• Nick M Ganas

Braised Lamb Shanks

Braised lamb shanks are delicious. Period. This recipe packs a flavour punch so powerful Mike Tyson couldn't last 3 rounds in the ring with it. The meat is so savoury and just slides off the bone. A go-to for a cozy night in or to impress your date!


  • 2 Lamb Shanks

  • 1 Large Yellow Onion

  • 2 Medium Carrots

  • 1/2 Bottle Red Wine

  • 3 cups Beef Broth

  • 1/2 Can Tomato Paste

  • 5 Sprigs Rosemary

  • 5 Sprigs Thyme

  • 6 Garlic Cloves

  • Olive Oil

  • Butter

  • Salt & Pepper


Take the lamb out of the fridge about 2 hrs before cooking to bring up to room temp.

Preheat your over to 320 degrees Fahrenheit

Heat up a Dutch Oven (or ovenproof pot) on your stovetop to medium-high heat. Add in 2 tablespoons of olive oil. Season the lamb shanks heavily with salt and pepper on both sides. When the pan is hot and ready put the lamb in for about 3-4 minutes per side, just to get a nice sear on the outside then remove them from the pot.

Add your roughly chopped onions and carrots to the pot along with a large tablespoon of butter, season with salt & pepper. Cook until they start to soften. Add in the crushed garlic cloves. Deglaze the pot with the red wine. Add in the beef broth, tomato paste, thyme & rosemary. Put the lamb shanks back in the pot, if they are not covered by the liquid simply add in more wine and beef broth.

Bring the pot to a boil and then put it in your preheated oven uncovered for 3 hrs.

Serve with your choice of sides (I chose mashed potatoes) and ENJOY!

For a video tutorial please visit https://youtu.be/2KTrBur64BY

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