Braised Lamb Shanks

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Braised Lamb Shanks – Rich, Flavorful

This Braised Lamb Shanks recipe brings you ultra-tender lamb slowly simmered in a savory tomato-herb sauce,  Perfect for cozy dinners or special gatherings, this dish is packed with deep, comforting flavors from garlic, vegetables, and herbs.

Ingredients

Seasoning Blend

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

For the Lamb and Sauce

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

Instructions

  1. Season the Lamb
    In a small bowl, mix kosher salt, black pepper, and thyme. Rub this mixture evenly over the lamb shanks.
  2. Sear the Lamb
    Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks for about 3–4 minutes per side, until browned. Remove and set aside.
  3. Sauté the Vegetables
    Add the remaining 2 tablespoons olive oil. Sauté carrots, celery, and shallots (or onion) for 5 minutes, until softened.
  4. Add Mushrooms and Garlic
    Stir in mushrooms and garlic. Cook for another 2 minutes, allowing mushrooms to release their moisture and garlic to become fragrant.
  5. Deglaze with Vinegar
    Pour in the balsamic vinegar and stir well, scraping the bottom to release browned bits. Let it simmer for 1–2 minutes.
  6. Build the Braising Liquid
    Stir in tomato paste and beef broth. Add bay leaves and bring to a gentle simmer.
  7. Braise the Lamb
    Return lamb shanks to the pot, ensuring they are mostly submerged in liquid. Cover with a lid, reduce heat to low, and braise for 2.5–3 hours, or until the lamb is very tender.
  8. Thicken the Sauce
    In the final 15 minutes, melt butter in a small pan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in some of the hot braising liquid to form a smooth mixture. Stir this back into the pot to thicken the sauce.
  9. Finish and Adjust
    Taste the sauce and adjust with extra salt, pepper, or thyme. Discard bay leaves.
  10. Serve
    Plate the lamb shanks with a generous spoonful of the rich sauce and vegetables. Serve with mashed potatoes, creamy polenta, or rustic bread.

Why You’ll Love This Version

  • Tender and Savory: Lamb cooks until luxuriously soft in a flavorful tomato broth.
  • Versatile and Elegant: Great for weeknight meals or special occasions.

 

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