Braised Lamb Shanks

Tender, fall off the bone Lamb Shanks braised in a luxurious red wine gravy is your new family dinner recipe! Includes 4 cooking methods!

You choose how to cook them! In the oven, on the stove, in a slow cooker or Instant pot (pressure cooker). Whichever one you choose, you will not be disappointed! For a lighter side to balance the richness, serve these lamb shanks with a bowl of Chicken Pasta Saladthe fresh bruschetta flavors cut through the hearty gravy beautifully.

Why This Recipe Works

Lamb shanks are an inexpensive cut of meat begging to be slow cooked. Slow cooking turns this tough cut of lamb into the most tender, succulent, fall off the bone meat, while creating a luxurious depth of flavour in this good gravy. If you love slow-cooked lamb dishes like this, you might also enjoy a fiery lamb ragu with pappardelle pasta.

Along with ingredients you already have on hand, like garlic, onions, beef stock, herbs and tomato sauce (tomato puree), you'll have a heavenly stew simmering in your kitchen.

The good Sunday afternoon is a slow cooking pot of lamb shanks. This is one recipe where you want to take your time cooking, while enjoying a glass of wine or two waiting for its arrival to your dinner table.

Ingredients

• Lamb Shanks: The star of the dish, becomes fall-off-the-bone tender when slow-cooked and brings rich, meaty flavour.
• Red Wine: Adds depth and complexity to the sauce, helping to tenderise the meat (can be replaced with more stock if preferred).
• Beef Stock: Forms the base of the braising liquid, infuses the shanks with deep, savoury flavour.
• Passata (Tomato Puree): Adds body, acidity, and richness to the braising sauce, balancing the meatiness.
• Onion, Carrot, and Garlic: The aromatic trio. Onion and carrot provide sweetness; garlic adds a savoury punch.
• Tomato Paste: Intensifies the umami and adds a rich, concentrated tomato flavour.

Notes: See recipe card at the bottom for full list of ingredients and measurements

On the stove

Let simmer for 4-5 minutes, or until thickened to desired consistency, and pour all over your lamb shanks to serve!

1. Wash and pat dry lamb shanks with paper towel getting rid of all moisture

1. Heat oil in a heavy based pot. Sear two shanks in the all around. Repeat transfer to a plate, tent with foil to keep warm, set aside.

1. In the pan juices, sauté the carrots and diced onions until softened, then add garlic and cook

1. Return the shanks back into the pot; season with coarse salt and ground pepper.

1. Sprinkle with flour, toss well and cook until brown.

1. Add stockwine, puree, tomato paste, bullion and herbs.

1. Cover and bring to a boil, then reduce heat to low and simmer for 1 ½ -2 hours, stir occasionally, until the meat is falling apart.

1. Garnish with parsley, serve with mashed potatoes or rice, OR if you'd like to go the extra mile try one of the sides below.

Lamb shanks go so well with creamy Easy Creamy Mashed potatoes Mashed Sweet Potatoes or a buttery cauliflower mash. And to finish the meal on a sweet, cozy note, our Cinnamon Rice Pudding is the good dessert to follow all that rich, tender goodness.

Recipe FAQ's

Yes. Replace the wine with extra beef stock or low-sodium broth for a non-alcoholic version.

Flouring helps create a crust on the lamb and thickens the sauce during braising.

Absolutely. The flavours deepen over time, just reheat gently before serving.

What you need

• 2 tablespoons extra-virgin olive oil divided
• 4 – 6 lamb shanks trimmed of excess fat
• 1 white onion large, diced
• 6 cloves garlic minced
• 2 large carrots sliced 1/2-inch thick
• 1 pinch coarse salt
• 1 pinch cracked pepper
• 1/4 cup flour
• 2 cups beef stock
• 1 1/2 cups red wine like Merlot, Pinot Noir, or a Chianti – optional. Substitute with extra stock
• 14 oz passata (tomato puree or American tomato sauce)
• 2 tablespoons tomato paste
• 2 beef bouillon cubes crushed
• 1 teaspoon fresh rosemary finely chopped
• 2 tablespoons fresh parsley finely chopped (divided)
• 2 bay leaves
• 1 pinch salt to season
• 1 pinch pepper to season

Method

1. Preheat oven to 350°F (175°C).
2. Wash and pat dry lamb shanks with paper towel.
3. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
4. To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
5. Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
6. Add stock, wine, puree, tomato paste, bouillon and herbs. Bring to a simmer on the stove.
7. Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers slowly).
8. Gently transfer the shanks onto a plate; tent to keep warm.
9. Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency.
10. You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.
11. Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
12. Garnish with parsley and serve with mashed potatoes, rice or pasta.
13. To serve the following day, allow the casserole to cool completely, cover and refrigerate.