![Braised lamb shanks over mashed potatoes.](https://www.spoonforkbacon.com/wp-content/uploads/2020/12/braised_lamb_shanks-2.jpg)
Braised Lamb Shanks are one of our favorite things to indulge in every once in awhile. Our uncomplicated, delicious recipe produces the most flavorful, melt in your mouth shanks. The key is the low and slow braising method, so we love making this dish over the weekend, when we have a little more time on our hands.
What are lamb shanks?
The shank is the lower portion of the lamb leg. It’s a tough cut of meat (almost always sold bone-in) that is best suited for a low and slow cooking method like braising or stewing.
How to Make This Delicious Braised Lamb Shank Dish
Ingredients in Our Braised Lamb Shanks
![Ingredients for Braised Lamb Shanks recipe on a kitchen counter.](https://www.spoonforkbacon.com/wp-content/uploads/2020/12/braised-lamb-shanks-Ingredient.jpg)
Tools You Will Need
Process
- Preheat oven.
- Place Dutch oven over heat.
- Season lamb shanks with salt and pepper. Sear shanks in Dutch oven on all sides. Transfer to a plate.
- Add onion, carrots and celery to pot and sauté.
- Stir in garlic and continue to sauté. Season with salt and pepper.
- Add sage, thyme, rosemary, and bay leaf and continue to sauté.
- Deglaze pot with wine and simmer until liquid has dissolved.
- Stir in diced tomatoes and stock.
- Add shanks back to pot. Season with salt and pepper.
- Bring mixture to a boil, cover and transfer to oven.
- Braise shanks until very fork tender.
- Serve shanks with some of the braising liquid.
![Sear lamb shanks in a stock pot.](https://www.spoonforkbacon.com/wp-content/uploads/2020/12/braised-lamb-shanks-1.jpg)
![Seared lamb shanks on a plate.](https://www.spoonforkbacon.com/wp-content/uploads/2020/12/braised-lamb-shanks-2.jpg)
![Saute carrots and celery in a stock pot.](https://www.spoonforkbacon.com/wp-content/uploads/2020/12/braised-lamb-shanks-3.jpg)
![Vegetables in a stock pot cooking down.](https://www.spoonforkbacon.com/wp-content/uploads/2020/12/braised-lamb-shanks-4.jpg)
![Veggies and herbs in a stock pot to make braised lamb shanks.](https://www.spoonforkbacon.com/wp-content/uploads/2020/12/braised-lamb-shanks-5.jpg)
![Veggies and herbs in a stock pot to make braised lamb shanks.](https://www.spoonforkbacon.com/wp-content/uploads/2020/12/braised-lamb-shanks-6.jpg)
![Red wine deglazing a pot of vegetables.](https://www.spoonforkbacon.com/wp-content/uploads/2020/12/braised-lamb-shanks-7.jpg)
![Tomatoes and stock in a pot to make braised lamb shanks.](https://www.spoonforkbacon.com/wp-content/uploads/2020/12/braised-lamb-shanks-8.jpg)
![Lamb shanks in a pot ready to be braised.](https://www.spoonforkbacon.com/wp-content/uploads/2020/12/braised-lamb-shanks-9.jpg)
![Braised lamb shanks in a large pot.](https://www.spoonforkbacon.com/wp-content/uploads/2018/12/tomato_braised_lamb_shanks-800x1066.jpg)
Why are My Braised Lamb Shanks Tough?
Braised lamb shanks are often tough if you haven’t braised them for a long enough time. If its been over 2 1/2 hours and your liquid has almost completely evaporated, add 1 1/2 to 2 cups water, stir and continue to braise until tender (good news is that it’s very difficult to overcook lamb shanks!).
Make Ahead and Freezing Braised Lamb Shanks
Make Ahead
Cool braised lamb shanks completely, then store in Dutch oven (or airtight container with all the braising liquid), in the refrigerator, for 3 to 4 days.
When ready to reheat, place Dutch oven over medium-low heat and simmer until lamb shanks have completely heated through and tender. Adjust salt and pepper as needed.
Freezing
Cool braised lamb shanks completely and transfer to a freezer safe resealable bag, along with braising liquid. Remove as much air from the bag as possible and seal. Store shanks in freezer for up to 3 months.
When ready to use, place bag in refrigerator overnight to thaw completely. Transfer all contents of freezer bag into Dutch oven and place over medium-low heat. Simmer until lamb shanks have completely heated through and tender. Adjust salt and pepper as needed.
![Braised Lamb shanks on a platter with mashed potatoes next to it.](https://www.spoonforkbacon.com/wp-content/uploads/2020/12/braised_lamb_shanks_recipe-2.jpg)
What to Serve with Braised Lamb Shanks
We love serving our braised lamb shanks over a bed of creamy mashed potatoes, but you can also serve them with:
- Creamy Polenta
- Cheesy Potatoes Gratin
- (shredded over) Pappardelle
- Root Vegetable Gratin
- (shredded over) Gnocchi
- Buttery Spätzle
- Creamy Risotto
- Roasted Root Vegetables
Other braise recipes you will love
- Milk Braised Pork Shoulder
- Honey Soy Braised Ribs
- White Wine Braised Short Ribs
- Garlic and Ginger Braised Chicken
- Braised Pork Ragu
![Braised lamb shanks on a plate with mashed potatoes.](https://www.spoonforkbacon.com/wp-content/uploads/2020/12/braised_lamb_shanks-3.jpg)
![Braised lamb shanks over mashed potatoes.](https://www.spoonforkbacon.com/wp-content/uploads/2020/12/braised_lamb_shanks_recipe-card-150x150.jpg)
Braised Lamb Shanks
INGREDIENTS
- 2 tablespoons olive oil
- 4 lamb shanks
- ½ yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 ribs celery, chopped
- 2 garlic cloves, minced
- 1 tablespoon minced sage
- 2 teaspoons minced thyme, plus more for garnish
- 1 teaspoon minced rosemary
- 1 bay leaf
- 1 cup red wine
- 28 ounce can diced tomatoes with juices
- 2 cups chicken stock
- salt and pepper to taste
INSTRUCTIONS
- Preheat oven to 325˚F.
- Place (6 quart) Dutch oven over medium-high heat and add oil. Season lamb shanks liberally with salt and pepper; then sear each shank in Dutch oven on all sides (in batches). Remove shanks from Dutch oven and transfer to a plate.
- Add onion, carrots and celery to pot and sauté for 3 to 4 minutes.
- Add garlic and continue to sauté for an additional 3 to 4 minutes or until onions begin to caramelize. Season with salt and pepper.
- Add sage, thyme, rosemary, and bay leaf and continue to sauté for another minute.
- Deglaze pot with wine and simmer until liquid has dissolved.
- Stir in chopped tomatoes and stock.
- Add shanks back to pot. (it's okay if they crowd/ overlap one another in Dutch oven at this point) Season with salt and pepper.
- Bring mixture to a boil, cover and transfer to oven. Braise shanks for 2 to 2 1/2 hours, or until shanks very tender.
- Remove shanks from Dutch oven and nestle each atop a bowl of creamy mashed potatoes. Spoon some braising liquid over each shank and garnish with fresh thyme leaves. Serve.
Did you make this recipe? We want to see!
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Made this tonight for guests and served over creamy polenta that I topped with a hunk of butter and freshly grated Parmesan. It was incredible!
Oh great!!
Mouth-Watering..!!! Love this Braised Lamb Shanks recipe. Thank you.
really nice flavors in this dish, and an inspiration for me since I haven’t made a lamb dish in way too long, so thank you!
This recipe looks fantastic. Thanks for sharing this yummy recipe!