Braised Lamb Shanks (Stovetop)
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 flavorful. 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 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 meats, this one has the marrow from the hollow bones, which 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.
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 also add large carrot 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 also work. If you don’t have broth, you can also 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 would also work.
- 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.
Step-by-step: Braised Lamb Shanks Recipe
- Prep – Thaw the shanks for at least an hour before you plan to cook. Next, place them on clean paper towels and pat them dry.
Pro tip – The shanks must be dry. Otherwise, they will stew instead of searing. Time permitting, I like to leave them to thaw uncovered in the fridge overnight so that excess moisture can dry out.
- Sear – Use a large pan, such as a Dutch oven, to accommodate all the shanks. Add one tbsp of oil. Sear the shanks on each side for at least 2 to 3 minutes. Then, remove from the pan and set aside.
Pro tip – Keep the heat medium to high, and do not turn the shanks for the first two minutes. This will ensure good caramelization.
Saute
- Sauté – In the same pan, add the olive oil and saute the onion until caramelized. Next, add the brown sugar and cook for a minute more. Then, add the garlic, carrots, and celery. Sauté 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 caramelize. This really enhances the flavor of the dish.
- Gravy – Next, add the flour and cook for 2 minutes. Then, 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, and sriracha, and season with salt and pepper. Next, add the broth and return the shanks 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 it 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 seals. - Garnish – When done, garnish with chopped parsley before serving.
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 also be frozen for up to a month.
How long do shanks take to cook?
Lamb shanks are best cooked slowly 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.
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)
Method
- Prep – Thaw the shanks for at least an hour before you plan to cook. Then, place them on clean paper towels and pat them dry.
- Sear – Use a large 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 them from the pan and set aside.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 for a minute more. Then, add the garlic, carrots, and celery. Saute for 2 to 3 minutes until almost tender.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, and sriracha, and season with salt and pepper. Add the broth and return the shanks to the pan.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
Notes
- 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.
- 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.
- 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.
- 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.
Troubleshooting
- Tough or dry meat: If your lamb shanks turn out tough or dry, it usually means they were not cooked long enough. Continue braising until the meat becomes tender and easily falls off the bone.
- 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 to the dish. Ensure to maintain sufficient liquid throughout the cooking process to keep the meat moist and flavorful.
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.
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!!