Today I’m guest posting for my friend Brandy over at Nutmeg Nanny. Brandy has been so good to me, helping me learn the ins and outs of WordPress and the food blogging world. And I’m going to continue to drive her nuts with my questions, because I still have a lot to learn! When she asked if I would guest post for her while she was on vacation, I jumped at the opportunity to not only help her out, but also to share a great recipe with her wonderful readers. So head on over to her site and read about these fall-off-the-bone lamb shanks, they are delicious!

Braised Lamb Shanks

These delicious braised lamb shanks are a complete takeout fake-out type of meal! Delicious braised lamb can be served with couscous, rice or even quinoa. Plus, it’s so much cheaper to make lamb at home!


  • 2 Lamb Shanks (1-1.5lbs each)
  • Salt and pepper to taste
  • 1-2 tablespoons olive oil
  • 2 medium carrots, finely diced
  • 2 stalks of celery, finely diced
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, finely diced
  • 1-1/2 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
  • 1-1/2 teaspoon fresh thyme
  • 3/4 teaspoon dried rosemary
  • 2 ounces tomato paste
  • 1 tablespoon molasses
  • 1 (14.5 ounce) can of diced tomatoes with their juices
  • 1 cup dry red wine
  • 1-2 cups reduced-sodium beef stock
  • Fresh parsley to garnish


  1. Preheat oven to 350*F.
  2. Season lamb shanks generously on all sides with salt and pepper.
  3. Heat the oil over medium-high heat in a large Dutch oven (you want your shanks to be able to fit in one layer). Carefully place the lamb shanks in the oil and sear until brown on all sides. Transfer to a plate.
  4. Add the onions, carrots, celery, and bell peppers to hot Dutch oven and cook until onion is becoming translucent. Add in tomato paste and spices (paprika, red pepper flakes, thyme, rosemary). Continue to cook about one minute.
  5. Add in tomatoes with their juices, wine, and molasses. Bring to simmer and return the shanks to the pan. Add in about one cup of the beef broth, or enough to cover the lamb shanks about half to three quarters of the way. Cover and move to preheated oven.
  6. Cook for one hour, remove from oven and check the level of the liquid. If necessary add more beef broth. Return to oven, covered, and continue to cook for another hour.
  7. (Optional) Skim off any fat/oil that has come to the surface of the pan. Add more salt and pepper to taste.
  8. Serve lamb shanks with sauce and vegetables along side of couscous, rice, or quinoa, and garnish with fresh parsley.
All images and text ©Rachel Cooks.


You can also click here to see recipe!