Braised Lamb Shanks on Stovetop
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Braised lamb shanks are delicious and fairly easy to prepare. Indeed, it’s perhaps the perfect cut for those who like their meat cooked long, fork-tender, and full of flavor. This is slow-cooked on the stovetop for a few hours.
Nothing says comfort food like a good lamb recipe. Right? In our home, lamb is usually the preferred meat on holidays and special occasions.
Lamb shanks are cuts of meat taken from the lower leg of a lamb. They are known for their flavorful and tender meat, which becomes even more succulent when braised.
Braising is an easy, slow-cooking technique that relies on a tight-fitting lid to hold heat and moisture inside the pot and to cook the food in its own juices.
Lamb shanks are rich, saucy, and delicious. Compared to other slow-cooked meat, this one has the marrow from the hollow bones that adds more flavor to the sauce.
Why make this lamb shank recipe?
- This is a simple and easy recipe that gets done on the stovetop. It is slow-cooked for a few hours and gives fork-tender meat.
- And the best part is, that there are few ingredients and not much chopping and sautéing.
- The flavor of the meat cooked in red wine and tomatoes is hearty and wholesome.
- The prep time for this dish is just about 20 minutes and the oven does the rest of the cooking. It takes a few hours for the meat to cook and become fork-tender.
- And this dish gets better over time, which means making it a day ahead is in your favor and perfect for entertaining.
- I love to serve lamb shanks with mashed potatoes or steamed rice but cauliflower mash or polenta works just as well.
- Also, leftovers will keep in an airtight container in the fridge for a week and can be frozen for up to a month.
Ingredients and substitutes
- Lamb shanks – These are inexpensive cuts of meat often left behind from the leg of lamb. Having said that, you can also use beef shanks or lamb stew meat for this recipe.
- Olive oil – Despite trimming excess fat, lamb is a fatty piece of meat so you don’t need much oil. And since we use high heat for searing, I would not recommend extra virgin olive oil.
- Veggies – Onion, carrots, celery, and garlic make the perfect aromatics for this dish. They cook down during the cooking resulting in a thick gravy. And if you want to serve the lamb shanks with veggies, you can add large carrots pieces and a few large diced potatoes as well.
- Tomatoes – A can of whole or crushed tomatoes enriches and gives a lovely color to the gravy.
- Broth – I’ve used chicken but beef broth or beef stock would work too. If you don’t have broth, use 1 tbsp of chicken bullion with 2 cups of water.
- Vinegar – Enhances the tang of the tomatoes. I’ve used white vinegar but red wine vinegar works just as well.
- Red wine – Similar to my beef bourguignon, I like to use a merlot, pinot noir, or chianti. Most importantly, use wine that you like to drink, no cooking wines or wine that you would not drink.
- Fresh herbs – I am using fresh thyme and fresh rosemary for the best flavor.
Braised Lamb Shanks Recipe
- Prep – Thaw the shanks for at least an hour before you plan to cook. Place them on clean paper towels and pat them dry.
Pro tip – The shanks must be dry. Otherwise, they will stew instead of sear. Time permitting, I like to leave to thaw them uncovered in the fridge overnight so that excess moisture can dry out.
- Sear – Use a large oven-safe pan such as a Dutch oven, that will accommodate all the shanks. Add one tbsp oil. Sear the shanks on each side for at least 2 to 3 minutes. Remove from the pan and set aside.
Pro tip – Keep the heat on medium to high and do not turn the shanks for the first two minutes. This will ensure good caramelization.
Saute
- Saute – In the same pan, add the olive oil and saute the onion until caramelized. Add the brown sugar and cook a minute more. Then, add the garlic, carrots, and celery. Sauce for 2 to 3 minutes until almost tender.
Pro tip – Don’t make haste. Keep the heat on medium and give the onions time to sweat and caramelized. This really enhances the flavor of the dish.
- Gravy – Next, add the flour and cook for 2 minutes. Next, add the can of (crushed) tomatoes and vinegar followed by the red wine. Simmer for 2 to 3 minutes then add the bay leaves, fresh herbs, Worcestershire sauce, sriracha, and season with salt and pepper. Then, add the broth and return the shanks back to the pan.
Pro tip – We want to boil the red wine for just two minutes to cook out some of the alcohol. They must be almost submerged under the cooking liquid so they cook evenly.
Braise
- Cook – Reduce the heat to low. Cover the pan and let simmer on low heat for 2 to 3 hours or until the meat is fork-tender. Stir every 20 minutes adding 1/4 to 1/2 cup water, if necessary, to prevent it from scorching at the bottom.
