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Home » Entrees

Braised Lamb Shanks

03/26/2017 Updated: 04/14/2021 By Karrie 21 Comments

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Easy Braised Lamb Shanks Pinterest PIN

Braised Lamb Shanks are slow cooked until tender in a red wine sauce flavored with tomato, onions, garlic, and fresh rosemary.  Serve over mashed potatoes or polenta for the ultimate comfort food dish.

Braised Lamb Shanks on creamy polenta in a white bowl

Braised Lamb Shanks = Major Comfort Food Recipe

Every year we buy an organic, grass fed lamb from our favorite local farm and every year I make this same classic dish with the shanks. 

Braised lamb shanks have become my favorite comfort food go-to dish, especially when the cold weather calls for a hearty dish.

Braised Lamb in a bowl with fresh rosemary on top

What are lamb shanks

Many people might think that buying grass fed meats from local farms is too expensive, but the truth is that it can be quite affordable.  One way to save money while supporting your local farmer is to become part of a CSA (Community Supported Agriculture) program. 

Think of it as a subscription service for the freshest, in-season food for vegetables, meat, fish, bread, dairy, etc.  I search for local farms near me on EatWild.

Another way to make this way of eating more affordable is to buy less expensive cuts.  This recipe utilizes lamb shanks, which are a super flavorful, yet inexpensive cut of meat.

Since it's a super tough piece of meat, it does take some time slow cooking and oven braising for the shanks to really shine. In about 2-3 hours, you'll have some of the most tender and flavorful lamb ever!

Plus, the sauce is amazing and you'll want to pour it all over everything.

Close up of a Shank on bed of corn polenta

The base of this recipe is the same one I use for my Braised Beef Short Ribs,  with a few changes and additions.  I'm a firm believer in the "if it ain't broke" theory. 

Also, if you're not a lamb lover, then the beef short ribs recipe might be just for you.

Shanks in gravy on a wood board with bowl of kale

How to cook lamb shanks

Since the weather here is still crappy (aka winter) and I'm all about comfort food right now.  I've been oven roasting, braising, Instant Potting, and Crock-potting everything...but no grilling.

Honestly, I cried the other night because it was -1F degrees outside and there was snow all over the ground. 

I couldn't grill the chicken and pork I had marinating in homemade jerk paste for the past 2 days without literally freezing to death.  (P.S. that might be a slight exaggeration)

The next time it was cold and windy, I didn't even mess around with the grill.  Instead, I made these shanks and served them with creamy polenta.

The polenta was made with a ton of grass-fed butter and Parmigiano-Reggiano cheese mixed in, so I counterbalanced it with healthy oven roasted kale. 

Then, I added a glass of red wine and it was perfection on that chilly winter  spring night.

Serve the lamb shanks with these sides:

  • Slow Cooker Colcannon
  • Fresh Ginger & Shallot Green Beans
  • Easy 7 Layer Salad
  • Sweet Potato Rolls
  • Garlic Cheddar Cheese Angel Biscuits
Overhead shot of a Lamb Shank in a white bowl on a wooden table

Think of these braised lamb shanks next time you need to make a comfort food recipe on a chilly day.  They also make a perfect Easter dinner!

Braised Lamb Shanks

Braised Lamb Shanks are some serious comfort food! Slow cooked until tender in a red wine sauce flavored with tomatoes, onions, garlic, and fresh rosemary. Serve over mashed potatoes or polenta for the ultimate tasty food dish.
5 from 9 votes
Print Pin Rate
Course: Entree
Cuisine: American
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 4 servings
Calories: 421kcal
Author: Karrie | Tasty Ever After

