Let’s be honest: few dishes impress like a perfectly cooked lamb shank. Whether you’re hosting a holiday feast, celebrating an anniversary, or simply craving something extraordinary, these succulent recipes transform humble cuts into show-stopping centerpieces. From slow-braised classics to globally inspired twists, we’ve gathered 20 mouthwatering ways to make your special occasions truly memorable. Ready to elevate your cooking? Dive in—your next masterpiece awaits!
Braised Lamb Shanks with Red Wine and Rosemary
Ready to transform humble lamb shanks into a restaurant-worthy masterpiece? This braised dish is perfect for a special occasion or a cozy weekend project, where low-and-slow cooking yields incredibly tender, fall-off-the-bone meat infused with rich, aromatic flavors.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 4 lamb shanks (about 1 lb each, pat them dry with paper towels for better browning)
– 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
– 1 large yellow onion, diced
– 4 garlic cloves, minced (fresh is best here for pungent aroma)
– 2 cups dry red wine, like Cabernet Sauvignon (a bottle you’d enjoy drinking)
– 4 cups beef broth (low-sodium gives you control over seasoning)
– 3 sprigs fresh rosemary (woody stems removed, leaves finely chopped)
– 2 tbsp tomato paste
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 2 tbsp all-purpose flour (for dusting the shanks, which creates a lovely crust)
Instructions
1. Preheat your oven to 325°F.
2. Season the lamb shanks evenly with kosher salt and black pepper on all sides.
3. Lightly dust each shank with all-purpose flour, tapping off any excess.
4. Heat extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
5. Sear the lamb shanks for 4-5 minutes per side until deeply browned, working in batches to avoid crowding the pan.
6. Transfer the seared shanks to a plate and set aside.
7. In the same pot, add the diced yellow onion and cook for 5 minutes until softened and translucent.
8. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
9. Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
10. Pour in the dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
11. Let the wine simmer for 5 minutes to reduce by half, which concentrates the flavor.
12. Add the beef broth and chopped rosemary, stirring to combine.
13. Return the lamb shanks to the pot, nestling them into the liquid.
14. Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid.
15. Transfer the pot to the preheated oven and braise for 3 hours, until the meat is fork-tender.
16. Carefully remove the pot from the oven and let the shanks rest in the liquid for 15 minutes before serving.
Fork-tender meat pulls away effortlessly from the bone, bathed in a glossy, wine-infused sauce with earthy rosemary notes. Serve these shanks over creamy polenta or mashed potatoes to soak up every drop, and garnish with a fresh rosemary sprig for an elegant touch that makes any dinner feel celebratory.
Slow-Cooked Moroccan Lamb Shanks with Apricots
Nothing beats coming home to a house filled with the warm, inviting aromas of a meal that’s been gently cooking all day. Now, let’s walk through how to create these incredibly tender, flavor-packed Moroccan lamb shanks, where sweet apricots and warm spices meld together perfectly.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 4 lamb shanks (about 1 lb each, I like to ask my butcher for meaty ones)
– 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
– 1 large yellow onion, diced
– 4 garlic cloves, minced
– 1 tbsp grated fresh ginger
– 2 tsp ground cumin
– 1 tsp ground cinnamon
– 1/2 tsp ground turmeric
– 1/4 tsp cayenne pepper (adjust if you’re sensitive to heat)
– 1 cup dried apricots, halved
– 4 cups low-sodium chicken broth
– 1 tbsp honey
– 1/2 cup fresh cilantro, chopped (for garnish)
– Kosher salt and freshly ground black pepper
Instructions
1. Pat the lamb shanks completely dry with paper towels, then season all over generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers, about 2 minutes.
3. Carefully add the lamb shanks and sear until deeply browned on all sides, about 4-5 minutes per side. (Tip: Don’t crowd the pot—sear in batches if needed for the best crust.)
4. Transfer the seared shanks to a plate and reduce the heat to medium.
5. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.
6. Stir in the minced garlic and grated ginger, cooking for just 1 minute until fragrant.
7. Add the ground cumin, cinnamon, turmeric, and cayenne pepper, stirring constantly for 30 seconds to toast the spices.
8. Pour in the chicken broth and honey, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
9. Return the lamb shanks and any accumulated juices to the pot, along with the halved dried apricots.
10. Bring the liquid to a gentle simmer, then cover the pot and reduce the heat to low. (Tip: The liquid should just barely bubble—this is key for tender meat.)
11. Let the lamb shanks cook, covered, for 3 hours. Check once halfway to ensure the liquid is at a steady, low simmer.
12. After 3 hours, uncover the pot. The meat should be fork-tender and nearly falling off the bone.
13. Using tongs, carefully transfer the lamb shanks to a serving platter and tent loosely with foil.
14. Increase the heat under the pot to medium-high and simmer the sauce, uncovered, for 10-15 minutes until it thickens slightly to a gravy-like consistency. (Tip: Taste and adjust seasoning with a pinch more salt if needed here.)
15. Spoon the thickened sauce and apricots over the lamb shanks and garnish with the chopped fresh cilantro.
Zesty and rich, the meat literally melts away from the bone, while the apricots soften into jammy pockets of sweetness. Serve this spectacular dish over a bed of fluffy couscous or creamy polenta to soak up every last drop of the spiced sauce.
Greek-Style Lamb Shanks with Lemon and Oregano
Often, when the weather turns chilly, I find myself craving a meal that’s both comforting and impressively flavorful. Our Greek-Style Lamb Shanks with Lemon and Oregano delivers exactly that—a slow-cooked masterpiece where the meat becomes so tender it practically falls off the bone, infused with the bright, herby notes of the Mediterranean. It’s a dish that feels special yet is surprisingly straightforward to prepare, even for a weeknight.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 4 lamb shanks (about 1 pound each)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity depth)
– 1 large yellow onion, finely chopped
– 4 garlic cloves, minced (fresh is best here for that pungent kick)
– 1 cup dry white wine, like a Sauvignon Blanc
– 2 cups low-sodium chicken broth
– 2 lemons, juiced (about 1/3 cup), plus zest from 1 lemon
– 2 tablespoons dried oregano (I prefer Greek oregano for its robust flavor)
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup chopped fresh parsley, for garnish
Instructions
1. Preheat your oven to 325°F.
2. Pat the lamb shanks completely dry with paper towels—this helps them brown beautifully without steaming.
3. Heat the extra virgin olive oil in a large Dutch oven or oven-safe pot over medium-high heat until it shimmers, about 2 minutes.
4. Sear the lamb shanks for 4-5 minutes per side, until deeply browned all over; work in batches if needed to avoid crowding the pot.
5. Transfer the seared shanks to a plate and set aside.
6. Reduce the heat to medium and add the chopped onion to the same pot; cook for 5-7 minutes, stirring occasionally, until softened and translucent.
