Braised Lamb Shanks Recipe

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Braised Lamb Shanks Recipe

This Braised Lamb Shanks recipe delivers fall-off-the-bone lamb, slowly simmered in a rich tomato and beef broth with garlic, herbs, and hearty vegetables. It’s perfect for cozy dinners or special occasions—without the use of wine—yet still full of deep, comforting flavor.

Ingredients

For the Seasoning:

  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme

For the Braised Lamb Shanks:

  • 4 lamb shanks (about 680g each)
  • 4 tablespoons olive oil
  • 4 carrots, peeled and diced
  • 4 celery stalks, cubed
  • 4 shallots or 1 large onion, finely sliced
  • 450g mushrooms (crimini or button), sliced
  • 600 ml low-sodium beef broth (or more as needed)
  • 4 tablespoons tomato paste
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 tablespoon butter
  • 1 tablespoon flour

Instructions

  1. Prepare the Seasoning:
    Combine the salt, pepper, and thyme. Rub the mixture evenly over the lamb shanks.
  2. Sear the Lamb Shanks:
    Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear the lamb on all sides (3–4 minutes per side) until browned. Remove and set aside.
  3. Sauté the Vegetables:
    Add the remaining olive oil, then cook the carrots, celery, and shallots/onion for about 5 minutes, until softened.
  4. Add Mushrooms and Garlic:
    Stir in mushrooms and garlic. Cook for 2 more minutes until fragrant.
  5. Deglaze the Pot:
    Instead of wine, pour in 150 ml of beef broth to deglaze, scraping up the browned bits. Simmer for 2–3 minutes.
  6. Add Braising Ingredients:
    Stir in tomato paste, remaining broth, and bay leaves. Bring to a gentle simmer.
  7. Braise the Lamb:
    Return lamb shanks to the pot, cover, reduce heat to low, and braise for 2.5–3 hours until meat is fork-tender.
  8. Make the Thickened Sauce:
    In the last 15 minutes, melt butter in a small pan. Stir in flour to form a paste. Whisk in some braising liquid until smooth. Return this mixture to the pot and stir well.
  9. Final Adjustments:
    Remove bay leaves and adjust salt, pepper, or thyme to taste.
  10. Serve:
    Plate the lamb shanks with plenty of sauce and vegetables. Excellent with mashed potatoes, polenta, or crusty bread.

Tips for Perfect Braised Lamb

  • Low and Slow: Braising at low heat allows the lamb to become irresistibly tender.
  • Depth Without Wine: Tomato paste, mushrooms, and well-browned aromatics create rich flavor  .
  • Optional Flavor Boost: For extra umami, add 1 teaspoon of balsamic vinegar or pomegranate molasses when deglazing (completely optional).

 

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