Pro tip – I am using aluminum foil below my cover to ensure tight seas. - Garnish – When done, garnish with chopped parsley before serving.
Tips for Success
Braised lamb shanks are a delicious and comforting dish. Here are some tips to help you make stovetop braised lamb shanks:
- Choose the right lamb shanks: Look for lamb shanks that have a good amount of meat and are evenly sized. This will ensure even cooking and tender results.
- Use the right pan – A Dutch oven or heavy bottom pot works best for such slow-cooking dishes. Alternatively, you can transfer it to the slow cooker and cook it for 6 to 8 hours on low.
- Season and sear the shanks: Before braising, season the lamb shanks generously with salt and pepper. Heat some oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb shanks on all sides until nicely browned. This step adds flavor and helps to seal in the juices.
- Prepare the braising liquid: Remove the seared lamb shanks from the pot and set them aside. Add diced onions, carrots, celery, and garlic to the pot. Sauté the vegetables until they start to soften and develop some color. This will add depth to the braising liquid. You can also add herbs like rosemary, thyme, or bay leaves for additional flavor.
- Deglaze the pot: Pour in a flavorful liquid to deglaze the pot and scrape up any browned bits from the bottom. Red wine, beef or lamb broth, or a combination of both are common choices. This step adds richness to the braising liquid.
- Return the lamb shanks to the pot: Place the seared lamb shanks back into the pot, nestled among the vegetables. Make sure they are submerged in the braising liquid but not fully covered.
- Simmer on low heat: Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the lamb shanks to simmer gently for about 2 to 3 hours, or until they are tender and the meat easily pulls away from the bone. Check on the shanks occasionally and turn them over halfway through the cooking time for even cooking.
- Adjust the seasoning: Taste the braising liquid and adjust the seasoning with salt and pepper, if needed. You can also add a touch of sweetness with a spoonful of honey or a sprinkle of brown sugar, if desired.
- Serve and garnish: Carefully remove the lamb shanks from the pot and transfer them to a serving dish. Spoon some of the braising liquid and vegetables over the shanks. You can garnish with fresh herbs, such as chopped parsley or mint, to add freshness and color.
- Pair with sides: Braised lamb shanks are often served with sides like mashed potatoes, polenta, or couscous. These starchy accompaniments help soak up the flavorful braising liquid.
Remember to adjust the cooking time depending on the size and tenderness of the lamb shanks. The longer and slower they cook, the more tender they will become. E
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Troubleshooting
If you encounter any issues while braising lamb shanks, here are some troubleshooting tips to help you overcome common challenges:
- Tough or dry meat: If your lamb shanks turn out tough or dry, it usually means they were not cooked long enough. Return them to the oven and continue braising until the meat becomes tender and easily falls off the bone. You can also try lowering the oven temperature slightly and cooking them for a longer duration to achieve a more tender result.
- Lack of flavor: If your braised lamb shanks lack flavor, it could be due to insufficient seasoning or not allowing enough time for the flavors to develop. Make sure to generously season the lamb shanks with salt, pepper, and additional spices, and consider marinating them beforehand to enhance the flavor. Also, ensure that the braising liquid is well-seasoned and flavorful. If needed, add more seasoning or herbs during the cooking process and allow the dish to simmer for longer to deepen the flavors.
- Excessive fat: If you find that there is too much fat in the braising liquid or on top of the lamb shanks, you can skim off the excess fat using a spoon or a fat separator. Alternatively, you can refrigerate the braising liquid after cooking, and the fat will solidify on the surface, making it easier to remove.
- Insufficient braising liquid: If you find that the braising liquid has evaporated too quickly or is insufficient to cover the lamb shanks, add more broth (such as broth or wine) to the dish. Make sure to maintain a sufficient amount of liquid throughout the cooking process to keep the meat moist and flavorful.
- Uneven cooking: If the lamb shanks are cooking unevenly, it could be due to variations in the size or shape of the shanks. To mitigate this, you can rotate or turn the shanks occasionally during the braising process to ensure even exposure to the heat. Additionally, ensure that the lamb shanks are placed in a single layer in the braising dish and not crowded together, which can hinder even cooking.
Remember that braising is a slow and patient cooking method, so adjusting cooking times and temperatures as needed can help you achieve the desired results.