7. Add the minced garlic and cook for 1 minute more, just until fragrant.
8. Pour in the dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon—this deglazing step adds incredible flavor.
9. Let the wine simmer for 3-4 minutes to reduce slightly.
10. Stir in the chicken broth, lemon juice, lemon zest, dried oregano, kosher salt, and black pepper.
11. Return the lamb shanks to the pot, nestling them into the liquid so they’re mostly submerged.
12. Bring the mixture to a gentle simmer over medium heat.
13. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
14. Braise for 2 hours to 2 hours 15 minutes, until the meat is fork-tender and easily pulls away from the bone.
15. Carefully remove the pot from the oven and let it rest, uncovered, for 10 minutes.
16. Skim off any excess fat from the surface of the sauce with a spoon.
17. Garnish with the chopped fresh parsley just before serving.
Every bite of these lamb shanks offers a melt-in-your-mouth texture, balanced by the zesty lemon and earthy oregano in the rich, glossy sauce. For a complete meal, I love serving them over creamy mashed potatoes or orzo to soak up every last drop, and a simple Greek salad on the side adds a refreshing crunch.
Indian Spiced Lamb Shanks in Coconut Curry
Venturing into the world of Indian cuisine can feel daunting, but this slow-cooked lamb shank recipe is a perfect, forgiving introduction. It transforms a few key spices and coconut milk into a deeply aromatic, fall-off-the-bone meal that’s ideal for a special dinner or a cozy weekend project. Let’s walk through it together, one simple step at a time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 4 lamb shanks (about 1 lb each, I like to pat them very dry with paper towels for the best sear)
– 2 tbsp vegetable oil (a neutral oil is key here to let the spices shine)
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced (fresh is always best for that pungent kick)
– 1 tbsp fresh ginger, grated (I keep a knob in the freezer and grate it frozen—no peeling needed!)
– 2 tbsp garam masala (my favorite brand has a warm, cardamom-forward profile)
– 1 tsp ground turmeric (it will stain wooden spoons, so I use a metal one)
– 1/2 tsp cayenne pepper (adjust this to your heat preference)
– 1 (13.5 oz) can full-fat coconut milk, shaken well (don’t use light—the fat is essential for richness)
– 2 cups low-sodium chicken broth
– 1 tsp kosher salt
– Fresh cilantro leaves, for garnish (a big handful adds a bright, fresh finish)
Instructions
1. Preheat your oven to 325°F.
2. Heat the 2 tbsp vegetable oil in a large, oven-safe Dutch oven or heavy pot over medium-high heat until it shimmers, about 2 minutes.
3. Season the 4 lamb shanks all over with the 1 tsp kosher salt.
4. Carefully place the lamb shanks in the hot oil and sear until deeply browned on all sides, about 4-5 minutes per side. Tip: Don’t crowd the pot; sear in batches if needed to ensure proper browning, which builds flavor.
5. Transfer the seared lamb shanks to a plate.
6. Reduce the heat to medium and add the 1 diced onion to the pot. Cook, stirring occasionally, until softened and translucent, about 6-8 minutes.
7. Add the 4 minced garlic cloves and 1 tbsp grated ginger. Cook, stirring constantly, for 1 minute until fragrant.
8. Add the 2 tbsp garam masala, 1 tsp turmeric, and 1/2 tsp cayenne pepper. Stir constantly for 30 seconds to toast the spices. Tip: Toasting the spices in the oil wakes up their flavors and prevents a raw, dusty taste.
9. Pour in the 1 can of coconut milk and 2 cups chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits.
10. Return the seared lamb shanks and any accumulated juices to the pot, nestling them into the liquid.
11. Bring the liquid to a gentle simmer.
12. Cover the pot with a tight-fitting lid and transfer it to the preheated 325°F oven.
13. Braise for 2 hours, or until the lamb is extremely tender and pulls away easily from the bone.
14. Carefully remove the pot from the oven. Tip: Let the shanks rest in the curry, uncovered, for 10-15 minutes before serving; this allows the meat to reabsorb some juices and the sauce to thicken slightly.
15. Serve the lamb shanks and curry in deep bowls, garnished generously with fresh cilantro leaves.
Perfectly braised, the lamb will be meltingly tender and infused with the warm, complex curry. Pour the creamy, aromatic sauce over a bed of fluffy basmati rice or with warm naan for soaking up every last drop. This dish only gets better the next day as the flavors continue to meld.
Herb-Crusted Lamb Shanks with Garlic Mash
Mastering a special occasion dish doesn’t have to be intimidating, and these herb-crusted lamb shanks with creamy garlic mash are the perfect project to build your confidence. We’ll walk through each stage methodically, from searing the meat to building a rich sauce, ensuring you end up with a restaurant-quality meal that’s surprisingly straightforward to prepare at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 4 lamb shanks (about 1 lb each, I find bone-in shanks add incredible flavor to the sauce)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 cup all-purpose flour (for a light, even crust)
– 2 tbsp fresh rosemary, finely chopped (fresh makes all the difference here)
– 2 tbsp fresh thyme leaves
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1 large yellow onion, diced
– 4 cloves garlic, minced (I always use fresh, not jarred, for the brightest flavor)
– 2 cups beef broth (low-sodium lets you control the seasoning)
– 1 cup dry red wine, like Cabernet Sauvignon
– 1/2 cup whole milk, warmed
– 3 cloves garlic, roasted (wrap in foil with a drizzle of olive oil and bake at 400°F for 30 minutes until soft and golden)
Instructions
1. Preheat your oven to 325°F to ensure even, slow cooking for tender lamb.
2. Pat the lamb shanks completely dry with paper towels—this is crucial for achieving a proper sear without steaming.
3. In a shallow dish, combine the flour, chopped rosemary, thyme, kosher salt, and black pepper.
4. Dredge each lamb shank in the flour mixture, coating all sides evenly and shaking off any excess.
5. Heat the extra virgin olive oil in a large, oven-safe Dutch oven or heavy pot over medium-high heat until it shimmers, about 2 minutes.
6. Sear the lamb shanks for 3-4 minutes per side until deeply browned, working in batches if needed to avoid overcrowding.
7. Transfer the seared shanks to a plate and set aside temporarily.
8. In the same pot, add the diced onion and sauté for 5 minutes until softened and translucent, scraping up any browned bits from the bottom.
9. Add the minced garlic and cook for 1 more minute until fragrant, being careful not to let it burn.
10. Pour in the red wine to deglaze the pot, using a wooden spoon to loosen all the flavorful bits, and let it simmer for 2 minutes to reduce slightly.
11. Stir in the beef broth and bring the mixture to a gentle simmer.
12. Return the lamb shanks to the pot, nestling them into the liquid, and cover with a tight-fitting lid.
13. Place the covered pot in the preheated oven and braise for 2 hours until the meat is fork-tender and easily pulls away from the bone.
14. While the lamb braises, place the quartered potatoes in a large pot, cover with cold water by 1 inch, and add a pinch of salt.
15. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are easily pierced with a fork.
16. Drain the potatoes thoroughly and return them to the warm pot to evaporate any excess moisture—this prevents watery mash.
17. Mash the potatoes with a potato masher or ricer until smooth.
18. Fold in the room-temperature butter, warmed whole milk, and roasted garlic cloves, mixing until creamy and well combined; season with salt to taste.
19. Once the lamb is done, carefully remove the pot from the oven and transfer the shanks to a serving platter, tenting loosely with foil to keep warm.
20. Skim any excess fat from the braising liquid in the pot, then simmer it on the stovetop over medium heat for 5-10 minutes until slightly thickened into a sauce.
21. Spoon the garlic mash onto plates, top with a lamb shank, and drizzle generously with the reduced sauce.
Zesty and rich, the herb crust forms a savory contrast to the fall-apart tender meat, while the roasted garlic infuses the mash with a mellow, sweet depth. For a creative twist, serve it alongside roasted root vegetables or a simple arugula salad to cut through the richness, making it a meal that feels both comforting and elegant.
