Braised Lamb Shanks

Tender Shanks

Tender juicy Braised Lamb Shanks is another easy recipe to put together. Don’t you just love one pot recipes. Just pile everything in and let it braise until it falls off the bone.

The lamb shank is the leanest cut of lamb that requires very slow cooking. I always braise it in beef broth and red wine which gives it a great flavor. Blend this together with a miripoix, which we will call diced carrots, onions and celery in Italian, and you have an unbelievable by tasty dish.

These Braised Lamb Shanks are best severed with garlic mashed potatoes or polenta and sautéed string beans. The only problem with braising this dish for around two and a half hours is having to smell the aroma until it’s finished. You’ll want to eat it much sooner but don’t. Be patient it’s worth the wait.


  • 8 lamb shanks
  • 3 carrots, diced
  • 3 stalks of celery, diced
  • 1 medium sized onion, sliced
  • 6 cloves of garlic, chopped
  • 3/4 cup of flour for dredging
  • 3 Tbls of butter
  • 2 Tbls of extra virgin olive oil
  • 3 Tbls of tomato paste
  • 6 sprigs of thyme
  • 3 Tbls of chopped fresh rosemary
  • 2 bay leaves
  • 1 15oz can of diced tomatoes
  • 2 cups beef broth
  • 1/2 cup of red wine
  • 1 tsp salt
  • 1 tsp of fresh ground black pepper
  • 1/4 cup of fresh parsley, chopped


  • Season flour with salt and pepper
  • Dredge the lamb in the flour shaking off the excess flour.
  • In a large pot, brown the lamb shanks on both sides in butter and oil and remove from pot and set aside.
  • Add the carrots, onions, celery and garlic and sauté for 2 minutes to release the flavor.
  • Stir in the tomato paste and add the lamb back into the pot.
  • Add the thyme, rosemary and bay leaves.
  • Add tomatoes and wine and cook for 10 minutes to let the wine soak in.
  • Add the beef broth bring to a boil.
  • Reduce the heat, cover and simmer for 2 and a half hours.

    Transfer the Braised Lamb Shanks to a large serving platter and pour that delicious sauce right on top and don‘t forget to remove those bay leaves. Garnish with parsley. Serves 4.

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