8 Recipes

Lamb Shanks Recipes

Stunning braised lamb shank recipes — slow-cooked until fall-off-the-bone tender, with rich, glossy sauces.

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Dinner

Braised Lamb Shank

Quick and easy 1 hour braised lamb shank.

1 hr 10 min1020 cal80 g proteinServes 48 saves

Keshad H

Ingredients

4 lb lamb shanks
2 tbsp olive oil
1 large chopped onion
3 minced garlic cloves
2 chopped carrots
2 chopped celery stalks
1 cup dry red wine
2 cups beef broth
1 can 14 oz diced tomatoes
2 tbsp tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
to taste salt
to taste pepper

Instructions

1Sear the Lamb Shanks
2Sauté Vegetables
3Deglaze with Wine
4Add Remaining Ingredients
5Pressure Cook
6Reduce the Sauce
7Serve

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Why Braised Lamb Shanks Are the Most Impressive Dinner You Can Make

Braised lamb shanks are among the most dramatic presentations in home cooking — a whole shank, its meat falling off the bone into a deeply reduced, wine-dark sauce. They look extraordinary and taste even better, and yet they're remarkably forgiving to cook.

The key is patience. A low oven (325°F) and a tight-fitting lid for three or more hours is all it takes. The collagen in the shank dissolves into the braising liquid, creating a naturally glossy sauce that needs no thickening.

On Pepper, home cooks return to these lamb shank recipes time and time again, making them a trusted choice for impressive, show-stopping meals.

Quick Tips

1
Sear hard before braising
Brown lamb shanks deeply on all sides in a very hot, oiled Dutch oven before adding liquid. That crust is the foundation of flavor for the entire braise — don't skip or rush it.
2
Use wine for the braise
A full bottle of red wine combined with stock creates a braising liquid that reduces into a deeply complex sauce. Don't use anything you wouldn't drink — cheap cooking wine makes thin, harsh results.
3
Rest before plating
After cooking, let shanks rest in the braising liquid for 15 minutes before serving. They reabsorb juices and the meat firms up just enough to stay on the bone when you plate it.
4
Reduce the liquid after
Strain the braising liquid into a saucepan and reduce it over medium-high heat until it coats a spoon. That's your sauce — rich, glossy, and worth every minute of reducing.