These braised lamb shanks are slow-cooked in red wine and beef broth until deliciously tender. It’s the kind of comforting meal your family will ask for again and again.
Just looking at these braised lamb shanks makes me drool with anticipation — imagine how the smell of them cooking makes you feel! I love how these shanks are so juicy and fall-off-the-bone tender after the two-hour cooking time (thanks to the combination of beef broth, red wine, and meat juices).
This braised lamb shank recipe is a really great hosting recipe. It’s a crowd pleaser and one of our favorite comfort foods. They’re so hands-off — combine everything in a pot and let the heat of the stove and oven do the trick. It’s magical! In the meantime, make any sides you want to make and/or clean up the house or tackle that never-ending list of “to-do’s”. The aroma of the cooking shanks cooking keeps you motivated to keep going! Food is a great motivator, isn’t it!?
Hot tip: If you prefer beef over lamb, try these delicious beef short ribs or osso buco (braised veal shanks).
How to Cook Lamb Shanks
Like I said, the process of making this braised lamb shanks recipe is like magic. It’s so easy that you’ll wonder how it’s even possible!
- Preheat the pot: Pour oil into an oven safe pot (or Dutch oven) and preheat on the stove top. Season the shanks with salt and pepper.
- Brown the meat: Add the lamb in and sear on all sides over medium high heat. Transfer lamb shanks to a separate plate once they’re golden brown all around.
- Cook the onions: In the same pot, cook the onions until lightly browned.
- Add the remaining ingredients: Add the bay leaves and garlic cloves, then stir in the liquid ingredients. Bring everything to a simmer, then return the shanks to the pot.
- Bake: Cover the pot with an oven safe lid and bake in the oven at 350°F for about two hours or until the shanks are fork-tender.
Hot tip: Lamb shanks are best enjoyed right away, but if needed, keep them warm over low heat for up to one hour before serving.
Additions and Substitutions
If you’ve found yourself missing that tang, use these tips to adjust the taste. Or, add more ingredients to your braised lamb shanks for a whole new experience.
- Use different herbs: If you’re low on bay leaves, or simply want more herbs, add fresh thyme or rosemary. Fresh rosemary and lamb are perfect flavor companions.
- Substitute the tomato sauce: Instead of tomato sauce, use two or three tablespoons of tomato paste, add more wine, or add a cup of diced tomatoes.
- Add more vegetables: Boost the taste of the liquid broth by adding diced celery and carrots. It’s a great way to use up the vegetables from the refrigerator!
- Opt out of the wine: If you prefer not to cook with wine, substitute it with one cup of additional beef broth. Avoid using a cooking wine (it just doesn’t taste good!).
Serving ideas: Pair the shanks with smashed potatoes or creamy mashed potatoes. A slice of French bread is great to dip into the braising liquid, plus a few veggies (air fryer asparagus or oven roasted carrots and parsnips) to round out the meal.
Tips for the Best Braised Lamb Shanks
Lamb is sometimes a tough meat to cook well, but with these tips, it becomes a breeze.
- Opt for bone-in shanks: Bone-in shanks give more flavor compared to boneless shanks. However, boneless still come out delicious!
- Use an oven-safe pot: For fewer dishes, use a Dutch oven from start to finish. I love using this pot to take the shanks directly from the stovetop to the oven.
- Brown the meat: You might think it’s unnecessary, but I highly advise you don’t skip the searing step. The browning adds a load of caramelized flavor.
- Avoid overcrowding: When browning the shanks, avoid overcrowding them in the pot, as this makes it hard to sear evenly. Work in small batches as needed.
- Choose a good broth: Use a good tasting, low-sodium beef or bone broth. It’s easier to salt the lamb at the end rather than deal with an overly salty lamb.
- Pick a dry red wine: Red wine and lamb shanks are a perfect pairing, as the red wine gives so much flavor to the tender shanks. Use any dry red wine, even an inexpensive one. Pinot noir and cabernet sauvignon are two popular choices.
- Scrape the pot: After adding the liquid ingredients, scrape the bottom of the pot to release any browned bits. These caramelized bits elevate the flavor even more.
Where to buy lamb shanks: Lamb can sometimes be a bit harder to find. I get my lamb shanks at Whole Foods or sometimes Publix.
Storage & Reheating
On the rare occasion you have lamb shank leftovers, follow these tips to ensure they taste just as good as when they were freshly made.
- Refrigerator: To store for up to four days, keep the shanks in an airtight container in the fridge.
- Freezer: To store cooked shanks for up to three months, freeze them in an airtight container. Thaw in the refrigerator before reheating.
- Reheating: For the best taste, place the shanks in an oven safe dish and heat in the oven at 350°F until completely warmed through.
More Lamb Recipes
- Pan-Seared Lamb Loin Chops: Lamb steaks seared in a buttery garlic herb sauce
- Lamb Kabobs: Tasty lamb and veggie skewers
- Uzbek Plov with Lamb: Rice dish mixed with tender lamb, onions, and carrots
- Shurpa Soup: Central Asian stew made with lamb, veggies, potatoes, and paprika
Recipe
Ingredients
- 2 tbsp oil avocado or olive
- 4 lamb shanks
- 1 tbsp salt adjust to taste
- 1 tsp ground black pepper adjust to taste
- 1 large onion cut into half rings
- 5 garlic cloves peeled, whole
- 3 bay leaves
- 1 cup beef broth
- 1 cup red wine dry
- 1/2 cup tomato sauce
Instructions
- Preheat an oven safe pot with oil. Season the lamb shanks with salt and pepper.
- Add the lamb shanks to the pot and brown them on all the sides. Remove and set aside.
- In the same pot, cook the onions until they are slightly browned.
- Add the garlic cloves, bay leaves, beef broth, dry red wine, and tomato sauce to the pot. Stir to combine.
- Add in the lamb shanks. Bake them covered at 350°F for about 2 hours or until tender.
Hello, just had a question, do you bake it covered or uncovered ?
Hey Nancy, It's best to bake them covered. This helps retain moisture, ensuring the meat stays tender and juicy as it cooks. Once they’re nearly done, you can uncover them for the last 15-20 minutes if you’d like a more caramelized exterior. Hope that helps!
The lamb shanks looks very interesting and I am sure to make next week. I will let you know the out come .
I can't wait to hear how they worked out for you. I'm sure you'll love them as much as we do!
Hi Natalya, can I make the lamb shanks in instant pot instead of oven? Thank you.
Hi Ann, I am certain that you can. I have not tested this recipe with the instant pot, so I am not sure of the adjustments that would need to be made. If you give it a try, I would love to know the results!
Can I make it in the instant pot instead of oven?
Hi Ann- I can see why that would be convenient but unfortunately I haven't tested this recipe in an Instant Pot so I don't have any guidance for you on that. Hope you still give it a try with the oven method, it's worth it!