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Fall-Off-The-Bone Braised Lamb Shanks in Rich Herb Gravy

Tender, fall-off-the-bone lamb shanks braised low and slow in a rich herb-infused gravy with aromatic vegetables and red wine.

  • Total Time: 3 hours 5 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 5 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 1 can (14 oz) crushed tomatoes
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves

Instructions

  1. Preheat oven to 325°F (165°C).
  2. Season lamb shanks generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks on all sides until deeply browned, about 4-5 minutes per side. Remove and set aside.
  4. In the same pot, add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
  5. Add garlic and tomato paste; cook for 1 minute until fragrant.
  6. Pour in red wine (if using) and scrape up any browned bits from the bottom. Let wine reduce by half, about 2 minutes.
  7. Add beef broth, crushed tomatoes, rosemary, thyme, and bay leaves. Stir to combine.
  8. Return lamb shanks to the pot, nestling them into the liquid. Bring to a simmer.
  9. Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours, until meat is very tender and falling off the bone.
  10. Remove from oven. Discard herb sprigs and bay leaves. Skim excess fat if desired.
  11. Serve lamb shanks with the rich gravy over mashed potatoes, polenta, or crusty bread.

Notes

For an even richer flavor, marinate lamb shanks overnight with garlic, rosemary, and thyme. Red wine can be substituted with additional beef broth.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 45 minutes
  • Method: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 680
  • Sugar: 7 g
  • Fat: 38 g
  • Carbohydrates: 14 g
  • Protein: 62 g