Persian Lamb Shanks with Pomegranate Glaze
Welcome to a cozy winter kitchen project that transforms humble lamb shanks into a festive centerpiece with sweet-tart pomegranate magic. This Persian-inspired dish simmers slowly to create fall-off-the-bone tenderness, perfect for a special dinner that feels both exotic and comforting.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 4 lamb shanks (about 1 lb each, I prefer bone-in for maximum flavor)
– 2 tbsp extra virgin olive oil (my go-to for rich depth)
– 1 large yellow onion, finely chopped
– 4 garlic cloves, minced (freshly minced makes all the difference)
– 1 tsp ground cumin
– 1 tsp ground cinnamon
– 1/2 tsp ground turmeric
– 2 cups beef broth (low-sodium lets you control seasoning)
– 1 cup pomegranate juice (100% pure juice works best)
– 1/4 cup honey
– 1 tbsp cornstarch
– 2 tbsp cold water
– Salt and freshly ground black pepper (I always grind pepper right before using)
– Fresh pomegranate arils and chopped parsley for garnish (optional but adds vibrant color)
Instructions
1. Preheat your oven to 325°F.
2. Pat the lamb shanks completely dry with paper towels—this helps them brown beautifully.
3. Season the lamb shanks generously on all sides with salt and pepper.
4. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering, about 2 minutes.
5. Add the lamb shanks and sear until deeply browned on all sides, about 4-5 minutes per side. Tip: Don’t crowd the pot; work in batches if needed to avoid steaming.
6. Transfer the seared lamb shanks to a plate and set aside.
7. Reduce the heat to medium and add the chopped onion to the same pot, cooking until softened and translucent, about 5 minutes.
8. Add the minced garlic, cumin, cinnamon, and turmeric, stirring constantly for 1 minute until fragrant. Tip: Toasting spices briefly unlocks their full aroma.
9. Pour in the beef broth and pomegranate juice, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
10. Stir in the honey until fully dissolved.
11. Return the lamb shanks to the pot, nestling them into the liquid.
12. Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid.
13. Transfer the pot to the preheated oven and braise for 3 hours, until the lamb is fork-tender and easily pulls away from the bone.
14. Carefully remove the pot from the oven and transfer the lamb shanks to a serving platter, tenting loosely with foil to keep warm.
15. Place the pot with the braising liquid on the stovetop over medium heat and bring to a simmer.
16. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Tip: Always mix cornstarch with cold liquid first to prevent lumps.
17. Slowly whisk the cornstarch slurry into the simmering liquid and cook, stirring constantly, until the sauce thickens to a glaze consistency, about 2-3 minutes.
18. Taste the glaze and adjust seasoning with salt and pepper if desired.
19. Spoon the pomegranate glaze generously over the lamb shanks.
20. Garnish with fresh pomegranate arils and chopped parsley if using.
Perfectly braised, the lamb shanks yield to gentle pressure with a rich, savory depth balanced by the glaze’s bright sweetness. Serve this over creamy mashed potatoes or saffron rice to soak up every drop of the glossy sauce, and watch it become an instant holiday favorite.
Lamb Shank Tagine with Dates and Almonds
Mastering a slow-cooked dish like this Moroccan-inspired tagine is simpler than you might think—it’s all about layering flavors and letting time do the work. This recipe yields tender lamb shanks in a sweet-savory sauce that’s perfect for a cozy winter evening.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– 4 lamb shanks (about 1 lb each; I like to pat them dry with paper towels for better browning)
– 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
– 1 large yellow onion, finely chopped
– 4 garlic cloves, minced
– 1 tsp ground cumin
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper (adjust if you prefer less heat)
– 2 cups low-sodium chicken broth
– 1 cup pitted dates, halved (Medjool dates are my favorite for their caramel-like sweetness)
– 1/2 cup whole almonds, toasted
– Salt, to season (I use about 1 tsp total, added in stages)
– Fresh cilantro, chopped, for garnish
Instructions
1. Preheat your oven to 325°F.
2. Season the lamb shanks generously with salt on all sides.
3. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering, about 2 minutes.
4. Add the lamb shanks and sear until deeply browned on all sides, about 4-5 minutes per side. Tip: Don’t overcrowd the pot—work in batches if needed to avoid steaming.
5. Transfer the seared lamb shanks to a plate and set aside.
6. Reduce the heat to medium and add the chopped onion to the same pot. Cook, stirring occasionally, until softened and translucent, about 5 minutes.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Stir in the cumin, cinnamon, ginger, paprika, and cayenne pepper, and cook for 30 seconds to toast the spices.
9. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
10. Return the lamb shanks to the pot, along with any accumulated juices, and bring the liquid to a simmer.
11. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2.5 hours. Tip: Check halfway through to ensure the liquid is at a gentle simmer; if it’s boiling, reduce the oven temperature slightly.
12. Remove the pot from the oven and stir in the halved dates. Tip: The dates will soften and melt into the sauce, adding natural sweetness.
13. Return the pot to the oven, uncovered, and cook for an additional 30 minutes until the lamb is fork-tender and the sauce has thickened slightly.
14. While the tagine finishes cooking, toast the almonds in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently, until golden and fragrant.
15. Remove the pot from the oven and let it rest for 10 minutes before serving.
16. Garnish with the toasted almonds and chopped cilantro.
Ultimately, this tagine delivers fall-off-the-bone lamb in a rich, aromatic sauce where the dates melt into a subtle sweetness balanced by warm spices. Serve it over fluffy couscous or with crusty bread to soak up every bit, and the toasted almonds add a delightful crunch that contrasts the tender meat.
French-Style Lamb Shanks with White Beans
Even the simplest ingredients can transform into something extraordinary with patience and care. This French-style lamb shanks with white beans recipe is perfect for a cozy winter evening, where slow cooking brings out deep, comforting flavors that feel both rustic and elegant. Let me guide you through each step methodically, so you can create this satisfying dish with confidence.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 4 lamb shanks (about 1 lb each, I prefer bone-in for richer flavor)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 large yellow onion, finely chopped
– 4 garlic cloves, minced (fresh is best here)
– 2 carrots, peeled and diced into ½-inch pieces
– 2 cups chicken broth (low-sodium gives you control over seasoning)
– 1 cup dry white wine, like Sauvignon Blanc
– 2 tbsp tomato paste
– 1 tbsp fresh rosemary, chopped (dried works in a pinch, but fresh adds brightness)
– 2 (15-oz) cans cannellini beans, drained and rinsed
– Salt and black pepper (I always season in layers for balanced flavor)
Instructions
1. Preheat your oven to 325°F to ensure even, gentle cooking for the lamb.
2. Pat the lamb shanks dry with paper towels—this helps them brown nicely without steaming.
3. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
4. Season the lamb shanks generously with salt and pepper on all sides.
5. Sear the lamb shanks in the hot oil for 3-4 minutes per side until deeply browned, working in batches if needed to avoid crowding.
6. Transfer the seared lamb shanks to a plate and set aside.
7. Reduce the heat to medium and add the onion, garlic, and carrots to the same pot, scraping up any browned bits from the bottom—this adds incredible flavor.
