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braised lamb shanks recipe classic traditional French red wine rosemary gravy

Braised Lamb Shanks

Kimberly Killebrew
Easy to prepare yet superbly sophisticated and unforgettably delicious, these Braised Lamb Shanks will win you praises at the dinner table!
Print Recipe
5 from 32 votes
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Entree, Main Dish
Cuisine French
Servings 6
Calories 353 kcal

Ingredients
 
 

  • 4-6 large lamb shanks , depending on how if serving 4 or 6 people **sprinkle with some salt and freshly ground black pepper
  • 2 tablespoons oil (I use avocado oil as a healthy oil with a high smoke point)
  • 1 large yellow onion , finely chopped
  • 2 large carrots , finely diced
  • 6 cloves garlic , minced
  • 2 cups dry red wine (e.g., cabernet sauvignon, pinot noir)
  • 2 cups quality chicken broth (we use and recommend Aneto) **OR beef broth (see blog post) plus more as needed to immerse the lamb shanks
  • 3 sprigs rosemary (or 1 teaspoon dried rosemary)
  • 6 sprigs thyme (or 3/4 teaspoons dried thyme)
  • 3 bay leaves
  • 1 tablespoon ground porcini mushrooms *STRONGLY recommended for the BEST flavor (use a spice/coffee grinder, blender, or pound to grind them in a ziplock bag)
  • 15 ounce can plain tomato sauce or passata
  • 2 tablespoons concentrated tomato paste
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • Gremolata for Serving (optional)
  • zest of one lemon OR zest of one orange (depending on flavor preference)
  • 1/4 cup chopped fresh parsley
  • 1 clove garlic , minced

Instructions
 

  • If using the gremolata, place the ingredients in a small bowl and stir to combine.  Cover and refrigerate until ready to use.
    Tie the rosemary sprigs, thyme sprigs, and bay leaves together with some twine.
    Preheat the oven to 325 F.
  • Sprinkle some salt and pepper over the lamb shanks.
    Heat the oil in a cast iron Dutch oven or heavy oven-proof pot. Generously brown the lamb shanks on all sides and transfer to a plate. Remove all but 2 tablespoons of the oil.
  • Saute the onions, carrots and garlic until softened, 6-8 minutes. Stir in the ground porcini mushrooms. Add the red wine, bring to a boil, and deglaze (scrape up any browned bits on the bottom of the pan). Boil for 2 minutes. Add the lamb shanks and remaining ingredients except for the butter and gremolata and stir to combine. Bring it to a boil. Cover with the lid and place the hot pot on the lowest rack in the preheated oven.
    Bake for 2 ½ to 3 hours or until the meat is very tender, turning the lamb shanks over halfway through.  Remove the cover during the last 30minutes of cooking until the lamb shanks are nicely browned on top. Remove the herbs and bay leaves.
  • Transfer the lamb shanks to a plate tented with foil and place in the warm oven with the oven door open.  Place the pot on the stovetop.  If needed use a slotted spoon to remove any herb sprigs/leaves. Bring the sauce to a boil and stir in 2 tablespoons of butter.  Simmer until thickened. Add salt and pepper to taste.
    Alternatively, to speed up the thickening time, you can dissolve 2-3 tablespoons of cornstarch in 1/4 cup of water and then stir the slurry into the gravy.  Bring it to a simmer and stir for a couple of minutes until thickened.
    Serve over mashed potatoes or creamy polenta with some gravy spooned over and a little gremolata (if using) or a sprig of fresh herbs for garnish. (See blog post for more serving suggestions.)

Nutrition

Serving: 1shank | Calories: 353kcal | Carbohydrates: 15g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 847mg | Potassium: 804mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3968IU | Vitamin C: 12mg | Calcium: 51mg | Iron: 4mg
Keyword Braised Lamb Shanks
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