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    Home » By Ingredient » Lamb » Braised Lamb Shank

    Braised Lamb Shank

    Posted on February 1, 2020 By Beth Neels

    167 shares
    Jump to Recipe Jump to Video Print Recipe

    Lamb Shanks are an easy delicious meal for any night of the week. They are slow braised in the oven in a delicious red wine braising liquid.

    lamb shank dinner on gray plate.

    Shanks are one of the most succulent cuts of meat on an animal, when slow cooked. You have to be patient and wait for it though.

    The shanks contain a lot of connective tissue and sinew, it is hard to even cut up before cooking. But, when braised, low and slow all of that connective tissue breaks up, leaving in it’s wake, one of the most flavorful and tender pieces of meat on the animal.

    Jump to:
    • What you need
    • For the braising liquid
    • Pro tips for tender lamb shanks
    • How to make it
    • Other delicious lamb recipes
    • 📖 Recipe

    What you need

    • lamb shanks
    • onion
    • celery
    • carrot
    • salt
    • pepper

    Ingredients for making lamb shank.

    For the braising liquid

    • red wine, don’t buy a really expensive bottle.
    • beef or veal stock
    • fresh parsley
    • fresh rosemary

    Ingredeints for braising liquid.

    Pro tips for tender lamb shanks

    Make sure that you brown the meat thoroughly. The browning process is what will impart most of flavor to this dish.

    A note on the wine. You do not need an expensive wine when slow cooking meats, like this Venison Shank or Venison Stew. A cheap 10 bottle will give you just as much flavor as a 50 dollar. Any drinkable wine will work. I would not use cooking wine because they are usually loaded with salt and preservatives. The NY Times agrees!

    Finished lamb shanks in skillet.

    How to make it

    1. Brown lamb on all sides in oven proof skillet, that has a lid.
    2. Remove lamb and saute vegetables until soft.
    3. De-glaze the pan with red wine.
    4. Add stock and herbs.
    5. Place lamb back in the skillet and cover.
    6. Braise lamb at 250°F for about 2-3 hours until very tender.

    shanks browning in skillet. Veges added. De-glazing with red wine. Broth added. Lamb added back to skillet. Thickening gravy with cornstarch.

    Remove lamb from braising liquid and set aside. Thicken sauce with cornstarch slurry, cook and stir over medium heat, until thickened. Add lamb back into the gravy to reheat. Serve.

    Lamb shanks with sauce in skillet.

    Other delicious lamb recipes

    • Lamb loin
    • Lamb burgers
    • Grilled lamb chops
    • Lamb meatballs with coconut curry

    Lamb dinner with potatoes and Brussels sprouts.

    Tools I use to make lamb shank

    Contains affiliate links, for full disclosure, see FTC Disclosure, here.

    • Dutch oven
    • Chef’s knife
    • Cutting board

    Lamb shank with mashed potatoes and vegetables.

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    Gray plate with lamb dinner.

    That’s how easy it is to make these easy lamb shanks. Thanks for stopping by today!

    Enjoy! And have fun cooking!

    Xoxo,

    Binky’s Signature

    📖 Recipe

    Venison shank with gravy on white plate with sides.

    Braised Lamb Shanks

    Lamb Shanks are an easy delicious meal for any night of the week. They are slow braised in the oven in a delicious red wine braising liquid.
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 10 votes
    Print Pin Rate
    Course: entree, Main Course
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 3 hours
    Servings: 4 servings
    Calories: 380kcal
    Author: Beth Neels
    Cost: $5

    Ingredients

    • 1 Tbsp Butter
    • 1 Tbsp Olive Oil
    • 4 lamb shanks
    • 3/4 cup Onion chopped
    • 3/4 cup carrot chopped
    • 3/4 cup Celery chopped
    • 1 cup red wine Cabernet sauvignon, merlot, burgundy, etc.
    • 3 cups beef stock can use veal, beef or vegetable stock, use low sodium
    • 1 Tbsp dried thyme preferably, fresh
    • 3 bay leaf

    Instructions

    • Remove shanks from refrigerator 1 hour before continuing with recipe to allow meat to come up to room temperature.
    • Start oven at 250°F.
    • Melt butter and olive oil together in Dutch oven.
    • Brown shanks on all sides. Remove to plate.
    • Add onions, carrot and celery to pan, if needed add more oil or butter. Saute vegetables, scrapping up the browned bits from the bottom of the pan.
    • Once golden brown, add red wine and continue to scrape bottom of pan.
    • Add stock, thyme and bay leaf. Bring to boil.
    • Add lamb back to Dutch oven. Cover. Braise for 2½-3 hours until shanks are very tender. Twist meat with fork. If it separates easily, the meat is done. Internal temperature should be at least 190°F.
    • Remove from oven and remove shanks to a plate.
    • Add 2-3 tablespoons cornstarch to a small bowl. Mix in enough water to incorporate all of cornstarch. (Quantities are not crucial.) Cook over low heat until sauce is thickened, dark and glossy. Add shanks back to sauce.
    • Serve with mashed potatoes and your choice of vegetable.
    Dutch oven
    cutting board, bamboo
    knife, chef's knife
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky's Amazon Store!

    Video

    Notes

    **NOTES**
    Brown well on all sides.
    Reheat leftovers in microwave.
    Leftovers can be frozen up to 1 month.
    Serve with;
    • Brown Sugar Roasted Carrots
    • Grilled Asparagus
    • Colcannon
    • Foil Packed Grilled Potatoes
    • Roasted Butternut Squash
    • Parsnips

    Nutrition

    Calories: 380kcal | Carbohydrates: 10g | Protein: 43g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 135mg | Sodium: 563mg | Potassium: 1016mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4220IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 5mg
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    167 shares

    Reader Interactions

    Comments

    1. Kelley

      February 07, 2020 at 9:25 pm

      5 stars
      My husband loves lamb and has declared this his new favorite!

      Reply
      • Beth Neels

        February 08, 2020 at 10:11 am

        Oh, great! I’m glad he likes it! We do too! Thanks Kelley!

        Reply
    2. Tisha

      February 05, 2020 at 1:31 pm

      5 stars
      This braised lamb looks so tender and perfect for dinner!

      Reply
      • Beth Neels

        February 06, 2020 at 10:43 am

        Thanks Tisha! Give it a try!

        Reply
    3. Tawnie Kroll

      February 05, 2020 at 12:54 pm

      5 stars
      What a comforting meal, everyone loved it! So easy to make too!

      Reply
      • Beth Neels

        February 06, 2020 at 10:43 am

        I’m so glad your family enjoyed it! Thanks so much Tawnie!

        Reply
    4. Monica

      February 05, 2020 at 12:35 pm

      5 stars
      You are so right – slow cooking is just the only way to go for some cuts of meat! The results can’t be beat, and if you’re lucky enough to have the time, it really is a great way to get a terrific meal with only a little effort up front. Thanks for sharing this awesome recipe!

      Reply
      • Beth Neels

        February 06, 2020 at 10:39 am

        No doubt! Thanks so much for the comment Monica!

        Reply
    5. Ashley

      February 05, 2020 at 12:29 pm

      5 stars
      Oh my!! My dad will love this recipe!!

      Reply
      • Beth Neels

        February 06, 2020 at 10:42 am

        Make it for him Ashley! Thanks for checking it out!

        Reply

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    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

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