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–+ servings
Shanks of lamb in a Dutch oven.

Braised Lamb Shanks in the Oven

Author: Veena Azmanov
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Calories: 21
Adjust Servings Here: 4 servings

Description

These braised lamb shanks are slow-cooked in the oven with red wine gravy. A delicious and simple recipe that needs only 20 minutes to prep and 2 hours to cook. Served over mashed potatoes and sides for a complete meal.

Ingredients 

  • 4 - 6 (1 kg) Lamb Shanks trim of excess fat
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Paprika
  • 1 tsp Coriander powder (optional)
  • 2 tbsp Oil
  • 1 large Onion diced finely
  • ½ cup (65 g) Carrots chopped finely4
  • ½ cup (50 g) Celery chopped finely
  • 1 cloves Garlic sliced thinly
  • 2 tbsp Flour (all-purpose or gluten-free)
  • 2 tbsp Balsamic vinegar (or white vinegar)
  • 4 tbsp (65 g) Tomato paste
  • 2 Bay leaves
  • 2 sprigs Thyme
  • 2 sprigs Rosemary
  • 1 tbsp Oregano (dried)
  • 1 Cinnamon stick
  • 2 cups (473 ml) Red wine (Pinot Nori, Chianti, Merlot)
  • 2 cups (473 ml) Broth (chicken or vegetable)
  • 2 tbsp Parsley chopped (for garnish)

Instructions

  • Preheat the oven at 325°F / 165°C / Gas Mark 3.
  • Prep - Thaw the shanks for at least an hour before you plan to cook them. Place them on clean paper towels and pat them dry.
  • Season - Generously season the shanks on all sides with salt, pepper, paprika, and coriander powder.
    4 - 6 Lamb Shanks, 1 tsp Salt, 1 tsp Pepper, 1 tsp Paprika, 1 tsp Coriander powder
  • 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.
    2 tbsp Oil
  • Saute - In the same pan, add the remaining oil and saute the onion, carrots, celery, and garlic.
    1 large Onion, ½ cup Carrots , ½ cup Celery , 1 cloves Garlic
  • Gravy - Next, add the flour and combine well. Then, add the balsamic vinegar, tomato paste, bay leaves, thyme, rosemary, cinnamon, and oregano. Saute for another minute. Then, add the red wine and return the shanks to the pan. Bring to a boil and let simmer for two minutes on medium to high. Then, add the broth and ensure the shanks are well tucked under.
    2 tbsp Flour, 2 tbsp Balsamic vinegar, 4 tbsp Tomato paste, 2 Bay leaves, 2 sprigs Thyme , 2 sprigs Rosemary, 1 tbsp Oregano , 1 Cinnamon stick, 2 cups Red wine, 2 cups Broth
  • Oven - Cover the pan with aluminum foil and transfer it to the oven on the middle rack. Cook covered for 2 to 3 hours or until fork-tender.
  • Garnish - When done, garnish with chopped parsley before serving.
    2 tbsp Parsley

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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