8. Cook the vegetables for 5-7 minutes, stirring occasionally, until softened and fragrant.
9. Stir in the tomato paste and cook for 1 minute to deepen its sweetness.
10. Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly and cook off the alcohol.
11. Add the chicken broth and rosemary, then return the lamb shanks to the pot, nestling them into the liquid.
12. Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid.
13. Transfer the pot to the preheated oven and cook for 2 hours, until the lamb is fork-tender and easily pulls away from the bone.
14. Remove the pot from the oven and stir in the cannellini beans, letting them warm through in the residual heat for about 5 minutes.
15. Taste and adjust seasoning with salt and pepper if needed, remembering the beans absorb flavor.
16. Let the dish rest for 10 minutes before serving to allow the flavors to meld.
What emerges is a dish where the lamb melts off the bone into a rich, savory broth, complemented by creamy beans that soak up every bit of herb-infused goodness. Serve it over mashed potatoes or with crusty bread to soak up the sauce, and you’ll have a meal that feels both hearty and refined, perfect for sharing on a chilly evening.
Lamb Shanks Braised in Tomato and Red Pepper Sauce
Just imagine coming home to the rich, comforting aroma of lamb shanks slowly braising in a vibrant tomato and red pepper sauce—it’s the perfect cozy meal for a chilly evening. This recipe breaks down the process into simple, manageable steps, so even beginners can achieve tender, fall-off-the-bone results with confidence. Let’s get started with the basics you’ll need.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 4 lamb shanks (about 1 lb each), patted dry with paper towels—this helps them sear beautifully without steaming.
– 2 tbsp extra virgin olive oil, my go-to for its fruity depth that enhances the sauce.
– 1 large yellow onion, finely chopped to melt into the base.
– 4 garlic cloves, minced—I always use fresh for that punchy aroma.
– 1 red bell pepper, diced into ½-inch pieces for a sweet, colorful crunch.
– 1 can (28 oz) crushed tomatoes, preferably San Marzano for their bright, low-acid flavor.
– 1 cup dry red wine, like a Cabernet Sauvignon, to deglaze the pan and add richness.
– 2 cups beef broth, low-sodium to control the salt level.
– 2 tsp dried oregano, crumbled between your fingers to release its oils.
– Salt and black pepper, freshly ground—I season in layers as we cook.
– Fresh parsley, chopped, for a bright garnish at the end.
Instructions
1. Preheat your oven to 325°F—low and slow is key for tender braising.
2. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Season the lamb shanks generously with salt and black pepper on all sides.
4. Sear the lamb shanks in the hot oil until deeply browned, about 4-5 minutes per side, then transfer to a plate. Tip: Don’t crowd the pot; work in batches if needed to ensure a good crust.
5. Reduce the heat to medium and add the chopped onion to the same pot, scraping up any browned bits with a wooden spoon.
6. Cook the onion, stirring occasionally, until softened and translucent, about 5 minutes.
7. Add the minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant.
8. Pour in the dry red wine to deglaze, stirring to loosen all the flavorful bits from the bottom, and simmer for 2 minutes to reduce slightly.
9. Stir in the crushed tomatoes, beef broth, and dried oregano, bringing the mixture to a gentle simmer.
10. Return the seared lamb shanks to the pot, nestling them into the sauce so they’re mostly submerged.
11. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Tip: If your lid isn’t snug, use aluminum foil underneath to trap steam.
12. Braise for 2 hours, then check for doneness—the meat should pull away easily from the bone with a fork.
13. Remove the pot from the oven and let the lamb shanks rest in the sauce for 10 minutes. Tip: Skim off any excess fat from the surface with a spoon for a cleaner sauce.
14. Serve the lamb shanks hot, spooning the sauce over the top and garnishing with fresh parsley.
Now, savor the tender, succulent lamb that melts at the touch of a fork, paired with a robust, slightly sweet sauce from the tomatoes and peppers. For a creative twist, serve it over creamy polenta or with crusty bread to soak up every last drop—it’s a meal that feels both rustic and elegant.
Smoky BBQ Lamb Shanks with Coleslaw
Ready to impress your holiday guests with minimal fuss? These smoky BBQ lamb shanks transform into fall-off-the-bone perfection with a hands-off braise, while a bright, crunchy coleslaw cuts through the richness. It’s the ultimate comforting yet elegant centerpiece for any festive table.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 4 lamb shanks (about 1 lb each, pat them dry with paper towels for better browning)
– 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
– 1 large yellow onion, finely chopped
– 4 garlic cloves, minced (fresh is best here for maximum aroma)
– 1 cup ketchup
– 1/2 cup apple cider vinegar
– 1/4 cup Worcestershire sauce
– 1/4 cup packed dark brown sugar
– 2 tbsp smoked paprika (this is key for that deep smoky flavor)
– 1 tbsp Dijon mustard
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1 small head green cabbage, thinly shredded (about 6 cups)
– 2 large carrots, grated
– 1/2 cup mayonnaise
– 2 tbsp white vinegar
– 1 tbsp granulated sugar
– 1/2 tsp celery seed
Instructions
1. Preheat your oven to 325°F.
2. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat until it shimmers.
3. Season the lamb shanks all over with the kosher salt and black pepper.
4. Carefully place the shanks in the hot pot and sear for 4-5 minutes per side until deeply browned on all surfaces. Tip: Don’t crowd the pot; sear in batches if needed to ensure a good crust.
5. Transfer the seared shanks to a plate.
6. In the same pot, add the chopped onion and cook for 5 minutes over medium heat until softened.
7. Add the minced garlic and cook for 1 more minute until fragrant.
8. Stir in the ketchup, apple cider vinegar, Worcestershire sauce, dark brown sugar, smoked paprika, and Dijon mustard until fully combined.
9. Return the lamb shanks and any accumulated juices to the pot, nestling them into the sauce.
10. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
11. Braise for 3 hours, or until the meat is extremely tender and pulls away easily from the bone. Tip: Resist the urge to peek before 2.5 hours to maintain a steady temperature.
12. While the lamb braises, make the coleslaw. In a large bowl, whisk together the mayonnaise, white vinegar, granulated sugar, and celery seed until smooth.
13. Add the shredded cabbage and grated carrots to the bowl with the dressing.
14. Toss everything together until the vegetables are evenly coated. Tip: Let the coleslaw sit for at least 30 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.
15. After 3 hours, carefully remove the pot from the oven. The lamb should be fork-tender.
16. Using tongs, transfer the lamb shanks to a serving platter.
17. Skim any excess fat from the surface of the braising liquid in the pot.
18. If the sauce seems too thin, place the pot over medium heat on the stovetop and simmer for 5-10 minutes until it thickens to a glaze-like consistency.
19. Spoon the thickened BBQ sauce generously over the lamb shanks on the platter.
20. Serve the smoky BBQ lamb shanks immediately with the prepared coleslaw on the side.
Buttery soft meat that effortlessly shreds with a fork meets a sticky, sweet, and tangy glaze with a pronounced smoky depth. The crisp, creamy coleslaw provides the perfect refreshing counterpoint. For a fun twist, pile the shredded lamb and slaw into soft brioche buns for incredible pulled lamb sandwiches the next day.
