• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Email Series!

5 Time and Stress Saving Cooking Secrets

Free email series of my best tips!

Visit my other Site: Pancake Recipes
  • About
  • Contact
  • Free Email Series!

    5 Time and Stress Saving Cooking Secrets

    Free email series of my best tips!

  • Visit my other Site: Pancake Recipes

Rachel Cooks®

Easy Healthy-ish Recipes

  • Recipe Index
  • Popular
    • Instant Pot Pinto Beans
    • Green Beans with Bacon
    • Instant Pot Sweet Potatoes
    • Roasted Sugar Snap Peas
    • Beef Stew Seasoning
    • Chili Seasoning Recipe
    • Thousand Island Dressing
    • Poppy Seed Dressing
    • Copycat Panera Squash Soup
    • Chocolate Chip Blondies
    • Instant Pot Pork Loin Roast
    • Frosé
    • Best Chocolate Cake
    • Dill Vegetable Dip
    • Instant Pot Jasmine Rice
    • Instant Pot Hard Boiled Eggs
  • Learn to Cook
    • All The Basics
    • Crostini
    • Delicata Squash
    • Butternut Squash
    • Kabocha Squash
    • Spaghetti Squash
    • Guacamole
    • Croutons
    • Snap Peas
    • Baked Potatoes
    • Baked Bacon
    • Homemade Spaghetti Sauce Recipe
    • Simple Syrup
    • Pickled Red Onions Recipe
    • Toasted Pine Nuts
    • Roasted bone-in Chicken Breasts
    • Poached Chicken
    • Roasted Whole Chicken
    • Easy Cheese Sauce

Dinner Made Easy:

Slow Cooker

5 Ingredients

Grilling

Make Ahead

Sheet Pan

Tacos

Pizza

Home Recipes by Type Main Dish Lamb
OP One Pan GF Gluten-Free DF Dairy-Free

Braised Lamb Shanks

5
/5
3 hrs
6 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 08/31/2022Updated: 11/01/2022

This post may contain affiliate links. Please read my disclosure policy.

Lamb, text overlay reads "amazing braised lamb shanks."
Lamb, text overlay reads "braised lamb shanks - so good."
Lamb, text overlay reads "amazing braised lamb shanks."
Lamb, text overlay reads "tender braised lamb shanks."
A white plate with a lamb shank, topped with a tomato based sauce and served with couscous, garnished with parsley.

Meltingly tender braised lamb shanks are slow cooked in a red wine-based sauce. Served with couscous or rice, Middle Eastern lamb shanks are the ultimate comfort food.

Recipe Overview

Why you’ll love it: Once you get the shanks in the oven, you can pretty much forget about them for two hours or more.

How long it takes: about 30 minutes to prep, 2 hours in the oven
Equipment you’ll need: large Dutch oven
Servings: 2

Braised lamb shank on a white plate.
Table of Contents
open
  • 1 Recipe Overview
  • 2 About braised lamb shanks
  • 3 What You’ll Need
  • 4 How To Make This Recipe
  • 5 FAQs
  • 6 Make It Your Own
  • 7 Storage & Reheating Tips
  • 8 More Braised Meat
  • 9 Get the Recipe: Braised Lamb Shanks

Braised lamb shanks, fall-off-the-bone tender, are a special meal. With a hearty sauce chockfull of tomatoes, diced veggies, and subtly spicy seasoning, this Middle Eastern specialty is rather stunning. It definitely falls into the comfort food category.

Our standby take-out choice is a Lebanese restaurant not far from our house. We love the healthy, unique choices they offer. One of my favorites is fattoush, a lettuce salad with fried pita bread, radishes, cucumbers, and a sumac dressing. I usually order it topped with chicken shawarma. They also serve the best red lentil soup I have ever had.

About twice a week, they offer a lamb shank special. Ever since we tried this meal, we have been hooked! It is the most delicious tender lamb you can imagine. The sauce has just the faintest spicy heat and is so good!

Of course, I had to try my hand at making my own braised lamb shanks. While they aren’t identical to the lamb shanks we order at the restaurant, they are a really good homemade alternative. My husband likes them better than the restaurant version!

About braised lamb shanks

The process is pretty simple and most of the cooking time is hands off. You’ll need a large Dutch oven or heavy pot with a lid. The lamb shanks are browned on the stove first and then slow cooked in the oven for a couple of hours. Just the wonderful aroma while they bake is enough reason to make this recipe.

You may be wondering about how many shanks you’ll need to buy. Typically, one shank is one serving. I know, it kind of looks like a dinner for the Flintstones. It looks like a lot but remember, there’s a really large bone in there. If you’re not huge meat-eaters, remove the meat from the bone before serving and divide it up. There will probably be enough meat for two people per shank.

