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.




20 min


2 hr


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