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 2 hours.
Table of Content
Nothing says comfort food like a good lamb recipe. Right? In our home, lamb is usually the preferred meat on holidays and special occasions.
What is the best way to cook lamb shanks? This recipe for braised lamb shanks is made on the stovetop from start to finish. Therefore, you can use the oven for other baking, which is usually my issue when I am entertaining. My one oven is just not enough.
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.
Why make this recipe?
- This is a simple and easy recipe that gets done on the stovetop. It is slow-cooked for 2 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 close to 2 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 tablespoon 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 tablespoon 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 hours or until the meat is fork-tender. Stir every 20 minutes adding ¼ to ½ 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
- Cook the lamb shanks only when completely thawed or it will cook unevenly.
- 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.
- When searing the meat, do not make haste to turn it over. If the meat resists movement it means it needs a minute more.
- Do not skip searing the meat as this will add a nice depth of flavor from the caramelization achieved.
- If you have excess moisture in the finished dish, you can remove the meat from the pan. Then, cook the sauce over medium-high heat until it is reduced significantly. This way the sauce gets thicker and you don't overcook the meat.
- Cook on low and stir often making sure to add water, if necessary, to prevent the dish from burning on the bottom. Cooking on high for a long time will only result in tough, not fork-tender meat
- If you need to thicken the gravy further, combine a teaspoon of cornstarch with ¼ cup water. Add this slurry to the pan and bring it to a boil until it thickens to the consistency you want.
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.
How long do shanks take to cook?
Lamb shanks are best cooked slow and long either on the stovetop, oven, or slow cooker for 60 to 90 minutes. 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.
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.
Printable Recipe
Easy Braised Lamb Shanks Stovetop - 2 hrs
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325°F / 165°C / Gas Mark 3
Difficulty: Easy
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 2 hours.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 4 - 6 (1 kg) Lamb Shanks (trim of excess fat)
- 2 tbsp Oil
- 1 large Onion (diced finely)
- 2 tablespoon Brown sugar ((dried))
- 1 cloves Garlic (sliced thinly)
- ½ cup Carrots (chopped finely4)
- ½ cup Celery (chopped finely)
- 2 tablespoon Flour ((all-purpose or gluten-free))
- 1 14-oz can (28.5 g) Tomatoes (whole or crushed )
- 2 tablespoon Vinegar
- 2 cups (473 ml) Red wine ((Pinot Nori, Chianti, Merlot) )
- 2 - 3 Bay leaves
- 2 - 4 sprigs Thyme
- 2 - 3 sprigs Rosemary
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Sriracha ((optional) )
- 2 cups (473 ml) Broth ((chicken or vegetable) )
- 2 tablespoon Parsley (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 tablespoon 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 - 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 tablespoon Oil, 1 large Onion, 2 tablespoon Brown sugar, 1 cloves Garlic, 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 tablespoon Flour, 1 14-oz can Tomatoes, 2 tablespoon Vinegar, 2 cups Red wine, 2 - 3 Bay leaves, 2 - 4 sprigs Thyme, 2 - 3 sprigs Rosemary, 1 teaspoon Salt, 1 teaspoon Pepper, 1 tablespoon Worcestershire sauce, 1 tablespoon Sriracha, 2 cups Broth
- Cook - Reduce the heat to low. Cover the pan and let simmer on low heat for 60 to 90 minutes or until the meat is fork-tender. Stir every 20 minutes adding ¼ to ½ 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.4 - 6 Lamb Shanks
- Garnish - When done, garnish with chopped parsley before serving.2 tablespoon Parsley
Recipe Notes & Tips
- Cook the lamb shanks only when completely thawed or it will cook unevenly
- A Dutch oven or heavy bottom pot works best for such slow-cooking dishes. Alternatively, you can transfer to the slow cooker and cook for 6 to 8 hours on low.
- When searing the meat do not make haste to turn it over. If the meat resists movement it means it needs a minute more.
- Do not skip on searing the meat as this will add a nice depth of flavor from the caramelization achieved.
- If you have excess moisture in the finished dish - you can remove the meat from the pan. Then cook the sauce over medium-high heat until it is reduced significantly. This way the sauce gets thicker and you don't overcook the meat.
- Cook on low and stir often making sure to add water if necessary to prevent the dish from burning on the bottom. Cooking on high for a long time will only result in tough, not fork-tender meat
- If you need to thicken the gravy further - combine a teaspoon of cornstarch with ¼ cup water. Add this slurry to the pan and bring it to a boil until it thickens to the consistency you want.
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 1 ½ to 2 hours.
- 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 on 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 teaspoon of cornstarch with ¼ 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 but in the instant pot using the saute 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 back on saute and cook until the sauce thickens. (if necessary take the shanks out from the pot to prevent overcooking)
- Garnish with chopped parsley.
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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Lori | The Kitchen Whisperer
What a perfect recipe for the cooler months! So full of flavor and such perfect comfort food!
Dennis
I love lamb and your braised lamb shanks for soo tender and soo delicious! My family and I thank you for sharing the recipe!!