Lamb Shanks with Creamy Polenta and Gremolata
Holiday cooking doesn’t have to be stressful, especially when you’re preparing a comforting dish that practically cooks itself. This recipe for lamb shanks with creamy polenta and gremolata is perfect for a cozy winter evening—it’s rich, satisfying, and surprisingly straightforward, even for beginners. Let’s walk through it step by step, and I’ll share my favorite tips along the way.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 4 lamb shanks (about 1 lb each, I like to ask the butcher for meaty ones)
– 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
– 1 large onion, diced
– 3 carrots, peeled and chopped into 1-inch pieces
– 4 cloves garlic, minced (fresh is best here)
– 2 cups dry red wine (a bold Cabernet works wonderfully)
– 4 cups beef broth (low-sodium lets you control the salt)
– 2 sprigs fresh rosemary
– 2 sprigs fresh thyme
– 1 cup polenta (coarse-ground for that perfect creamy texture)
– 4 cups water
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese (I prefer freshly grated for maximum flavor)
– 1/2 cup fresh parsley, finely chopped
– Zest of 1 lemon
– 1 clove garlic, minced (yes, more garlic for the gremolata!)
– Salt and black pepper (to season throughout)
Instructions
1. Preheat your oven to 325°F.
2. Pat the lamb shanks dry with paper towels—this helps them brown nicely.
3. Season the lamb shanks generously with salt and black pepper on all sides.
4. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
5. Sear the lamb shanks for 4-5 minutes per side until deeply browned, working in batches if needed to avoid crowding.
6. Remove the lamb shanks and set them aside on a plate.
7. Add the diced onion and chopped carrots to the pot, cooking for 5-7 minutes until softened.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Pour in the dry red wine, scraping up any browned bits from the bottom—this adds great flavor!
10. Let the wine simmer for 3-4 minutes to reduce slightly.
11. Return the lamb shanks to the pot along with any accumulated juices.
12. Add the beef broth, fresh rosemary, and fresh thyme, ensuring the liquid covers the shanks about halfway.
13. Bring to a simmer, then cover the pot and transfer it to the preheated oven.
14. Braise for 3 hours until the lamb is fork-tender and easily pulls away from the bone.
15. About 30 minutes before the lamb is done, start the polenta: bring 4 cups of water to a boil in a medium saucepan.
16. Whisk in the polenta slowly to prevent clumps, then reduce heat to low.
17. Cook the polenta for 25-30 minutes, stirring frequently, until thickened and creamy.
18. Stir in the heavy cream and grated Parmesan cheese until smooth, then season with salt and black pepper to taste.
19. While the polenta cooks, make the gremolata: combine the finely chopped parsley, lemon zest, and minced garlic in a small bowl.
20. Once the lamb is done, remove it from the oven and let it rest for 10 minutes.
21. Serve each lamb shank over a bed of creamy polenta, topped with a generous sprinkle of gremolata.
Unbelievably tender, the lamb shanks melt off the bone into the rich, velvety polenta, while the gremolata adds a bright, zesty kick that cuts through the richness. For a creative twist, try serving it with a side of roasted Brussels sprouts or a simple arugula salad to balance the meal—it’s comfort food that feels elegant enough for any occasion.
Lamb Shank Stew with Root Vegetables
Unwrapping a hearty lamb shank stew with root vegetables is like opening a gift on a chilly evening—it’s comforting, deeply flavorful, and perfect for sharing. This methodical recipe walks you through each step, ensuring tender meat and caramelized vegetables every time. Let’s get cooking, starting with prepping your ingredients.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lamb shanks (about 1.5 lbs each), patted dry—I find this helps with browning.
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes.
– 1 large yellow onion, diced into ½-inch pieces.
– 3 cloves garlic, minced—fresh is best here for aroma.
– 2 cups beef broth, low-sodium to control saltiness.
– 1 cup red wine, like a Cabernet for depth.
– 2 large carrots, peeled and cut into 1-inch chunks.
– 2 parsnips, peeled and cut into 1-inch chunks.
– 1 large russet potato, peeled and cut into 1-inch cubes.
– 1 tsp dried thyme, crumbled between your fingers to release oils.
– 1 bay leaf, whole for easy removal later.
– Salt and black pepper, to season throughout.
Instructions
1. Preheat your oven to 325°F—this low temperature ensures slow, even cooking.
2. Season the lamb shanks generously with salt and pepper on all sides.
3. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Add the lamb shanks and sear for 4-5 minutes per side until deeply browned; tip: don’t crowd the pot to avoid steaming.
5. Transfer the shanks to a plate and reduce heat to medium.
6. Add the onion to the pot and sauté for 5 minutes until softened and translucent.
7. Stir in the garlic and cook for 1 minute until fragrant.
8. Pour in the red wine, scraping up any browned bits from the bottom—this adds rich flavor.
9. Simmer the wine for 3 minutes to reduce slightly and cook off the alcohol.
10. Add the beef broth, thyme, and bay leaf, stirring to combine.
11. Return the lamb shanks to the pot, nestling them into the liquid.
12. Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid.
13. Transfer the pot to the preheated oven and braise for 1 hour and 30 minutes.
14. Remove the pot from the oven and add the carrots, parsnips, and potato; tip: cut vegetables evenly for uniform cooking.
15. Cover and return to the oven for another 45 minutes until the meat is fork-tender and vegetables are soft.
16. Carefully remove the lamb shanks and vegetables to a serving platter, discarding the bay leaf.
17. Skim excess fat from the braising liquid if desired, then simmer it on the stovetop for 5-10 minutes to thicken slightly; tip: a spoonful of flour slurry can speed this up.
18. Pour the reduced sauce over the lamb and vegetables before serving.
Succulent lamb falls effortlessly off the bone, mingling with sweet, earthy root vegetables in a glossy, wine-infused sauce. Serve it over creamy mashed potatoes or with crusty bread to soak up every last drop—it’s a cozy centerpiece that only gets better the next day.
Lamb Shanks with Mint and Pea Puree
Slow-cooked lamb shanks become incredibly tender when braised for hours, making them perfect for a special occasion dinner. This recipe pairs them with a bright mint and pea puree that cuts through the richness beautifully. You’ll find the method straightforward, even if you’re new to braising.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 4 lamb shanks (about 1 lb each, I ask my butcher for meaty ones)
– 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
– 1 large yellow onion, finely chopped
– 4 garlic cloves, minced (fresh is best here)
– 2 cups beef broth (low-sodium gives you control)
– 1 cup dry red wine, like Cabernet Sauvignon
– 2 sprigs fresh rosemary
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 16 oz frozen peas (they hold their color well)
– 1/4 cup fresh mint leaves, packed (don’t substitute dried)
– 2 tbsp unsalted butter, at room temperature (it blends smoother)
– 1/4 cup heavy cream
Instructions
1. Preheat your oven to 325°F.
2. Pat the lamb shanks completely dry with paper towels—this helps them brown better.
3. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Season the lamb shanks all over with the kosher salt and black pepper.
5. Sear the lamb shanks in the hot oil until deeply browned on all sides, about 3-4 minutes per side. Work in batches if needed to avoid crowding.
