Braised Lamb Shanks
Indulge in the rich, deep flavors of Braised Lamb Shanks, a classic dish that transforms simple ingredients into a luxurious meal.
This recipe features lamb shanks slow cooked to tender perfection in a savory blend of red wine, beef broth, and aromatic herbs.
The meat, succulent and falling off the bone, is complemented by a robust sauce crafted with fresh vegetables and a hint of port.
Ingredients
Salt and pepper
2 tbsp olive oil, separated
2 garlic cloves, minced
1 onion, finely chopped (white, brown, yellow)
1 celery stalk, finely chopped (optional)
1 carrot, finely chopped (optional)
1/4 cup flour
2 cups liquid beef broth
3 cups port
1 1/2 cups red wine, or more beef broth
3 tbsp tomato paste
2 tsp dried thyme
3 dried bay leaves
4 stalks fresh parsley (optional)
Parsley for garnish (optional)
Instructions
Season lamb with salt and pepper.
Heat 1 tbsp oil in a Dutch oven or large heavy based pot over high heat.
Add 2 lamb shanks and cook, turning, until browned.
Remove then repeat with remaining lamb.
Turn heat down to medium. Add the remaining 1 tbsp oil, garlic, onion, carrot and celery.
Sauté for 5 minutes until the onion is softened.
Add flour. Mix into onion mixture.
Add remaining ingredients.
Mix – lumps are ok, they will dissolve while cooking.
Add lamb back in – the meat should be mostly submerged.
Bring to simmer, then turn heat down to medium low and cover with lid.
Simmer for 2 hours, then remove lid and simmer for 30 minutes.
Remove lamb into a bowl.
Optional: Strain sauce in Dutch oven into a bowl. Use spoon to press into onion etc. to squeeze out all the flavorful liquid. Pour sauce into Dutch oven.
Skim excess fat off sauce.
Increase heat to medium high and reduce liquid by half or until it thickens to a syrup consistency.
Return lamb shanks and juices pooled in the bowl into sauce to reheat, then serve with creamy mashed potato, garnished with parsley.
Braised Lamb Shanks FAQs
Yes, if you prefer not to use port or red wine, you can substitute with additional beef broth. The flavor profile will be slightly different but still delicious.
If you don’t have a Dutch oven, any large heavy-based pot with a lid will work. Ensure it’s suitable for both stovetop and oven, as this will maintain consistent heat during the cooking process.
The lamb shanks are done when the meat is very tender and almost falling off the bone. This usually takes about 2 to 2.5 hours of braising at low heat.
While fresh herbs like parsley enhance the flavor and add a fresh note to the dish, they are optional. You can omit them or use dried herbs as substitutes, adjusting the amount since dried herbs are more potent.
After cooking, let the sauce sit for a few minutes. Fat will rise to the surface, making it easy to skim off with a spoon. This step ensures a richer, cleaner-tasting sauce without excess grease.