Braised Lamb Shanks

Braised lamb shank can seem like a complex recipe. It’s not. Braising is perfect for lamb as it gives them flavor and tenderizes simultaneously. Once you try it, lamb shank may well become a comfort food in your home. You can serve it with rice, potatoes, or noodles as a topper.
The key to success in this recipe is making sure the shank is fork-tender. If it’s not when you check, don’t be afraid to keep cooking. You’ll be glad you did.

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Braised Lamb Shanks

Braised lamb shank can seem like a complex recipe. It’s not. Braising is perfect for lamb as it gives them flavor and tenderizes simultaneously. Once you try it, lamb shank may well become a comfort food in your home. You can serve it with rice, potatoes, or noodles as a topper.
The key to success in this recipe is making sure the shank is fork-tender. If it’s not when you check, don’t be afraid to keep cooking. You’ll be glad you did.

Ingredients

  • 3 Lamb shanks
  • Fresh ground salt and pepper
  • 1 tbsp olive oil
  • 2 tbsp butter ((cut it into 1 tbsp pieces))
  • ½ Yellow onion, (chopped)
  • 1 Carrot ((peel and chop))
  • 1 Stick celery, ( chopped)
  • 2 cloves garlic, (finely minced)
  • 1 tbsp tomato paste
  • 1 cup bone beef broth **
  • ¾ cup tomato sauce ((your choice))
  • ½ cup rose wine or red

Instructions 

  • Set your oven to 350F.
  • Season the lamb shanks on all sides with salt and pepper.
  • In a high-sided iron pan, warm the olive oil.
  • Put the shank into the pan, and turn it regularly until it’s golden on all sides.
  • Set aside.
  • Use a large sauce pot, melting 1 tbsp of the butter in it. Add onion, carrots, and celery.
  • After 5 minutes, add the garlic and stir.
  • Add tomato paste giving everything a good stir for even coating.
  • Pour the tomato paste mix into your original cooking pan.
  • Add the lamb shanks, broth, and tomato sauce.
  • Bring to a low-rolling boil.
  • Cover the pot
  • Cook in the oven for 2 hours
  • Remove the pot from the oven and place it on the stovetop
  • Add wine and boil
  • Reduce heat and simmer for 10 minutes
  • Add the remaining butter.
  • Serve the lamb with some sauce on each plate.

Notes

** If you have packaged dry beef soup, you can make it instead.

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