Ingredients

  • 4 small lamb shanks , about ¾-1 pound each; preferably local farm raised & grass-fed, at room temperature
  • 3 tablespoons olive oil
  • 1 cup diced onion , about 1 medium
  • 1 cup diced carrot , about 1 large
  • 4 garlic cloves , minced
  • ½ cup good quality red wine
  • 2 cups good quality beef stock , homemade or store bought
  • 1 cups good quality chicken stock , homemade or store bought
  • 3 tablespoon tomato paste
  • 1 tablespoon fresh rosemary , chopped (can substitute 1 teaspoon dried rosemary)

optional: fresh flat-leaf Italian parsley , chopped

    US Customary - Metric

    Instructions

    • Take the lamb shanks out of refrigerator and let come to room temperature before cooking (about ½-1 hour).
    • Preheat oven to 325F/163C degrees.
    • Heat a large dutch oven over medium-high heat. Add tablespoon of olive oil and sear the shanks on all sides until brown, adding additional olive oil as needed. Remove from pan and set aside.
    • Reduce heat to medium and add onion, carrot, and garlic to the pan.  Sauté until lightly browned, about 3 minutes. Add wine and cook until reduced by half. Add beef and chicken stocks, tomato paste, and rosemary and stir well.  Increase heat again to medium-high and bring sauce to a boil. Return lamb shanks to the pan, cover, and place in the preheated oven.
    • Braise the shanks for 2-2 ½ hours, or until lamb is fork tender.
    • Place the cooked shanks on a serving dish. Skim excess fat off top of cooking liquid and reduce over high heat to thicken into a sauce, if necessary. Place one lamb shank on a plate, spoon sauce over it, and sprinkle with chopped parsley.

    Recipe Notes & Tips:

    Leftovers are even better the next day so make a double batch!
    Nutrition Facts
    Braised Lamb Shanks
    Amount Per Serving
    Calories 421 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 3g15%
    Cholesterol 129mg43%
    Sodium 589mg25%
    Potassium 1054mg30%
    Carbohydrates 14g5%
    Fiber 2g8%
    Sugar 6g7%
    Protein 44g88%
    Vitamin A 5545IU111%
    Vitamin C 8.4mg10%
    Calcium 56mg6%
    Iron 4.5mg25%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Tag me today!Mention @tastyeverafter or tag #tastyeverafter

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     ©  Tasty Ever After  All images and content are copyright protected, so please do not copy or claim my work as your own.  Please do not use any images or republish this recipe without prior permission.  If you want to reference this recipe, link directly back to this post.  Thank you.

    Reader Interactions

    Comments

    1. David Parsley

      March 06, 2022 at 6:50 pm

      5 stars
      Terrific recipe. I'm not a big fan of cooked carrots, so I substitute parsnips, and I love cumin with lamb, so I add some of that. Really quite an easy recipe for such rich and complex flavors. A keeper!

      Reply
    2. Mari

      December 31, 2021 at 12:00 pm

      5 stars
      I love this recipe! So simple to make! Making now for NYE dinner and have made many times in the past. I don’t put it in the over, instead I leave it cooking on the stove, low heat, and it comes out super tender, falling off the bone, and delicious. It’s always a hit and it is such an easy recipe! Thank you so much for making me lose the fear of making shanks!

      Reply
    3. Virginia Soule

      October 29, 2021 at 4:20 pm

      5 stars
      This is so amazing! Think I'll use it for Easter dinner!

      Reply
      • Karrie

        November 01, 2021 at 9:31 pm

        Thank you Virginia!

        Reply
    4. Susan

      December 29, 2020 at 8:37 pm

      Could I use pork shanks instead of lamb?

      Reply
      • Karrie

        December 29, 2020 at 11:20 pm

        Sure, I don't see why it wouldn't work. You should be able to cook them for the same amount of time too. There also may be a little extra fat on top after cooking, but just skim that off. If you try the pork shanks, please let me know how they turn out.

        Reply
        • Susan

          December 30, 2020 at 10:34 am

          I will! Thank you for responding so quickly!

          Reply
    5. Bev

      November 18, 2020 at 10:30 pm

      5 stars
      My husband and I made this for Sunday dinner,it was a very good experience this recipe is a keeper. Thanks for posting.

      Reply
      • Karrie

        November 21, 2020 at 1:34 pm

        Thank you for taking the time to review Bev and so happy you and your Husband liked the recipe!

