenta
  5. Steamed rice or pilaf 

Slow-braised lamb shanks

Lamb recipes

  1. Easy sticky lamb ribs
  2. Slow roasted Greek lamb
  3. Lamb ragu with cauliflower gnocchi
  4. Irish lamb stew
  5. Easy lemon-garlic lamb chops
Slow-braised lamb shanks

Slow braised lamb shanks

Slow braised lamb shanks in a delicious, rich red wine sauce is the kind of showstopping comfort food cravings are made of. 
4.48 from 138 votes
Print Pin Rate
Course: Dinner
Cuisine: South African
Keyword: Lamb recipe, Lamb shanks, Slow braised lamb shanks
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6
Calories: 277kcal
Author: Alida Ryder

Ingredients

  • 2 tbsp olive oil
  • 4 lamb shanks
  • 1 large onion finely chopped
  • 2 large carrots peeled and finely chopped
  • 2 celery ribs/sticks finely chopped
  • 4 garlic cloves thinly sliced
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 2 tbsp tomato paste
  • 1½ cups red wine
  • 2 cups lamb/beef stock
  • salt and pepper to taste

Instructions

  • Pre-heat the oven to 160ºC/320ºF. 
  • Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
  • In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce. 
  • Cover with a lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks half-way through cooking and add more stock if necessary. 
  • Remove from the oven and serve. 

Nutrition

Calories: 277kcal | Carbohydrates: 8g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 84mg | Sodium: 318mg | Potassium: 691mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4090IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 3mg
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Filed Under: Dinner Recipes, Gluten Free, Meat, Recipes Tagged With: braised lamb shanks, comfort food, crockpot, dinner, lamb recipe, lamb shank recipe, lamb shanks, slow braised lamb shanks, slow cooker

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Comments

  1. Karen Willchuk

    July 22, 2021 at 3:02 AM

    One if my favourite recipes. If you want to impress your dinner party guests with your cooking skills this is definitely going to do it!!

    Reply
  2. Liz

    April 3, 2021 at 9:03 PM

    Delicious! I’m making it again for Easter.

    Reply
  3. Joann

    March 22, 2021 at 11:52 PM

    Can you substitute lamb for beef?

    Reply
    • Alida Ryder

      March 23, 2021 at 5:02 PM

      You could, yes.

      Reply
  4. Canan

    January 28, 2021 at 8:03 PM

    Just made this yesterday for diner on a cold, snow night. It came out absolutely perfect and was so, so delicious!! Thank you for a flavorful, easy to make recipe. Loved it!

    Reply
  5. Terrecina Williams

    October 5, 2020 at 2:01 PM

    hi can i leave the tomato puree out as i am allergic to tomatoes thanks

    Reply
    • Alida Ryder

      October 19, 2020 at 11:15 AM

      Yes, absolutely. Just add more stock.

      Reply
  6. Nicole

    May 14, 2020 at 9:13 PM

    Going to try this recipe on the weekend..as I will be using my slow cooker, I’ll brown the shanks first however do you recommend browning the carrots, celery and onion also or I can add them straight into the slow cooker raw pls? I plan to cook it on low for 8 hrs. Thanks so much

    Reply
    • Alida Ryder

      May 19, 2020 at 3:19 PM

      I would brown everyone off before adding to the slow-cooker and then deglaze the pan you browned everything in with stock or water and pour that in as well.

      Reply
      • Laurenne See

        October 16, 2020 at 7:31 PM

        Hi this looks amazing! I can’t eat tomato paste or bay leave. Do you think I could just use the red wine & flour to thicken if necessary? Any other substitutes? Thanks!

        Reply
        • Alida Ryder

          October 19, 2020 at 11:04 AM

          Absolutely!

          Reply
    • Gabriela

      April 3, 2021 at 3:12 PM

      Hi! How long did you cook them in the slow cooker?

      Reply
      • Alida Ryder

        April 19, 2021 at 3:49 PM

        6-8 hours.

        Reply
  7. Tanya

    April 30, 2020 at 12:31 PM

    If I don’t have red wyn what else can I use.

    Reply
    • Alida Ryder

      May 1, 2020 at 9:45 AM

      Beef stock + 1 tbsp Balsamic vinegar will work well.

      Reply
  8. DIna Clark

    April 12, 2020 at 9:33 PM

    I made these last week and they were amazing. My husband doesn’t usually eat lamb but he devoured this. So making them today again for Easter dinner. Thanks for the recipe!!!

    Reply
  9. Kelly

    December 23, 2019 at 9:42 PM

    Found your recipe so we broke out if our tried and true method because yours sounded so flavorful. Glad we did! A new favorite!!

    Reply
    • Alida Ryder

      December 28, 2019 at 3:13 PM

      I’m so happy to hear that. 🙂

      Reply
  10. Duane

    November 24, 2019 at 6:18 AM

    Used this recipe with goat shanks, the sauce was stunning over polenta. I cut my shanks in 3 pieces, as they were large.

    Reply
  11. Allan

    October 23, 2019 at 3:07 AM

    My wife and I loved. The recipe. Neither of us are big on rosemary so left it out.

    Reply
  12. Abigail

    March 23, 2019 at 8:23 PM

    Had friends over for lunch and made your lamb shanks. Everyone loved it and can’t wait to make again. 10/10!

    Reply
    • Alida Ryder

      March 23, 2019 at 8:38 PM

      So pleased to hear that.

      Reply
    • Catherine

      April 28, 2020 at 2:14 PM

      I know it says full bodied red wine, but do you have any specific brand/suggestion? I’ve never cooked with red wine so I’m a little nervous! Thinking to make this over the weekend! Any help will be appreciated, thank you ?

      Reply
      • Alida Ryder

        May 1, 2020 at 9:56 AM

        I would go for a Merlot or Cabernet Sauvignon. It doesn’t need to be an expensive wine but try to not go for the cheapest bottle either. Hope you love this recipe!

        Reply
  13. Anne

    March 23, 2019 at 8:22 PM

    Absolutely delicious. The lamb was so soft and the sauce so delicious, we fought over the last bit in the pan. Thanks!

    Reply
    • Alida Ryder

      March 23, 2019 at 8:38 PM

      So glad that doesn’t only happen in our house. 😉

      Reply
  14. Lisa Huff

    March 19, 2019 at 2:49 AM

    Yum Yum Yum! Looks delicious!

    Reply
    • Alida Ryder

      March 20, 2019 at 2:50 PM

      Thanks Lisa!

      Reply
  15. Mary Ann | The Beach House Kitchen

    March 19, 2019 at 2:47 AM

    These look absolutely mouthwatering Alida! Still comfort food season here. Need to get these on the menu!

    Reply
    • Alida Ryder

      March 20, 2019 at 2:50 PM

      You’ll love them Mary Ann. They’re a classic!

      Reply

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Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

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