Braised Lamb Shanks

These braised lamb shanks are slow-cooked until fall-off-the-bone tender, simmered in a rich red wine and tomato broth with hearty vegetables. Deeply savory, comforting, and perfect for a cozy dinner.

Ingredients

For the Seasoning

• 1 teaspoon kosher salt

• 1 teaspoon black pepper

• 1 teaspoon dried thyme

For the Braised Lamb Shanks

• 4 lamb shanks (about 680 g each)

• 4 tablespoons olive oil

• 4 carrots, peeled and diced

• 4 celery stalks, diced

• 4 shallots or 1 large onion, finely sliced

• 450 g mushrooms (crimini or button), sliced

• 500 ml low-sodium beef broth

• 250 ml red wine

• 4 tablespoons tomato paste

• 4 cloves garlic, minced

• 2 bay leaves

• 1 tablespoon butter

• 1 tablespoon flour

Instructions

1. Season the lamb
   Pat the lamb shanks dry with paper towels. Season all sides evenly with kosher salt, black pepper, and dried thyme.

2. Sear the lamb shanks
   Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb shanks and sear on all sides until deeply browned, about 3–4 minutes per side. Remove the lamb and set aside.

3. Sauté the vegetables
   In the same pot, add the carrots, celery, shallots (or onion), and mushrooms. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and begin to caramelize.

4. Add aromatics and tomato paste
   Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the tomato paste and cook for 1–2 minutes, stirring constantly, to deepen its flavor.

5. Deglaze with red wine
   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3–4 minutes to reduce slightly.

6. Build the braising liquid
   Add the beef broth and bay leaves. Stir to combine, then return the lamb shanks to the pot, making sure they are mostly submerged in the liquid.

7. Braise slowly
   Cover the pot and reduce the heat to low. Simmer gently for 2.5–3 hours, turning the lamb shanks occasionally, until the meat is very tender and easily pulls away from the bone.

8. Thicken the sauce (optional but recommended)
   In a small pan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk a ladle of the braising liquid into the roux, then stir this mixture back into the pot. Simmer uncovered for 10–15 minutes until the sauce thickens.

9. Final seasoning and serve
   Taste and adjust seasoning with salt and pepper if needed. Remove bay leaves before serving.

Serving Suggestions

Serve the braised lamb shanks over mashed potatoes, creamy polenta, or buttered pasta, with plenty of the rich sauce spooned over the top. A side of crusty bread is perfect for soaking up every last drop.