        Reply
    6. Erika

      April 05, 2020 at 8:36 pm

      5 stars
      My husband loves me even more after making this tonight. It was delicious and I also served it with cauliflower purée. I seasoned the lamb shank with salt and pepper before searing and added celery to my aromatics but otherwise left the recipe as is.

      Reply
      • Karrie

        April 05, 2020 at 9:33 pm

        LOL Erika! Sooooo happy you all loved the lamb recipe and thank you very much for taking the time to review it!

        Reply
    7. Amanda W Porter

      February 08, 2020 at 11:16 am

      5 stars
      I have a marinated leg of lamb recipe that I thought was the best...until I tried your recipe! These shanks are the best lamb I have ever had. The recipe was is well written (easy to understand and follow) and the dish is easy to make but has big flavors that make it a comfort dish worthy of serving to even the most distinguished guests. I will be saving this recipe and passing it along as well. Thank you so much for a new favorite. The fist night I had these I couldn't wait and just had the shanks; the second tasting I placed shanks over wide egg noodles, and the next time I eat them I am going to try them over polenta. Smashed new potatoes with the skins left on would be another option. Really anything to soak up the lovely juices would work.

      Reply
      • Karrie

        February 11, 2020 at 10:51 am

        THANK YOU SO MUCH Amanda!!!! Your comment means everything to me and I think I'm going to print it on a t-shirt and wear it around, so I can read it all the time. LOL!! Seriously, beyond happy you loved the recipe and really appreciate you taking the time to comment too.

        Reply
    8. Ivette

      April 15, 2019 at 2:15 pm

      Hi! I plan on making these lamb shanks for Easter, but wanted to add fresh thyme and bay leaves (because I love those flavors). Have you tried the recipe with these herbs? I just want to make sure they don't clash! Thank you!

      Reply
      • Karrie

        April 15, 2019 at 8:35 pm

        Hi Ivette! I've used fresh thyme in this before instead of the rosemary, but not bay leaves. It should be fine if you use both thyme and bay leaves in this, especially if you really love those flavors. Bay leaves can be a little strong, so maybe try a small leaf the first time. Happy cooking and please let me know how the recipe turns out for you!

        Reply
    9. Lisa Ramsay

      February 14, 2019 at 8:24 am

      5 stars
      This recipe is amazing! I was generous with the veggies and added salt and pepper to the shanks as I browned them since my broth was salt free. Did not need to reduce liquid for a gravy. I used mashed cauliflower instead of polenta to save on carbs. Husband, a food service director, was blown away! Very , very easy. Will make this a definite go to recipe.

      Reply
      • Karrie

        February 16, 2019 at 11:39 am

        Thank you Lisa and you and your Hubby have made my day!!! So happy you both liked the recipe and appreciate you taking the time to review it.

        Reply
    10. William

      January 27, 2019 at 4:03 pm

      5 stars
      We like Lamb in any way, though my wife prefers the Shank.!!
      A question on the recipe, I see no salt or pepper on it!! Any reason why?

      Thanks for the Pics..

      Reply
      • Karrie

        January 27, 2019 at 10:03 pm

        Thanks William and the rich flavor of slow braised shanks are the BEST! There's enough seasoning with the broths, so I find no additional salt and pepper is needed. If you try the recipe, please let me know how you and your wife like it!

        Reply
    11. Katie Crenshaw

      April 13, 2017 at 5:54 pm

      5 stars
      Can I just tell you that I am drooling over these?!? WOW!!! This whole recipe looks amazing. I am going to make this for my husband and surprise him. YUMMMMMMM!!!

      Reply
    12. Mary

      March 27, 2017 at 7:15 pm

      5 stars
      I love lamb shanks. How could I not? When made correctly they fall off the bone, and the meat is tender, flavorful and delicate at the same time. I’ve never tried to make lamb shanks at home. This recipe looks easy enough for me to pull off. Thanks for sharing!
      xoxo
      Mary | Evolve with Mary

      Reply

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