Creative ways to serve lamb shanks
Braised lamb shanks can be served in various creative and delicious ways to elevate your dining experience. Here are some ideas to inspire you:
- Classic Presentation: Serve the lamb shanks with the braising liquid as a sauce, alongside creamy mashed potatoes or buttery polenta. Garnish with fresh herbs like parsley or thyme for a simple and elegant presentation.
- Mediterranean Twist: Add a Mediterranean touch by serving the lamb shanks with couscous or herbed rice. Accompany it with a refreshing cucumber and tomato salad, tzatziki sauce, and warm pita bread for a flavorful meal.
- Asian Fusion: Create an Asian-inspired dish by serving the lamb shanks over a bed of fragrant jasmine rice. Drizzle with a glaze made from the braising liquid, soy sauce, honey, and ginger. Garnish with sliced scallions and sesame seeds for added flavor and texture.
- Tacos or Wraps: Shred the braised lamb meat and use it as a filling for tacos or wraps. Top it with your favorite salsa, guacamole, or pickled vegetables. Add a squeeze of lime and some fresh cilantro for a burst of freshness.
- Shepherd’s Pie: Use the tender braised lamb meat as a hearty shepherd’s pie base. Top it with creamy mashed potatoes and bake until golden and bubbling. It’s a comforting and satisfying dish that combines flavors and textures.
- Gourmet Pizzas: Create a gourmet pizza using braised lamb shreds as a topping. Combine it with caramelized onions, goat cheese, and a drizzle of balsamic reduction for a unique and delicious pizza experience.
- Stuffed Vegetables: Hollow out vegetables like bell peppers, eggplants, or zucchinis and stuff them with the braised lamb and some cooked rice or quinoa. Top with grated cheese and bake until the vegetables are tender and the cheese is melted and golden.
- Moroccan Tagine: Transform the braised lamb shanks into a Moroccan-style tagine. Add spices like cumin, coriander, cinnamon, and dried fruits such as apricots or dates to the braising liquid. For an aromatic dish, serve it with couscous and garnish with slivered almonds and fresh cilantro.
- Gourmet Sandwiches: Pull apart the tender lamb meat and pile it onto a crusty roll or baguette. Add caramelized onions, arugula, and a dollop of tangy sauce like horseradish cream or aioli. This creates a hearty and flavorful sandwich.
- Lamb Ragu: Shred the braised lamb and use it as the base for a rich and meaty ragu sauce. Serve the ragu over pasta like pappardelle or gnocchi, and sprinkle with grated Parmesan cheese and chopped fresh herbs.
Frequently asked questions
How long will this recipe for braised lamb shanks keep?
Leftovers will keep in an airtight container in the fridge for a week and can be frozen for up to a month.
Do you have to sear lamb shanks?
Searing gives the lamb a nice color and caramelization. The caramelization adds tons of flavor, but most importantly, searing helps keep all the meat juices inside, which prevents it from drying out during the cooking process.
What kinds of liquid works best for braising?
Popular liquids for braising lamb shanks include red wine, beef or vegetable broth, or a combination of these. These liquids add flavor and richness to the dish. You can also incorporate other ingredients such as tomatoes, vinegar, or Worcestershire sauce for additional depth of flavor.
How long do shanks take to cook?
Lamb shanks are best cooked slow and long on low heat. It can take from 2 to 3 hours in the oven or stovetop and up to 6 to 8 hours in a slow cooker. Alternatively, you cook them under pressure using a pressure cooker or instant pot for about 35 to 40 minutes.
Can I cook lamb shanks without red wine?
Absolutely, just substitute the red wine with more broth as cooking liquid and cook as suggested in the recipe.
Can I cook lamb shanks ahead of time?
These lamb shanks can be made ahead of time. The flavors develop even more when the dish sits for a while. After braising, cool the lamb shanks in their cooking liquid and refrigerate them. When ready to serve, gently reheat them in the oven or stovetop, basting them with the liquid to keep them moist.
What side dish do you serve with lamb shanks?
Almost any vegetable works great on the side. Try
quick garlic sesame asparagus or garlic Parmesan asparagus, Swiss chard patties, sesame green beans, oven-baked butternut squash, oven-baked carrot sticks.
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Easy Braised Lamb Shanks Stovetop
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325°F / 165°C / Gas Mark 3
Calories: 415kcal
Adjust Servings Here: 4 servings
Description
Braised lamb shanks are delicious and fairly easy to prepare. Indeed, it’s perhaps the perfect cut for those who like their meat cooked long, fork-tender, and full of flavor. This is slow-cooked on the stovetop for a few hours.
