These gorgeous braised lamb shanks are slowly cooked with vegetables in a rich red wine-based sauce. This is hands down the best method for fall-off-the-bone tender lamb shanks!
Why this recipe works
This braised lamb shanks recipe is a stunner. Not only visually, but it hits the tastebuds in the most delightful way. After braising in a bath of red wine along with onion, celery, garlic, and carrots plus fresh rosemary and bay leaves… you can guarantee they’re insanely flavorful.
Lamb shanks are a tough cut of meat, but braising them transforms them into tender, melt-in-your-mouth hunks of perfection especially when served osso bucco style with creamy mashed potatoes or risotto.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
LAMB SHANKS – You can typically find lamb shanks behind the meat counter at the grocery store or at your local butcher. You will need 3 1/2 pounds for this recipe which should be 2 shanks.
VEGETABLES – Onions, celery, carrots, and garlic are our go-to veggies for braising. You can substitute with vegetables you have on hand such as potatoes, leeks, or mushrooms if desired.
WINE – The red wine adds depth and acidity to the braising liquids. It isn’t necessary to use expensive red wine, but you’ll definitely want to choose one you enjoy the flavor of! Most of the alcohol will evaporate in the process while still leaving behind tons of flavor. Cabernet Sauvignon, Merlot, or Zinfandel all pair beautifully with lamb.
BOUILLON – We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and we have found that it has a more intense flavor, and is easily reconstituted with water. You can certainly use broth or stock instead. Just replace the amount of water in the recipe with stock and omit the base.
How to Make Braised Lamb Shanks
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F.
- Rub 2 Tablespoons of the olive oil all over the lamb shanks. Season both sides with 1 teaspoon of the garlic salt and 1/2 teaspoon of the pepper.
- Add remaining 2 Tablespoons of olive oil to the Dutch oven and heat over medium-high heat until shimmering.
- Add lamb shanks and sear well on both sides, about 4-5 minutes total. Remove from heat and set aside.
- To the oil in the Dutch oven add onion, celery, carrots, remaining 1 teaspoon garlic salt, and remaining 1/2 teaspoon black pepper. Saute for 2 minutes then add garlic. Saute another 2 minutes.
- Stir in tomato paste, beef base, and red wine. Bring to a gentle boil.
- Add shanks back to the pot and add water (should almost cover the meat, it’s okay if it’s completely immersed). Bring to a gentle boil and allow to simmer for 4-5 minutes. Add rosemary and bay leaves.
- Remove from heat and place cover on Dutch oven. Place covered pot in preheated oven and bake for 2 1/2 hours.
- Remove shanks from the pot and set aside. Tent with foil to keep warm.
- Strain and reserve liquid, discarding the solids. Skim fat off the liquid, we like to use a fat separator.
- To make a gravy, whisk cornstarch or flour into the liquid.
Frequently Asked Questions & Expert Tips
Yes, if preferred, you can substitute the red wine with beef stock.
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Because lamb shanks are so delicate I would recommend reheating them in a 300F oven covered with aluminum foil for 20-25 minutes as opposed to microwaving them. If needed, you can add a splash of water or beef stock to help loosen the sauce.
You can prep a few items ahead of time, such as chopping the vegetables and measuring out all other ingredients. Keep those ingredients covered and refrigerated if necessary until ready to use.
Serving Suggestions
Serve your braised lamb shanks over a bed of mashed potatoes, polenta, risotto, or couscous (anything that can soak up the extra braising liquids!). Pair with a leafy dinner salad on the side.
More Lamb Recipes
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Braised Lamb Shanks
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 3 ½ pounds lamb shanks 2 shanks
- 4 Tablespoons olive oil divided
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 Tablespoon minced garlic
- 1 Tablespoon tomato paste
- 2 Tablespoons Better than Bouillon beef base
- ½ cup dry red wine
- 3 cups water
- 2 sprigs fresh rosemary
- 3 bay leaves
- 2 teaspoons cornstarch or flour optional for thickening gravy
Things You’ll Need
Before You Begin
- Cabernet Sauvignon, Merlot, or Zinfandel are all great red wine choices for braising lamb.
- For a lower carb version, use xanthan gum as your thickening agent instead of cornstarch or flour.
- We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and we have found that it has a more intense flavor, and is easily reconstituted with water. You can certainly use broth or stock instead. Just replace the amount of water in the recipe with stock and omit the base.
Instructions
- Preheat oven to 350 F.
- Rub 2 Tablespoons of the olive oil all over the lamb shanks. Season both sides with 1 teaspoon of the garlic salt and 1/2 teaspoon of the pepper.3 1/2 pounds lamb shanks
- Add remaining 2 Tablespoons of the olive oil to the Dutch oven and heat over medium-high heat until shimmering.
- Add lamb shanks and sear well on both sides, about 4-5 minutes total. Remove from heat and set aside.
- To the oil in the Dutch oven add onion, celery, carrots, remaining 1 teaspoon garlic salt, and remaining 1/2 teaspoon black pepper. Saute for 2 minutes then add garlic. Saute another 2 minutes.1 cup chopped onion, 1 cup chopped celery, 1 cup chopped carrots, 1 Tablespoon minced garlic
- Stir in tomato paste, beef base, and red wine. Bring to a gentle boil.1 Tablespoon tomato paste, 2 Tablespoons Better than Bouillon beef base, 1/2 cup dry red wine
- Add shanks back to the pot and add water (should almost cover the meat, it’s okay if it’s completely immersed). Bring to a gentle boil and allow to simmer for 4-5 minutes. Add rosemary and bay leaves.3 cups water, 2 sprigs fresh rosemary, 3 bay leaves
- Remove from heat and place cover on Dutch oven. Place covered pot in preheated oven and bake for 2 1/2 hours.
- Remove shanks from the pot and set aside. Tent with foil to keep warm.
- Strain and reserve liquid, discarding the solids. Skim fat off the liquid, we like to use a fat separator.
- To make a gravy, whisk cornstarch or flour into the liquid.2 teaspoons cornstarch or flour
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Because lamb shanks are so delicate I would recommend reheating them in a 300F oven covered with aluminum foil for 20-25 minutes as opposed to microwaving them. If needed, you can add a splash of water or beef stock to help loosen the sauce.
Nutrition
Chef Antoine Davis
Latest posts by Chef Antoine Davis (see all)
- Philly Cheesesteak Pasta - April 17, 2025
- Coconut Chicken - April 15, 2025
- Braised Lamb Shanks - April 8, 2025
Leave a Reply