6. Transfer the seared lamb shanks to a plate.
7. Add the chopped onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.
8. Add the minced garlic and cook for 1 more minute until fragrant.
9. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
10. Let the wine simmer and reduce by half, about 3-4 minutes.
11. Add the beef broth and rosemary sprigs to the pot.
12. Return the lamb shanks and any accumulated juices to the pot, nestling them into the liquid.
13. Bring the liquid to a gentle simmer.
14. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
15. Braise the lamb shanks for 3 hours, until the meat is fork-tender and easily pulls away from the bone.
16. While the lamb braises, prepare the pea puree: bring a medium pot of salted water to a boil.
17. Add the frozen peas to the boiling water and cook for 3 minutes until bright green and tender.
18. Drain the peas and immediately transfer them to a blender.
19. Add the fresh mint leaves, room-temperature butter, and heavy cream to the blender.
20. Blend the mixture on high speed until completely smooth and vibrant green, about 1 minute. Season lightly if needed.
21. Once the lamb is done, carefully remove the pot from the oven. Tip: Let the lamb rest in the braising liquid for 10 minutes before serving for juicier meat.
22. Use a slotted spoon to transfer the lamb shanks to serving plates.
23. If desired, skim excess fat from the braising liquid and simmer it on the stovetop for 5 minutes to reduce into a sauce.
24. Spoon the mint and pea puree onto the plates alongside the lamb shanks.
25. Drizzle the reduced braising liquid over the lamb.
When you serve this dish, the lamb should be so tender it falls apart with a gentle nudge of your fork. The pea puree offers a fresh, slightly sweet contrast that balances the savory, wine-infused meat beautifully. For a creative twist, try serving it over creamy polenta or with crusty bread to soak up every last drop of the rich sauce.
Lamb Shanks in Rich Onion Gravy
Gathering around the table for a comforting meal doesn’t get much better than this classic, which transforms humble lamb shanks into a fall-off-the-bone masterpiece with a deeply savory onion gravy. Let’s walk through it together, step by step.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 4 lamb shanks (about 1 lb each)
– 2 tbsp extra virgin olive oil, my go-to for its fruity depth
– 2 large yellow onions, thinly sliced (I find they melt into the gravy better this way)
– 4 cloves garlic, minced
– 2 cups beef broth, low-sodium so you control the salt
– 1 cup dry red wine, like a Cabernet Sauvignon for richness
– 2 tbsp all-purpose flour
– 2 sprigs fresh rosemary
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 325°F.
2. Pat the lamb shanks completely dry with paper towels—this helps them brown beautifully.
3. Season the shanks all over with the kosher salt and black pepper.
4. Heat the extra virgin olive oil in a large, oven-safe Dutch oven over medium-high heat until shimmering, about 2 minutes.
5. Sear the lamb shanks for 4-5 minutes per side until deeply browned, then transfer them to a plate.
6. Add the thinly sliced yellow onions to the pot and cook, stirring occasionally, for 10 minutes until softened and golden.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Sprinkle the all-purpose flour over the onions and cook, stirring constantly, for 2 minutes to form a roux—this thickens the gravy.
9. Pour in the dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon, and simmer for 3 minutes.
10. Add the beef broth and fresh rosemary sprigs, then bring the mixture to a gentle simmer.
11. Return the seared lamb shanks to the pot, nestling them into the liquid.
12. Cover the pot with a lid and transfer it to the preheated oven.
13. Braise for 3 hours, until the meat is tender and easily pulls away from the bone.
14. Remove the pot from the oven and let it rest, uncovered, for 10 minutes before serving.
Buttery soft lamb shanks pair perfectly with the rich, velvety onion gravy that’s packed with savory depth from the wine and herbs. Serve it over creamy mashed potatoes or polenta to soak up every last drop, and don’t forget a crusty baguette for dipping—it’s a cozy, restaurant-worthy meal right at home.
Spicy Harissa Lamb Shanks with Couscous
Just imagine coming home to the rich, warming aroma of slow-cooked lamb shanks infused with spicy harissa—it’s the perfect cozy meal for a chilly evening. This recipe breaks down each step so you can confidently create a restaurant-worthy dish right in your own kitchen. Let’s get started with the ingredients and method.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 4 lamb shanks (about 1 lb each)—I like to pat them dry with paper towels for better browning.
– 2 tbsp extra virgin olive oil, my go-to for its fruity flavor.
– 1 large yellow onion, finely chopped.
– 4 garlic cloves, minced—fresh is best here for that punchy aroma.
– 3 tbsp harissa paste, adjust based on your heat preference; I use a medium-spicy brand.
– 1 cup dry red wine, such as Cabernet Sauvignon, to deglaze the pan.
– 2 cups beef broth, low-sodium to control saltiness.
– 1 can (14.5 oz) diced tomatoes, with their juices for added depth.
– 1 tsp ground cumin, toasted lightly in a dry pan for extra fragrance.
– Salt and black pepper, to season the lamb generously.
– 2 cups couscous, the quick-cooking kind for ease.
– 2 cups water, for steaming the couscous.
– Fresh parsley, chopped, for a bright garnish.
Instructions
1. Preheat your oven to 325°F (163°C) to ensure even, slow cooking.
2. Season the lamb shanks all over with salt and black pepper.
3. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Add the lamb shanks and sear until browned on all sides, about 4-5 minutes per side—this locks in juices and builds flavor.
5. Remove the lamb shanks and set them aside on a plate.
6. In the same pot, add the chopped onion and cook until softened, about 5 minutes, stirring occasionally.
7. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Stir in the harissa paste and ground cumin, toasting them for 30 seconds to release their oils.
9. Pour in the dry red wine, scraping up any browned bits from the bottom of the pot—this deglazing step adds rich flavor.
10. Let the wine simmer for 2 minutes to reduce slightly.
11. Add the beef broth, diced tomatoes with juices, and return the lamb shanks to the pot.
12. Bring the liquid to a gentle simmer, then cover the pot with a lid.
13. Transfer the pot to the preheated oven and cook for 2 hours, until the lamb is tender and easily pulls away from the bone.
14. Remove the pot from the oven and let the lamb rest in the sauce for 10 minutes—this allows the meat to reabsorb juices for maximum tenderness.
15. While the lamb rests, prepare the couscous by bringing 2 cups of water to a boil in a saucepan.
16. Stir in the couscous, remove from heat, cover, and let it steam for 5 minutes until fluffy.
17. Fluff the couscous with a fork to separate the grains.
18. Serve the lamb shanks over the couscous, spooning the sauce generously on top.
19. Garnish with chopped fresh parsley for a pop of color and freshness.
You’ll love how the lamb falls off the bone with a spicy, aromatic kick from the harissa, paired with the light, fluffy couscous that soaks up every bit of sauce. Yes, this dish is a showstopper for dinner parties or a comforting weekend treat—try serving it with a side of roasted vegetables or a simple salad to round out the meal.
Lamb Shanks with Honey and Balsamic Glaze
These lamb shanks with honey and balsamic glaze are the perfect cozy winter dish, transforming tough cuts into fall-off-the-bone tenderness with a sweet-tangy sauce that’s simply irresistible. Today, we’ll walk through each step methodically so you can achieve restaurant-quality results right at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 4 lamb shanks (about 1 lb each)—I always ask the butcher for meaty ones with good marbling.
– 2 tbsp extra virgin olive oil, my go-to for its fruity depth.
– 1 large yellow onion, diced—sweet varieties like Vidalia work beautifully here.
– 4 garlic cloves, minced (freshly minced makes all the difference!).
– 1 cup dry red wine, such as Cabernet Sauvignon, for rich flavor.
– 1 cup beef broth, low-sodium so you control the salt.