Video
Ingredients
- 4 large (1 kg) Lamb Shanks (trim of excess fat)
- 2 tbsp Cooking oil
- 1 large Onion (diced finely)
- 2 tbsp Brown sugar ((dried))
- 4 large Garlic cloves (sliced thinly)
- ½ cup Carrots (chopped finely)
- ½ cup Celery (chopped finely)
- 2 tbsp Flour ((all-purpose or gluten-free))
- 14 oz (28.5 g) Canned Tomatoes (whole or crushed )
- 2 tbsp Cider vinegar
- 2 cups (473 ml) Red wine ((Pinot Nori, Chianti, Merlot) )
- 2 – 3 med Bay leaves
- 2 – 4 sprigs Thyme
- 2 – 3 sprigs Rosemary
- 1 tsp Kosher salt
- 1 tsp Black pepper powder
- 1 tbsp Worcestershire sauce
- 1 tbsp Sriracha sauce ((optional) )
- 2 cups (473 ml) Broth or stock ((chicken or vegetable) )
- 2 tbsp Parsley leaves (chopped (for garnish))
Instructions
- Prep – Thaw the shanks for at least an hour before you plan to cook. Place them on clean paper towels and pat them dry. Pro tip – The shanks must be dry. Otherwise, they will stew instead of sear. Time permitting, I like to leave to thaw them uncovered in the fridge overnight so that excess moisture can dry out.
- Sear – Use a large oven-safe pan such as a Dutch oven, that will accommodate all the shanks. Add one tbsp oil. Sear the shanks on each side for at least 2 to 3 minutes. Remove from the pan and set aside. Pro tip – Keep the heat on medium to high and do not turn the shanks for the first two minutes. This will ensure good caramelization.4 large Lamb Shanks
- Saute – In the same pan, add the olive oil and saute the onion until caramelized. Add the brown sugar and cook a minute more. Then, add the garlic, carrots, and celery. Sauce for 2 to 3 minutes until almost tender. Pro tip – Don't make haste. Keep the heat on medium and give the onions time to sweat and caramelized. This really enhances the flavor of the dish.2 tbsp Cooking oil, 1 large Onion, 2 tbsp Brown sugar, 4 large Garlic cloves, ½ cup Carrots, ½ cup Celery
- Gravy – Next, add the flour and cook for 2 minutes. Next, add the can of (crushed) tomatoes and vinegar followed by the red wine. Simmer for 2 to 3 minutes, then add the bay leaves, fresh herbs, Worcestershire sauce, sriracha, and season with salt and pepper. Add the broth and return the shanks back to the pan.Pro tip – We want to boil the red wine for just two minutes to cook out some of the alcohol. They must be almost submerged under the cooking liquid so they cook evenly.2 tbsp Flour, 14 oz Canned Tomatoes, 2 tbsp Cider vinegar, 2 cups Red wine, 2 – 3 med Bay leaves, 2 – 4 sprigs Thyme, 2 – 3 sprigs Rosemary, 1 tsp Kosher salt, 1 tsp Black pepper powder, 1 tbsp Worcestershire sauce, 1 tbsp Sriracha sauce, 2 cups Broth or stock
- Garnish – When done, garnish with chopped parsley before serving.2 tbsp Parsley leaves
Recipe Notes & Tips
Braised lamb shanks are a delicious and comforting dish. Here are some tips to help you make stovetop braised lamb shanks:
- Choose the right lamb shanks: Look for lamb shanks that have a good amount of meat and are evenly sized. This will ensure even cooking and tender results.
- Use the right pan – A Dutch oven or heavy bottom pot works best for such slow-cooking dishes. Alternatively, you can transfer it to the slow cooker and cook it for 6 to 8 hours on low.
- Season and sear the shanks: Before braising, season the lamb shanks generously with salt and pepper. Heat some oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb shanks on all sides until nicely browned. This step adds flavor and helps to seal in the juices.
- Prepare the braising liquid: Remove the seared lamb shanks from the pot and set them aside. Add diced onions, carrots, celery, and garlic to the pot. Sauté the vegetables until they start to soften and develop some color. This will add depth to the braising liquid. You can also add herbs like rosemary, thyme, or bay leaves for additional flavor.
- Deglaze the pot: Pour in a flavorful liquid to deglaze the pot and scrape up any browned bits from the bottom. Red wine, beef or lamb broth, or a combination of both are common choices. This step adds richness to the braising liquid.
