Okay, so here’s the truth—I used to be totally intimidated by lamb. It felt like something you only order at a restaurant on a special occasion. But once I tried making braised lamb shanks at home? Total game-changer. This is one of those recipes that looks and tastes like you spent all day in the kitchen, but really, the oven does most of the work. You just need a little patience, a cozy Sunday afternoon, and maybe a glass of wine while it simmers.

Cozy, Slow-Cooked, and Seriously Impressive

Braised lamb shanks are tender, rich, and fall-off-the-bone good. The meat simmers low and slow in a deeply savory sauce, soaking up flavor from wine, garlic, and herbs. You end up with this silky, spoonable meat that’s just begging to be piled on mashed potatoes or polenta.

Why You’ll Love This Recipe

It’s the ultimate “low effort, high reward” dish
Feels elegant enough for guests, but easy enough for a weeknight
Packed with warm, comforting flavors
Can be made ahead—actually tastes even better the next day
One pot = less cleanup

Ingredients

You’ll find the full list of ingredients with exact amounts in the recipe card below, but here’s a quick peek at what goes into this beauty:

Lamb shanks (look for ones with a bit of marbling)
Onion, carrots, celery, and garlic
Tomato paste and crushed tomatoes
Red wine (use something you’d drink)
Beef or chicken broth
Fresh herbs like rosemary and thyme
Olive oil, salt, and pepper

Directions

Brown the Lamb Shanks

Start by seasoning the lamb shanks generously with salt and pepper. Sear them in a heavy-bottomed pot or Dutch oven until they’re browned on all sides. This builds the first layer of flavor, so don’t rush it.

Sauté the Veggies

Remove the lamb and add chopped onion, carrot, and celery to the same pot. Cook them down until softened and golden, then stir in garlic and tomato paste to deepen the flavor.

Deglaze with Wine

Pour in the red wine and let it simmer for a couple minutes, scraping up all those tasty browned bits from the bottom of the pan. That’s where the magic is.

Add the Rest and Simmer

Stir in crushed tomatoes, broth, and fresh herbs. Nestle the lamb shanks back into the pot, cover tightly, and transfer to the oven. Let it braise at 325°F for about 2 ½ to 3 hours, until the meat is meltingly tender.

Serve and Enjoy

Once it’s done, you can serve the shanks whole or shred the meat off the bone into the sauce. Spoon it over mashed potatoes, creamy polenta, or even buttered noodles. Don’t forget to ladle that rich braising sauce over the top.

Expert Tips and Tricks

Let the lamb come to room temp before searing for an even crust
Don’t skip the browning step—it adds huge flavor
Use a good-quality dry red wine, like Cabernet or Merlot
If the sauce is too thin at the end, simmer it on the stovetop uncovered to reduce and thicken

Recipe Variations and Possible Substitutions

Use beef shanks or short ribs if you don’t have lamb
Add mushrooms to the braise for even more umami
Toss in a cinnamon stick or star anise for a subtle depth
Make it spicy with a pinch of red pepper flakes

Serving and Pairing Suggestions

Serve the lamb shanks over mashed potatoes, creamy polenta, or even garlicky white beans. Roasted root vegetables or sautéed greens (like Swiss chard or kale) make great sides. For drinks, go with a bold red wine—something earthy like a Syrah or a Zinfandel pairs beautifully.

Storage and Reheating Tips

Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days. The flavors only get better with time. To reheat, warm gently on the stovetop, adding a splash of broth if needed. This also freezes beautifully—just reheat in the oven, covered, until hot.

FAQs

Can I make this in a slow cooker?
Yes! After browning everything, transfer to a slow cooker and cook on low for 8 hours or until tender.

What cut of lamb works best?
Lamb shanks are ideal for this recipe, but you could also use lamb shoulder pieces for a similar result.

Do I have to use wine?
Wine adds depth, but if you prefer not to use it, substitute with more broth and a splash of balsamic vinegar.

Can I make it ahead of time?
Absolutely—this is a great make-ahead meal. Store in the fridge overnight and reheat slowly when ready to serve.

The Kind of Meal That Makes You Feel Like a Chef

Braised lamb shanks are one of those dishes that feel special every time you make them. Whether you’re cooking for company or just treating yourself to something cozy and delicious, this recipe brings all the warm, slow-simmered comfort you could want. It’s one of my favorites for good reason—I hope it becomes one of yours too.

The Fancy Little Dinner That Practically Cooks Itself: Braised Lamb Shanks

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Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 2 ½ to 3 hours
Total Time: 2 ¾ to 3 ¼ hours
Yield: 4 servings
Category: Dinner
Method: Braising
Cuisine: Mediterranean
Diet: Gluten Free

Instructions

Season the lamb shanks generously with salt and pepper. Sear them in a heavy-bottomed pot or Dutch oven until browned on all sides.
Remove the lamb and add chopped onion, carrot, and celery to the same pot. Cook them until softened and golden. Stir in garlic and tomato paste.
Pour in the red wine and let it simmer for a couple of minutes, scraping up all the browned bits from the bottom of the pan.
Add crushed tomatoes, broth, and fresh herbs. Nestle the lamb shanks back into the pot, cover tightly, and transfer to the oven.
Braise at 325°F for 2 ½ to 3 hours until the meat is tender.
Once cooked, serve the shanks whole or shred the meat off the bone into the sauce. Spoon over mashed potatoes, polenta, or noodles.

Notes

Let the lamb come to room temp before searing for an even crust.
Use a good-quality dry red wine like Cabernet or Merlot.
If the sauce is too thin at the end, simmer uncovered on the stovetop to reduce and thicken.