Description

This Braised Lamb Shanks recipe features tender, succulent lamb cooked slowly in a rich and flavorful broth made with red wine, balsamic vinegar, and aromatic herbs. Perfectly seared and then oven-braised with mushrooms, carrots, and onions, the shanks develop a deep, comforting flavor. Served with the luscious gravy over mashed potatoes, this dish is an ideal hearty meal for cozy dinners or special occasions.

Ingredients

Scale

Lamb and Seasoning

3-4 lamb shanks (about 1.5-2 pounds), trimmed of excess fat
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided

Vegetables and Herbs

1 large onion, finely chopped
2 carrots, chopped
5 shiitake mushrooms, sliced
1/2 tablespoon rosemary (dried or fresh)
1 teaspoon ground coriander
3 bay leaves

Liquids and Sauces

2 tablespoons extra virgin olive oil, divided
3 ounces tomato paste
3 cups beef broth
1 cup red wine
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce

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Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Also, place a large Dutch oven on medium-high heat and add 1 tablespoon of olive oil.
Season and Sear: Season the lamb shanks with 1/2 teaspoon salt and 1/2 teaspoon black pepper on all sides. Sear the lamb shanks in the hot Dutch oven until a golden brown crust forms, then transfer them to a large plate.
Sauté Vegetables and Herbs: Add the remaining 1 tablespoon olive oil to the pot. Add the finely chopped onions, chopped carrots, and sliced shiitake mushrooms. Sauté the vegetables until translucent, stirring occasionally. Then add rosemary and ground coriander and sauté for another 30 seconds, stirring constantly.
Add Tomato Paste: Stir in the tomato paste with the vegetables until fully incorporated to build a rich base for the braising liquid.
Add Liquids and Seasonings: Pour in the beef broth, red wine, balsamic vinegar, and Worcestershire sauce. Add the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, then stir everything together thoroughly.
Return Lamb and Add Bay Leaves: Place the browned lamb shanks back into the pot, ensuring they are covered with the liquid. Add the bay leaves to the pot.
Braise: Cover the Dutch oven with a lid and bake on the bottom rack of the preheated oven for 2 hours, allowing the lamb to become tender and infused with flavor.
Rest and Serve: Remove the lamb shanks from the oven and let them rest, covered in the pot, for about 10 minutes. Serve hot with the rich gravy spooned over mashed potatoes or your preferred side.

Notes

Store: Refrigerate leftovers for up to 5 days in an airtight container. Reheat by simmering the desired amount in a small pot over low heat, covering and stirring occasionally until warmed through.
Freeze: Cool lamb completely before freezing in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
For an enhanced flavor, use fresh rosemary if available instead of dried.
Make sure to trim excess fat from the shanks to avoid greasy gravy.

Nutrition

Serving Size: 1 lamb shank with sauce and vegetables
Calories: 550 kcal
Sugar: 6 g
Sodium: 700 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 4 g
Protein: 45 g
Cholesterol: 130 mg