Description

Indulge in the ultimate comfort food with this succulent cooked lamb shank recipe. These tender shanks are slow-braised to perfection in a rich blend of garlic, red wine, and fresh herbs, creating a melt-in-your-mouth experience that will impress your family and friends. Serve them over creamy mashed potatoes or alongside roasted vegetables for a hearty meal that’s perfect for any special occasion.

Ingredients

Scale

4 lamb shanks (about 1.5 lbs each)
2 tbsp extra virgin olive oil
6 cloves fresh garlic, minced
1 large onion, chopped
2 large carrots, sliced
2 stalks celery, diced
1 cup dry red wine
4 cups low-sodium beef broth
3 sprigs fresh rosemary
Salt and pepper to taste

Instructions

Preheat your oven to 325°F (160°C).
Season lamb shanks with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the shanks on all sides until browned (about 4-5 minutes per side). Remove and set aside.
In the same pot, sauté onions, carrots, celery, and garlic until softened (about 5-7 minutes).
Pour in red wine; simmer for 2 minutes to reduce slightly. Add beef broth and rosemary sprigs.
Return the lamb shanks to the pot, ensuring they are submerged in liquid. Cover tightly with a lid and braise in the oven for about 2 hours or until fork-tender.
Let rest briefly before serving over mashed potatoes or with roasted vegetables.

Nutrition

Serving Size: 1 lamb shank (approximately 10 oz)
Calories: 520
Sugar: 2g
Sodium: 350mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 40g
Cholesterol: 120mg

Keywords: For extra flavor, substitute thyme or bay leaves for rosemary. If you prefer a thicker sauce, reduce the braising liquid on the stove after removing the lamb.