If you love lamb, be sure to also check out our grilled lamb chops, shepherd’s pie, and lamb lettuce wraps.

Lamb shanks in a braising liquid.

I’ll walk you through the recipe here and give you lots of helpful tips. As always, the complete printable recipe can be found near the end of the post with instructions and nutrition information.

What You’ll Need

  • Lamb Shanks: Buy two lamb shanks about one to one and a half pounds each. If you have a large enough Dutch oven, you could braise one or two more shanks, using a bit more broth. They need to fit in a single layer in the pan.
  • Olive Oil: You’ll use a couple of tablespoons to brown the shanks.
  • Carrots, Celery, Onion, Red Bell Pepper: A medley of finely diced vegetables makes a healthy and colorful sauce, not to mention very flavorful.
  • Garlic, Paprika, Red Pepper Flakes, Thyme, Rosemary: Isn’t that a great combo? You can probably tell already how good these shanks are going to be. I like to use fresh thyme if it’s available but dried thyme is fine in a pinch. If you like things spicy, add more red pepper flakes. A couple of bay leaves are a good addition, too.
  • Tomato Paste: You won’t need the whole can, just a couple tablespoons to enrich the sauce. Freeze the remaining tomato paste in two-tablespoon packages to use later.
  • Canned Diced Tomatoes: Choose low- or no-sodium tomatoes.
  • Molasses: Deeply flavored molasses adds just a touch of sweetness to the sauce, balancing out the acidity of the tomatoes.
  • Dry Red Wine: Glug, glug, glug – add a whole cup of wine and pour a glass for yourself while you’re at it. Don’t you love to cook with wine?
  • Beef Stock: Look for low-sodium or no-salt added beef stock to cut down on sodium.
  • Parsley: Provides a bright green garnish.
Ingredients needed including lamb shanks, tomatoes, carrots, red wine.

How To Make This Recipe

Begin by prepping the onion, celery, carrot, and bell pepper. Finely chop them into about a quarter-inch dice so they blend into the sauce as it cooks. Set them aside for now. Measure out the herbs, spices, and sauce ingredients as well. Turn the oven to preheat.

Pat the shanks dry with paper towels and season them with salt and pepper while the oil heats up in your Dutch oven. Add both shanks to the pan (they should fit in a single layer) and sear them until they are browned on all sides. Work in batches if you need to.

Lamb shanks being browned.

Remove them from the pan and sauté the veggies. Add the garlic, then the tomato paste and spices, cooking and stirring them a minute or so.

Vegetables being sautéed.

Add the tomatoes, molasses and wine.

Tomatoes added to pan.

Nestle the shanks back in the pan all comfy like. Add just enough beef broth to come three-quarters of the way up the sides of the lamb shanks.

Uncooked lamb in braising liquid.

Cover the pan, and bake for an hour. Remove the pan from the oven, flip the shanks over, and check the level of the liquid. If necessary, add more broth. Return the pan to the oven, covered, for another hour. The lamb shanks should be super tender when you poke them with a fork.

Braising liquid in a large spoon.

That’s it! Pretty easy, right? You’ll love how good your kitchen smells while the lamb slowly roasts in the oven.

Don’t worry if you’re not quite ready for dinner when the lamb shanks are done. They don’t mind a little extra time in the oven, they’re really laid back about that. Add a little more broth if needed, so they don’t dry out.

Lamb and vegetables on a fork.

FAQs

What goes well with lamb shanks?

Serve lamb shanks with couscous, either whole wheat or regular. Couscous is so easy, and it only takes about five minutes to make. There’s plenty of sauce for both the meat and the couscous.
Lamb shanks are wonderful with rice or quinoa, too, or try them with mashed potatoes (make them in your Instant Pot!) or easy baked potatoes. They go great with creamy homemade polenta, too.

Can lamb shanks be overcooked?

If the lamb shanks are kept at a low temperature in a covered pan, with plenty of liquid, an extra hour or two shouldn’t make a difference. They may become so tender that the meat literally falls off the bone but that’s not a bad thing. The meat will be so tender and juicy!

Why are my lamb shanks tough?

Braising is a traditional way of cooking tough cuts of meat, in which the meat is browned first, then slow roasted until it’s very tender. A heavy, covered pan is essential and you can’t hurry the process. I would guess that tough lamb shanks are due to either not enough liquid or too short of a cooking time.