– 1/4 cup balsamic vinegar, aged if you have it for a smoother tang.
– 3 tbsp honey, local wildflower honey adds a lovely floral note.
– 2 sprigs fresh rosemary, stripped and chopped—dried just doesn’t compare.
– Salt and freshly ground black pepper, to season generously.
Instructions
1. Preheat your oven to 325°F—this low temperature ensures the lamb cooks gently without drying out.
2. Pat the lamb shanks completely dry with paper towels; this helps them sear properly instead of steaming.
3. Season the lamb shanks all over with 1 tsp salt and 1/2 tsp black pepper.
4. Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat until shimmering, about 2 minutes.
5. Sear the lamb shanks for 4–5 minutes per side until deeply browned—don’t rush this step, as it builds flavor.
6. Transfer the seared lamb shanks to a plate and set aside.
7. Reduce the heat to medium and add the diced onion to the pot, cooking for 5 minutes until softened.
8. Add the minced garlic and cook for 1 more minute until fragrant, stirring constantly to prevent burning.
9. Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
10. Simmer the wine for 3 minutes to reduce it slightly and cook off the alcohol.
11. Stir in the beef broth, balsamic vinegar, honey, and chopped rosemary until well combined.
12. Return the lamb shanks to the pot, nestling them into the liquid so they’re mostly submerged.
13. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
14. Braise the lamb shanks for 2 hours, checking once halfway to ensure the liquid is simmering gently.
15. After 2 hours, remove the lid and continue cooking uncovered for 30 minutes to thicken the sauce.
16. Carefully remove the pot from the oven—the lamb should be fork-tender and pulling away from the bone.
17. Transfer the lamb shanks to a serving platter and tent loosely with foil to keep warm.
18. Skim any excess fat from the sauce in the pot, then simmer it on the stovetop over medium heat for 5–10 minutes until it coats the back of a spoon.
19. Pour the glaze over the lamb shanks just before serving.
Every bite offers succulent, melt-in-your-mouth meat balanced by a glossy glaze that’s both sweet from the honey and pleasantly sharp from the balsamic. For a creative twist, serve these shanks over creamy polenta or mashed potatoes to soak up every drop of that rich sauce, and garnish with a sprinkle of fresh parsley for a pop of color.
Lamb Shanks with Saffron Risotto
Lamb shanks with saffron risotto is the ultimate cozy winter dinner that transforms humble ingredients into something truly special. Let’s walk through each step together, so you can confidently create this restaurant-worthy meal at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
- 4 lamb shanks, about 1 lb each (I like to ask the butcher for meaty ones)
- 2 tbsp extra virgin olive oil (my go-to for rich flavor)
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 cups Arborio rice (this short-grain variety is essential for creamy risotto)
- 1/2 cup dry white wine
- 6 cups chicken broth, kept warm on the stove
- 1/4 tsp saffron threads, crushed between your fingers (this little pinch makes all the difference)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 2 tbsp unsalted butter, cut into pieces
- Salt and freshly ground black pepper
- Fresh parsley, chopped (for a bright finish)
Instructions
- Preheat your oven to 325°F.
- Pat the lamb shanks completely dry with paper towels—this helps them brown beautifully.
- Season the shanks generously on all sides with salt and pepper.
- Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat until it shimmers.
- Add the lamb shanks and sear for 4-5 minutes per side, until deeply browned all over. Transfer to a plate.
- In the same pot, add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for 1 minute, just until fragrant.
- Stir in the Arborio rice and toast for 2 minutes, coating it in the oil.
- Pour in the white wine and cook, stirring, until it is fully absorbed, about 2 minutes.
- Add the warm chicken broth, one cup at a time, stirring frequently and waiting until each cup is nearly absorbed before adding the next. Tip: Keep the broth warm in a separate saucepan; adding cold broth slows cooking.
- After adding the third cup of broth, stir in the crushed saffron threads.
- Continue adding and stirring in the remaining broth until the rice is tender but still has a slight bite, about 25-30 minutes total.
- Nestle the seared lamb shanks back into the risotto in the pot.
- Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
- Braise for 1 hour 45 minutes to 2 hours, until the lamb is fork-tender and pulls easily from the bone.
- Carefully remove the pot from the oven. Transfer the lamb shanks to a serving platter and tent with foil.
- Stir the grated Parmesan and butter into the risotto until creamy and combined. Tip: Use a wooden spoon for gentle stirring to keep the rice grains intact.
- Season the risotto with salt and pepper to your liking.
- Spoon the risotto onto plates or into shallow bowls and top each with a lamb shank.
- Garnish with chopped fresh parsley and extra Parmesan. Tip: Let the shanks rest for 5-10 minutes before serving for the juiciest meat.
Just imagine cutting into that fall-off-the-bone lamb, its rich juices mingling with the vibrant, golden risotto. The saffron lends an aromatic, almost honeyed warmth that perfectly balances the savory depth of the braised meat. For a stunning presentation, serve it family-style in the Dutch oven right at the table, letting everyone scoop their own portion.
Lamb Shanks in Guinness and Mushroom Sauce
Wondering how to transform humble lamb shanks into a showstopping centerpiece? This Guinness and mushroom braise delivers fall-apart tender meat in a rich, savory sauce that’s surprisingly straightforward to make. Let’s walk through each step together to ensure your success.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 4 lamb shanks (about 1 lb each), patted dry with paper towels—this helps them sear beautifully.
– 2 tbsp extra virgin olive oil, my go-to for its fruity depth.
– 1 large yellow onion, diced (I like a medium dice for even cooking).
– 8 oz cremini mushrooms, sliced—their earthy flavor is perfect here.
– 4 garlic cloves, minced (fresh is best, but I’ve used jarred in a pinch).
– 1 cup Guinness stout, poured and left to settle for a minute to reduce foam.
– 2 cups beef broth, low-sodium so you control the salt.
– 2 tbsp tomato paste from a tube, which I prefer for easy storage.
– 2 sprigs fresh rosemary, stripped and chopped—dried works, but fresh adds a brighter note.
– Salt and black pepper, to season as we go.
Instructions
1. Preheat your oven to 325°F (163°C).
2. Season the lamb shanks generously on all sides with salt and black pepper.
3. Heat the extra virgin olive oil in a large Dutch oven or oven-safe pot over medium-high heat until it shimmers, about 2 minutes.
4. Sear the lamb shanks for 4-5 minutes per side until deeply browned, working in batches if needed to avoid crowding.
5. Transfer the seared shanks to a plate and set aside.
6. In the same pot, add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
7. Add the sliced cremini mushrooms and cook for 8 minutes, stirring every 2 minutes, until they release their liquid and brown slightly.
8. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
9. Add the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
10. Pour in the Guinness stout, scraping the bottom of the pot with a wooden spoon to lift any browned bits (this adds great flavor).
11. Add the beef broth and chopped rosemary, then bring the mixture to a simmer over medium heat.
12. Return the lamb shanks to the pot, nestling them into the liquid so they’re mostly submerged.
13. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
14. Braise for 2 hours, checking once halfway to ensure the liquid is at a gentle simmer.
15. Remove the pot from the oven and let the lamb shanks rest in the sauce for 15 minutes before serving.
16. Skim any excess fat from the sauce surface with a spoon, if desired.
This slow braise yields lamb so tender it pulls cleanly from the bone, bathed in a glossy, umami-rich sauce with hints of malt from the Guinness. Try serving it over creamy mashed potatoes to soak up every drop, or alongside crusty bread for a cozy, satisfying meal.
