Tender Slow Cooked Braised Lamb Shanks

Fall-Off-The-Bone Slow-Cooked Braised Lamb Shanks

If you’re looking for a melt-in-your-mouth, soul-warming dish that makes your home smell like a five-star restaurant, this braised lamb shanks recipe is your perfect match. Slowly simmered in a rich, flavorful sauce, these shanks turn irresistibly tender with minimal effort. Whether you’re making a cozy family dinner or impressing guests, this dish is pure comfort in every bite.

Hook: A glass of wine, a slow braise, and lamb so tender it falls apart at the mere touch of a fork—this is the ultimate comfort dish.

Why You’ll Love This Recipe

• Rich & Flavorful: The slow braise infuses the lamb with deep, savory goodness.
• Effortless Elegance: It feels haute cuisine, but most of the time is hands-off.
• Cozy & Perfect for Gatherings: A great dish for holiday meals or Sunday dinners.
• Make-Ahead Friendly: Even better the next day, making leftovers a treat!

Ingredients Breakdown

• Lamb Shanks: Look for well-marbled meat for extra flavor. If unavailable, beef short ribs make a great substitute.
• Olive Oil: Helps achieve that gorgeous golden sear on the lamb.
• Onions, Carrots, & Celery: These aromatics build the foundation of flavor.
• Garlic: Because what’s a hearty stew without a generous hit of garlic?
• Red Wine: Adds depth and richness. Use a dry red like Cabernet Sauvignon or Merlot.
• Beef or Lamb Broth: Supports the braising liquid and enhances the meaty flavor.
• Tomato Paste: Adds a touch of acidity and deepens the sauce.
• Fresh Herbs (Rosemary, Thyme, Bay Leaf): These bring out the best in the lamb.

Pro Tip:

Don’t skip the searing step! A good sear locks in juices and builds incredible flavor in the final dish.

Step-by-Step Instructions

1. Prep the Lamb: Pat the lamb shanks dry with paper towels and season generously with salt and pepper.
2. Sear the Shanks: Heat olive oil in a Dutch oven over medium-high heat. Sear the lamb on all sides until deeply golden, about 3-4 minutes per side. Remove and set aside.
3. Sauté the Aromatics: In the same pot, add onions, carrots, and celery. Sauté until softened, then stir in the garlic and tomato paste.
4. Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
5. Build the Braising Liquid: Add the broth and herbs. Nestle the lamb shanks into the pot.
6. Slow Cook: Cover and let it braise in a 325°F (160°C) oven for 2.5 to 3 hours, flipping the shanks halfway through.
7. Reduce the Sauce: Remove the shanks and simmer the sauce until slightly thickened.
8. Serve & Enjoy: Spoon the sauce over the lamb and serve with mashed potatoes, polenta, or crusty bread.

Chef’s Tips and Tricks

• Make It Ahead: This dish actually tastes better the next day as the flavors meld together.
• Skim the Fat: Let the dish sit for a bit after cooking, then skim excess fat from the surface for a clean, rich sauce.
• Use a Dutch Oven: This distributes heat evenly and retains moisture perfectly for slow cooking.

Recipe Variations and Serving Suggestions

• Add More Veggies: Mushrooms or parsnips add even more depth.
• Go Global: Add Middle Eastern spices like cumin and cinnamon for a Moroccan twist.
• Pairing Perfection: Serve with mashed potatoes, creamy polenta, or buttered noodles.
• Wine Pairing: A bold red wine like Cabernet or Syrah complements the richness beautifully.

FAQs

Can I make this in a slow cooker? Yes! After searing, transfer everything to a slow cooker and cook on low for 6-8 hours.

How do I store & reheat leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat.

Can I freeze it? Yes! Freeze in individual portions for up to 3 months. Thaw in the fridge before reheating.

📌 Recipe Card

Slow-Cooked Braised Lamb Shanks

Prep Time: 15 minutes | Cook Time: 3 hours | Total Time: 3 hours 15 minutes | Servings: 4

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef or lamb broth
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 bay leaf
• Salt & pepper to taste

Instructions:

1. Season lamb shanks with salt and pepper.
2. Heat olive oil in a Dutch oven. Sear the shanks until golden brown. Remove and set aside.
3. Add onions, carrots, and celery to the pot and cook until softened.
4. Stir in garlic and tomato paste, then deglaze with red wine.
5. Add broth and herbs, then place the lamb shanks back into the pot.
6. Cover and braise in a 325°F oven for 2.5 to 3 hours.
7. Remove the shanks and simmer the sauce until thickened.
8. Spoon sauce over the lamb and serve.

Give this recipe a try and let me know how it turns out! Leave a comment or tag your creations with #TheKitchensAid on social media—I’d love to see your delicious masterpiece!