Make It Your Own

  • Feeding a crowd? Add up to two more lamb shanks if you have a big enough pan. They need to fit in a single layer. Keep the other ingredients the same, except you may need more beef stock to add to the pan.
  • Rather use your slow cooker? No problem. You’ll still want to brown the shanks and make the sauce on the stovetop, as directed. Once you’ve completed that, transfer everything to your slow cooker and cook on low for 8 hours. The sauce may be a little juicier.
  • Don’t want to turn your oven on? As long as you have a good heavy pan with a tight fitting lid, you can braise lamb shanks on the stove. Make them as directed but leave them on the burner and reduce heat to low for a couple of hours. Check every half hour to turn the shanks over and to make sure there’s plenty of liquid.
  • Not a fan of lamb? This recipe also works well with turkey legs.
Lamb shanks in a large bowl.

Storage & Reheating Tips

Before storing leftover lamb shanks, remove the meat from the bones. Store the meat in the sauce or separately in covered containers. It will keep for three to four days in the refrigerator or up to a month in the freezer.

To reheat, slowly heat in a sauce pan on the stove until warmed through or heat in the microwave in 30-second increments.

More Braised Meat

This cooking method almost magically turns tough cuts of meat into a wonderfully tender meal. A pressure cooker can hasten the process. Here’s a few more recipes for you to try:

  • Slow Cooker Italian Pot Roast – tender perfection!
  • Crockpot Beef Stew
  • Instant Pot Short Ribs & Mashed Potatoes (at the same time!)
  • Slow Cooker Ribs – fall off the bone!
  • Slow Cooker Pork Loin with Balsamic Glaze
  • Instant Pot Ribs
  • Chicken Cacciatore
  • Instant Pot Pot Roast Recipe
  • Instant Pot Carnitas – perfect every time!

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Braised lamb shank served on a white plate.
Recipe

Get the Recipe: Braised Lamb Shanks

5 from 3 votes
Prep Time: 30 mins
Cook Time: 2 hrs 30 mins
Total Time: 3 hrs
2 servings
Print Rate Recipe
Prevent your screen from going dark
Meltingly tender braised lamb shanks are slow cooked in a red wine-based sauce. Served with couscous or rice, Middle Eastern lamb shanks are the ultimate comfort food.

Ingredients

  • 2 lamb shanks (1 to 1½ lbs. each)
  • 1½ teaspoons kosher salt, divided
  • ⅛ teaspoon coarse ground black pepper, more to taste
  • 2 tablespoons olive oil
  • 1¼ cups finely diced carrots (about 2 medium carrots)
  • 1½ cups finely diced celery (about 2 stalks)
  • 1 cup finely diced yellow onion (about 1 medium onion)
  • 1 cup finely diced red bell pepper (1 red bell pepper)
  • 3 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 1½ teaspoons paprika
  • 1½ teaspoons fresh thyme
  • ¾ teaspoon dried rosemary
  • ¼ teaspoon red pepper flakes, more to taste
  • 1 tablespoon molasses
  • 1 can (14.5 ounce) diced tomatoes, undrained
  • 1 cup dry red wine
  • 1½ cups reduced-sodium beef stock, more if needed
  • Fresh flat-leaf (Italian) parsley to garnish

Instructions

  • Preheat oven to 350°F.
  • Pat lamb shanks dry with paper towel and season shanks on all sides with ½ teaspoon salt and ¼ teaspoon pepper.
  • Heat olive oil over medium-high heat in a large Dutch oven (lamb shanks should be able to fit in one layer). Carefully place the lamb shanks in the oil and sear until brown on all sides, 7 to 8 minutes total. Transfer to a plate.
  • Add carrots, celery, onion, bell pepper, and 1 teaspoon salt to Dutch oven and cook until onion becomes translucent, 4 to 5 minutes. Add tomato paste, garlic, and spices (paprika, thyme, rosemary, red pepper flakes). Continue to cook for one minute, breaking up tomato paste.
  • Add diced tomatoes, wine, and molasses. Bring to simmer and return the lamb shanks to the pan. Add beef stock (use more or less as needed to cover the lamb shanks about half to three quarters of the way). Cover pan and move to preheated oven.
  • Cook for one hour, remove from oven and check the level of the liquid. If necessary add more beef stock. Flip the lamb shanks over so that the portion that was out of the liquid is now submerged. Return to oven, covered, and continue to cook for another hour.
  • If desired, skim off any fat/oil that has come to the surface of the pan. Taste and season with salt and pepper as needed.
  • Serve lamb shanks with sauce and vegetables with couscous, rice, or quinoa, garnished with fresh parsley.

Notes

  • Serving size: One lamb shank typically serves one person but it’s a pretty generously sized portion. If desired, remove meat from shank before serving and divide into 2 portions for each shank.
  • Slow Cooker Method: Brown the shanks and make the sauce on the stovetop, as directed. Once you’ve completed that, transfer everything to your slow cooker and cook on low for 8 hours. The sauce may be a little juicier.
  • Stovetop Method: As long as you have a good heavy pan with a tight fitting lid, you can braise lamb shanks on the stove. Make them as directed but leave them on the burner on low heat for a couple of hours. Check every half hour to turn the shanks over and to make sure there’s plenty of liquid.