Lamb Shanks with Roasted Garlic and Thyme
There’s something deeply comforting about slow-cooked lamb shanks that transforms a simple meal into a celebration. This recipe for Lamb Shanks with Roasted Garlic and Thyme is a perfect project for a cozy weekend, where low and slow cooking yields incredibly tender, fall-off-the-bone meat infused with aromatic herbs and sweet roasted garlic.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– 4 lamb shanks (about 1 lb each), patted dry with paper towels—this helps with browning.
– 2 tbsp extra virgin olive oil, my go-to for its fruity flavor.
– 1 large yellow onion, diced into ½-inch pieces.
– 4 carrots, peeled and cut into 1-inch chunks—I love the sweetness they add.
– 4 celery stalks, cut into 1-inch pieces.
– 1 head of garlic, top sliced off to expose the cloves for roasting.
– 2 cups dry red wine, like a Cabernet Sauvignon, which adds depth.
– 4 cups beef broth, preferably low-sodium so you can control the salt.
– 3 sprigs fresh thyme, plus more for garnish—fresh makes all the difference.
– 2 bay leaves, which I always remove before serving.
– Salt and black pepper, to season generously.
Instructions
1. Preheat your oven to 325°F (163°C) to ensure even, slow cooking.
2. Season the lamb shanks all over with salt and black pepper, using about 1 tsp salt and ½ tsp pepper total.
3. Heat the extra virgin olive oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering, about 2 minutes.
4. Add the lamb shanks and sear for 4-5 minutes per side until deeply browned—this builds flavor, so don’t rush it. Tip: Work in batches if needed to avoid crowding.
5. Transfer the shanks to a plate and reduce the heat to medium.
6. Add the diced onion, carrot chunks, and celery pieces to the pot, cooking for 8 minutes until softened.
7. Place the garlic head, cut-side up, among the vegetables to roast slightly.
8. Pour in the dry red wine, scraping up any browned bits from the bottom—this deglazing step is key for richness.
9. Simmer the wine for 5 minutes until reduced by half.
10. Return the lamb shanks to the pot, nestling them into the vegetables.
11. Add the beef broth, fresh thyme sprigs, and bay leaves, ensuring the liquid comes about halfway up the shanks.
12. Bring to a gentle simmer, then cover the pot with a tight-fitting lid. Tip: If your lid isn’t snug, use aluminum foil underneath to seal it.
13. Transfer the pot to the preheated oven and cook for 2.5 to 3 hours, until the meat is fork-tender and easily pulls away from the bone.
14. Remove the pot from the oven and carefully take out the lamb shanks, covering them loosely with foil to keep warm.
15. Skim off any excess fat from the cooking liquid with a spoon. Tip: For a smoother sauce, you can blend the vegetables and garlic into the liquid with an immersion blender.
16. Serve the lamb shanks over mashed potatoes or polenta, spooning the rich sauce over the top. Garnish with additional fresh thyme if desired.
Know that the long braising melts the connective tissue, resulting in lamb that’s succulent and almost buttery in texture, with the roasted garlic lending a mellow sweetness that balances the savory herbs. For a creative twist, shred the meat and use it in tacos with a sprinkle of feta, or serve it alongside creamy risotto to soak up every last drop of the deeply flavored sauce.
Lamb Shanks with Sweet Potato Mash and Crispy Sage
During the chilly holiday season, nothing warms the soul quite like a slow-cooked, hearty meal. This recipe for tender lamb shanks with creamy sweet potato mash and aromatic crispy sage is the perfect centerpiece for a festive dinner, transforming simple ingredients into something truly special with a bit of patience and care.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
- 4 lamb shanks (about 1 lb each) – I find bone-in shanks add incredible flavor to the braising liquid.
- 2 tbsp extra virgin olive oil – my go-to for searing; it has a lovely fruity note.
- 1 large yellow onion, diced
- 4 garlic cloves, minced – fresh is best here for a pungent kick.
- 2 cups beef broth – low-sodium lets you control the salt level.
- 1 cup dry red wine, like Cabernet Sauvignon – a splash for the pot, and maybe a glass for the cook!
- 2 large sweet potatoes, peeled and cubed – about 4 cups; their natural sweetness balances the savory lamb beautifully.
- 1/4 cup heavy cream – room temperature blends into the mash more smoothly.
- 2 tbsp unsalted butter
- 1/4 cup fresh sage leaves – picked from the stem; they crisp up into little flavor bombs.
- Salt and black pepper
Instructions
- Preheat your oven to 325°F. Pat the lamb shanks completely dry with paper towels; this helps them sear properly without steaming.
- Season the shanks generously on all sides with salt and black pepper.
- Heat the extra virgin olive oil in a large, oven-safe Dutch oven or heavy pot over medium-high heat until it shimmers, about 2 minutes.
- Carefully add the lamb shanks and sear until deeply browned on all sides, about 4-5 minutes per side. Work in batches if needed to avoid crowding the pot.
- Transfer the seared shanks to a plate. Tip: Don’t wipe out the pot—those browned bits are flavor gold!
- Add the diced onion to the same pot. Cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for 1 more minute, just until fragrant.
- Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to cook off the alcohol.
- Add the beef broth and bring the liquid to a gentle simmer.
- Return the lamb shanks to the pot, along with any accumulated juices. The liquid should come about halfway up the sides of the shanks.
- Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, until the meat is extremely tender and pulls easily from the bone.
- About 30 minutes before the lamb is done, place the cubed sweet potatoes in a large pot and cover with cold water by 1 inch. Add a big pinch of salt.
- Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes thoroughly and return them to the hot pot. Let them steam-dry for 1 minute off the heat to remove excess moisture.
- Add the butter and heavy cream to the potatoes. Mash with a potato masher or ricer until smooth and creamy. Season with salt and pepper to taste. Cover and keep warm.
- When the lamb is done, carefully remove the pot from the oven. Tip: Use tongs to transfer the shanks to a serving platter and tent loosely with foil to keep warm.
- Skim excess fat from the surface of the braising liquid in the pot, if desired.
- Bring the braising liquid to a simmer over medium heat on the stovetop. Let it reduce and thicken slightly for about 5-7 minutes while you prepare the sage.
- In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh sage leaves in a single layer and fry for about 30-45 seconds per side, until crisp. Tip: Watch closely, as they can burn quickly! Transfer to a paper towel-lined plate.
- To serve, spoon a generous mound of sweet potato mash onto each plate. Top with a lamb shank and ladle the reduced braising sauce over the top. Garnish with the crispy sage leaves.
When you take that first bite, the fall-apart tender lamb, infused with wine and aromatics, melts against the subtly sweet and velvety mash. The crispy sage adds a final, fragrant crunch that elevates the entire dish. For a beautiful presentation, serve it family-style on a large platter, letting guests help themselves to the shanks nestled in the mash, with extra sauce on the side for dipping.
Summary
Brimming with inspiration, this collection of 20 lamb shank recipes is your ticket to creating unforgettable, elegant meals for any celebration. We hope you find a new favorite to wow your guests! Don’t forget to leave a comment telling us which recipe you loved most, and please share this roundup on Pinterest to help other home cooks discover these delicious ideas. Happy cooking!
