Tender Braised Lamb Shanks

A rich and hearty dish with succulent meat that melts in your mouth, perfect for family gatherings or special occasions.

Prep Time20

Cook Time2 30

Total Time2 50

Course: Dinner, Main Course

Cuisine: American

Keyword: Braised Lamb, comfort food, Hearty Dinner, Lamb Shanks, Slow Cooker Lamb

Servings: 4 servings

Calories: 600kcal

4 pieces lamb shanks, trimmed For the star of the show
2 tablespoons olive oil For searing, adding complexity to the dish
2 pieces onions, finely chopped For depth of flavor
4 cloves garlic, minced For bold aroma
2 pieces carrots, diced For natural sweetness
2 pieces celery stalks, diced For extra richness
1 tablespoon tomato paste For a deep, savory base
4 cups beef broth For a flavorful braising liquid
2 sprigs fresh rosemary For earthiness
4 sprigs fresh thyme For aromatic depth
2 pieces bay leaves For a subtle herbal note
to taste salt and freshly ground black pepper Enhancing the meat’s natural flavors

Season the lamb shanks generously with salt and freshly ground black pepper.
In a heavy pot or Dutch oven, heat the olive oil over medium-high heat.
Once the oil is shimmering, carefully add the seasoned lamb shanks and sear them on all sides until golden-brown, approximately 4-5 minutes per side.

Remove the browned lamb from the pot and set aside.
In the same pot, add the finely chopped onions and minced garlic, and sauté until the onions are translucent.
Add the diced carrots and celery, stirring to combine.
Add the tomato paste and cook for another minute, allowing it to caramelize.

Return the seared lamb shanks to the pot, nestling them among the sautéed vegetables.
Pour in the beef broth, ensuring that the shanks are mostly submerged.
Add the fresh rosemary, thyme, and bay leaves, then bring to a gentle simmer.

Cover the pot with a tight-fitting lid and transfer to a preheated oven set at 325°F (163°C).
Braise slowly for 2 to 2.5 hours.

Remove the pot from the oven and take out the bay leaves.
Check the seasoning, adding more salt and pepper if needed.
Serve the lamb shanks over creamy mashed potatoes, polenta, or fluffy couscous, ladling the rich braising sauce on top.

For enhanced flavor, let the lamb shanks marinate overnight. Optional: Consider adding mushrooms or parsnips to the vegetable mix.