Nutrition Information

Serving: 1lamb shank, Calories: 665kcal, Carbohydrates: 49g, Protein: 48g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 127mg, Sodium: 2557mg, Potassium: 2129mg, Fiber: 10g, Sugar: 27g, Vitamin A: 16909IU, Vitamin C: 141mg, Calcium: 212mg, Iron: 8mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
Free email series

5 Time & Stress Saving Cooking Secrets

Free email series of my best tips!

FREE BONUS!

You May Also Like...

  • Front view of lamb lettuce wrap with small white bowl of sauce in background.
    Lamb Lettuce Wraps with Red Pepper Hummus Sauce
  • Lamb chops on a grill pan, sprinkled with fresh herbs.
    Marinated Lamb Chops with Garlic and Herbs
  • Instant pot mashed potatoes in a white serving bowl.
    Instant Pot Mashed Potatoes
  • Image of a short rib on top of a pile of creamy mashed potatoes with brown gravy dripping down them. Everything is garnished with fresh chives.
    Instant Pot Short Ribs & Mashed Potatoes (at the same time!)
Instant pot sweet potato with butter melting inside it.
Previous Post
Instant Pot Sweet Potatoes – Perfect Every Time!
Gingersnap being dipped into creamy pumpkin dip.
Next Post
Pumpkin Dip (so easy!)

Reader Interactions

Leave a Review Cancel reply

Recipe Rating




The maximum upload file size: 1 MB. You can upload: image. Drop files here

  1. Nutmeg Nanny says

    June 10, 2011 at 3:16 pm

    Thank you for doing this for me. You’re a gem :)

    Reply
    • Rachel says

      June 10, 2011 at 3:27 pm

      Will you stop with the thanking? ;) It was my pleasure! Anytime!

      Reply
  2. Linda says

    June 9, 2011 at 6:58 pm

    Rachel, These lamb shanks look so tender and falling off the bone! I have to admit I’ve never made these; tho I really love lamb. I’m definitely tempted now!

    Reply
  3. Jessica says

    June 9, 2011 at 12:59 pm

    So glad you posted this! It is amazing! I can just taste it now and actually wish I was tasting it right now! Wow- the perfect meal for dads for father’s day. So making this for the hubby! Love the flavors and the photos are picture perfect!

    Hey- did you see my olive oil giveaway- would love for you to enter if you like it!

    Reply
    • Rachel says

      June 9, 2011 at 3:13 pm

      You better believe I jumped all over that olive oil giveaway as soon as I saw it! I’ve had my fingers crossed ever since ;)

      Reply
    • Rachel says

      June 9, 2011 at 3:17 pm

      I just looked at it again and didn’t see my entries…maybe I got sent to spam? Should I enter again?

      Reply

Primary Sidebar

Welcome!

Hi, I'm Rachel! Life can be complicated, cooking shouldn't be! I believe that you can put a delicious meal on the table without stressing. It's possible, and I'm here to help. Have a seat at my table...let's chat, eat, and have fun! Read more...

Air Fryer Instant Pot 30 Minutes One Pan Gluten-Free Dairy-Free Slow Cooker Vegetarian 5 Ingredients

Trending

Cooked salmon fillet on a grey-toned plate with cooked asparagus spears. The salmon is being flaked with a fork.

Air Fryer Salmon – easy and delicious!

Pizza pasta being scooped from a pan with a wooden spoon.

Pizza Pasta – 1 pan, 20 minutes

Image of a giant bowl of spaghetti with turkey meatballs.

Baked Turkey Meatballs

Asparagus Panzanella Salad

Seasonal

Beef and vegetable stir fry in a black wok.

Beef Stir Fry With Vegetables

Hot honey chicken sheet pan dinner with honey being drizzled on.

Hot Honey Chicken Sheet Pan Dinner

Sweet and sour shrimp lettuce wrap garnished with green onion.

Sweet and Sour Shrimp Lettuce Wraps

BBQ Chicken burrito bowl with avocado and sour cream.

BBQ Chicken Bowl

Opens in a new window Opens an external site Opens an external site in a new window
Free Bonus!

5 Cooking Secrets to Save Time & Stress

Free email series of my best tips and recipes!

Featured On:

Back to Top
  • About
  • Contact
  • Press
  • Work with Me
  • Privacy
  • Accessibility
© 2023 Rachel Cooks®
Site Credits Designed by Melissa Rose Design Developed by Once Coupled