- Return the lamb shanks to the pot: Place the seared lamb shanks back into the pot, nestled among the vegetables. Make sure they are submerged in the braising liquid but not fully covered.
- Simmer on low heat: Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the lamb shanks to simmer gently for about 2 to 3 hours, or until they are tender and the meat easily pulls away from the bone. Check on the shanks occasionally and turn them over halfway through the cooking time for even cooking.
- Adjust the seasoning: Taste the braising liquid and adjust the seasoning with salt and pepper, if needed. You can also add a touch of sweetness with a spoonful of honey or a sprinkle of brown sugar, if desired.
- Serve and garnish: Carefully remove the lamb shanks from the pot and transfer them to a serving dish. Spoon some of the braising liquid and vegetables over the shanks. You can garnish with fresh herbs, such as chopped parsley or mint, to add freshness and color.
- Pair with sides: Braised lamb shanks are often served with sides like mashed potatoes, polenta, or couscous. These starchy accompaniments help soak up the flavorful braising liquid.
- Tough or dry meat: If your lamb shanks turn out tough or dry, it usually means they were not cooked long enough. Return them to the oven and continue braising until the meat becomes tender and easily falls off the bone. You can also try lowering the oven temperature slightly and cooking them for a longer duration to achieve a more tender result.
- Lack of flavor: If your braised lamb shanks lack flavor, it could be due to insufficient seasoning or not allowing enough time for the flavors to develop. Make sure to generously season the lamb shanks with salt, pepper, and additional spices, and consider marinating them beforehand to enhance the flavor. Also, ensure that the braising liquid is well-seasoned and flavorful. If needed, add more seasoning or herbs during the cooking process and allow the dish to simmer for longer to deepen the flavors.
- Excessive fat: If you find that there is too much fat in the braising liquid or on top of the lamb shanks, you can skim off the excess fat using a spoon or a fat separator. Alternatively, you can refrigerate the braising liquid after cooking, and the fat will solidify on the surface, making it easier to remove.
- Insufficient braising liquid: If you find that the braising liquid has evaporated too quickly or is insufficient to cover the lamb shanks, add more broth (such as broth or wine) to the dish. Make sure to maintain a sufficient amount of liquid throughout the cooking process to keep the meat moist and flavorful.
- Uneven cooking: If the lamb shanks are cooking unevenly, it could be due to variations in the size or shape of the shanks. To mitigate this, you can rotate or turn the shanks occasionally during braising to ensure even heat exposure. Additionally, ensure that the lamb shanks are placed in a single layer in the braising dish and not crowded together, which can hinder even cooking.
Oven-braised Lamb Shanks
- To cook the lamb shanks in the oven
- Follow all the processes as above. Cover with foil and transfer it to the preheated oven at 325°F / 165°C / Gas Mark 3 for 2 to 3 hours or until fork tender.
- Garnish with chopped parsley
Slow cooker Lamb Shanks
- Combine all the other ingredients except flour and lamb shanks in the slow cooker pot. Make sure there are no lumps.
- Evenly layer the lamb shanks and make sure they are immersed in the liquid.
- Cover the pot and cook on low for 6 to 8 hours or high for 4 to 5 hours or until fork tender.
- Use a cornstarch slurry instead of flour to thicken the sauce. Make a slurry using 1 tsp of cornstarch with 1/4 cup water – add to the pot at the last hour of cooking.
Instant pot Lamb Shanks
- To make lamb shanks in the instant pot
- Follow the same process in the instant pot using the sauté function.
- Once you add the broth, set the instant pot to manual mods.
- Cover the lid and close the valve. Pressure cook for 30 minutes on high.
- After cooking, allow the pressure to release naturally (8 to 10 minutes)
- Put the instant pot on sauté and cook until the sauce thickens. (if necessary, take the shanks out from the pot to prevent overcooking)
- Garnish with chopped parsley.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 415– kcalCarbohydrates: 17– gProtein: 42– gFat: 13– gSaturated Fat: 3– gPolyunsaturated Fat: 2– gMonounsaturated Fat: 7– gTrans Fat: 1– gCholesterol: 127– mgSodium: 960– mgPotassium: 892– mgFiber: 3– gSugar: 5– gVitamin A: 2433– IUVitamin C: 9– mgCalcium: 227– mgIron: 9– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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What a perfect recipe for the cooler months! So full of flavor and such perfect comfort food!
I love lamb and your braised lamb shanks for soo tender and soo delicious! My family and I thank you for sharing the recipe!!