Oven Braised Lamb Shanks
There’s something magical about a meal that brings everyone together around the dinner table. For me, oven-braised lamb shanks hold a special place in my heart. I first tried making this dish on a chilly autumn evening when I wanted to surprise my family with something hearty and indulgent. Little did I know, it would quickly become a household favorite. The aroma of rosemary and garlic filling the house as the lamb shanks slowly cook in the oven creates the kind of anticipation that makes dinner unforgettable.
What I love most about this recipe is its simplicity. Though it looks and tastes like a dish served at a fancy restaurant, it’s incredibly easy to prepare. The lamb turns out so tender it practically falls off the bone, and the rich, savory gravy is perfect for spooning over mashed potatoes or a warm crusty bread. Even my kids, who can be a little picky, eagerly clean their plates when I make this. And let’s not forget the compliments from my husband—he’s convinced I have a secret chef training I’ve never told him about.
This recipe is a little piece of culinary magic you can bring to your own home. It’s elegant enough for a special occasion but simple enough for a Sunday family dinner. Trust me, once you try it, it will be a go-to in your rotation of comfort foods—one you’ll be excited to share with loved ones.
Questions I Often Get Asked About This Recipe:
Can I use another cut of lamb instead of shanks?
Yes! While shanks are ideal for this recipe because of their rich flavor and tenderness when braised, lamb shoulder is a great alternative. Just adjust the cooking time as needed.
Do I need a Dutch oven for this recipe?
A Dutch oven works wonderfully, but you can also use a large oven-safe pot or even a roasting pan covered tightly with foil.
Can I make this recipe ahead of time?
Absolutely! The flavors deepen overnight, so it’s perfect for meal prepping. Just reheat gently before serving.
What should I serve with oven-braised lamb shanks?
Mashed potatoes, creamy polenta, or even buttered noodles pair beautifully. Don’t forget a side of roasted vegetables!
What You Need to Make Oven Braised Lamb Shanks:
Ingredients:
4 lamb shanks (about 1 lb each)
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
2 cups beef stock
1 cup red wine
1 (14 oz) can crushed tomatoes
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
Salt and pepper to taste
Tools:
Large oven-safe pot or Dutch oven
Wooden spoon
Kitchen tongs
Measuring cups and spoons
How to Make Oven Braised Lamb Shanks:
Preheat the oven: Set your oven to 325°F (160°C).
Prepare the lamb shanks: Pat the shanks dry with paper towels and season generously with salt and pepper.
Sear the lamb: Heat olive oil in a Dutch oven over medium-high heat. Sear the lamb shanks until browned on all sides, about 10 minutes total. Remove and set aside.
Sauté the vegetables: Add the onions, carrots, and celery to the same pot. Cook for 5 minutes until softened. Stir in the garlic and cook for another minute.
Deglaze the pot: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
Build the braising liquid: Add the beef stock, crushed tomatoes, rosemary, thyme, and bay leaves. Stir to combine.
Braise the lamb: Return the lamb shanks to the pot, ensuring they are partially submerged in the liquid. Cover with a lid and transfer to the preheated oven. Cook for 2½ to 3 hours, turning the shanks halfway through.
Finish and serve: Remove the pot from the oven and discard the herb sprigs and bay leaves. Serve the lamb shanks with the sauce spooned generously over them.
Tips for Making the Best Oven Braised Lamb Shanks:
Sear thoroughly: Browning the lamb shanks is essential for building flavor. Don’t rush this step!
Use quality wine: Choose a wine you enjoy drinking—it makes a noticeable difference in the final dish.
Don’t skip the fresh herbs: They add incredible depth to the sauce. If you must substitute, use dried herbs sparingly.
Adjust seasoning at the end: Taste the sauce before serving and adjust salt and pepper as needed.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Latest Reviews:
⭐️⭐️⭐️⭐️⭐️ “This recipe was amazing! The lamb shanks were so tender, and the sauce was out of this world. My family couldn’t get enough!”
⭐️⭐️⭐️⭐️ “Perfect for a weekend dinner. The instructions were easy to follow, and the results were delicious. I’ll definitely make this again.”
⭐️⭐️⭐️⭐️⭐️ “I’ve tried other lamb shank recipes, but this one is a keeper. I paired it with mashed potatoes, and it was a hit!”
⭐️⭐️⭐️⭐️ “The flavor was incredible, but next time I might add a little more garlic. Still, a fantastic dish!”
⭐️⭐️⭐️⭐️ “Good recipe, but I found the sauce a bit too thick for my liking. Will try thinning it out next time.”
Printable Recipe:
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Oven Brasied Lamb Shanks
Oven Braised Lamb Shanks are the ultimate comfort food. Slow-cooked in a rich sauce of wine, herbs, and tomatoes, these tender lamb shanks make an elegant yet easy dinner perfect for any occasion. Serve with mashed potatoes or crusty bread to soak up the savory gravy.
Ingredients
- 4 lamb shanks (about 1 lb each)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cups beef stock
- 1 cup red wine
- 1 (14 oz) can crushed tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- Tools:
- Large oven-safe pot or Dutch oven
- Wooden spoon
- Kitchen tongs
- Measuring cups and spoons
Instructions
- Preheat the oven: Set your oven to 325°F (160°C).
- Prepare the lamb shanks: Pat the shanks dry with paper towels and season generously with salt and pepper.
- Sear the lamb: Heat olive oil in a Dutch oven over medium-high heat. Sear the lamb shanks until browned on all sides, about 10 minutes total. Remove and set aside.
- Sauté the vegetables: Add the onions, carrots, and celery to the same pot. Cook for 5 minutes until softened. Stir in the garlic and cook for another minute.
- Deglaze the pot: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
- Build the braising liquid: Add the beef stock, crushed tomatoes, rosemary, thyme, and bay leaves. Stir to combine.
- Braise the lamb: Return the lamb shanks to the pot, ensuring they are partially submerged in the liquid. Cover with a lid and transfer to the preheated oven. Cook for 2½ to 3 hours, turning the shanks halfway through.
- Finish and serve: Remove the pot from the oven and discard the herb sprigs and bay leaves. Serve the lamb shanks with the sauce spooned generously over them
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