Braised Lamb Shanks


  • 6 lamb shanks, trimmed
  • 1/4 cup vegetable oil
  • 2 onions, diced
  • 2 stalks celery, diced
  • 2 carrots, peeled and diced
  • 4 garlic cloves, minced
  • 1 cup dry red wine
  • 1 cup canned tomatoes with juices
  • 6 cups beef stock
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 tbs fresh parsley
  • kosher salt and fresh cracked black pepper to taste
These lamb shanks are seasoned with red wine, rosemary and thyme and are falling off the bone tender.


  • Preheat oven to 400 degrees.
  • Season shanks with salt and pepper.
  • In a dutch oven over medium high heat add the oil and brown the shanks on all sides. About 10 minutes.
  • Transfer shanks to a platter and pour off fat.
  • Add onions, celery and carrot to the same pot.
  • Add the garlic and saute for 2 minutes.
  • Add the wine and simmer for another 5 minutes.
  • Add the tomatoes with juices, stock, rosemary and thyme, bay leaf and shanks and bring to a boil.
  • Cover pan and place in the oven. Cook for about 2 hours.
  • Transfer lamb shanks to a serving platter.
  • Discard bay leaves and skim any fat off of sauce.
  • Place sauce in a blender and puree until smooth.
  • Pour sauce over shanks and garnish with parsley.

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