Tender Braised Lamb Shanks

Dinner just got better with these tender braised lamb shanks – melt-in-your-mouth meat with a side of delight!

Ingredients:

4 lamb shanks

Salt and pepper to taste

2 tablespoons olive oil

2 onions, finely chopped

4 cloves garlic, minced

2 carrots, diced

2 stalks celery, diced

1 tablespoon tomato paste

4 cups beef broth

2 sprigs fresh rosemary

4 sprigs fresh thyme

2 bay leaves

Directions:

Season the lamb shanks with salt and pepper. Heat olive oil in a large ovenproof pot over medium-high heat. Add lamb shanks and brown on all sides, about 2-3 minutes per side. Remove shanks and set aside.

Reduce heat to medium. Add onions and garlic to the pot, cooking until softened, about 5 minutes. Add carrots and celery; cook for an additional 5 minutes.

Stir in tomato paste and cook for 1 minute. Return lamb shanks to the pot. Add beef broth, rosemary, thyme, and bay leaves. Bring to a simmer.

Cover and transfer to a preheated oven at 325°F (163°C). Braise for 2 to 2.5 hours, or until the meat is tender and falls off the bone.

Remove bay leaves and herb stems before serving. Season with salt and pepper to taste.

Recipe Card

Tender Braised Lamb Shanks

Dinner just got better with these tender braised lamb shanks – melt-in-your-mouth meat with a side of delight!

  • 4 lamb shanks
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 onions (finely chopped)
  • 4 cloves garlic (minced)
  • 2 carrots (diced)
  • 2 stalks celery (diced)
  • 1 tablespoon tomato paste
  • 4 cups beef broth
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  1. Season the lamb shanks with salt and pepper. Heat olive oil in a large ovenproof pot over medium-high heat. Add lamb shanks and brown on all sides, about 2-3 minutes per side. Remove shanks and set aside.
  2. Reduce heat to medium. Add onions and garlic to the pot, cooking until softened, about 5 minutes. Add carrots and celery; cook for an additional 5 minutes.
  3. Stir in tomato paste and cook for 1 minute. Return lamb shanks to the pot. Add beef broth, rosemary, thyme, and bay leaves. Bring to a simmer.
  4. Cover and transfer to a preheated oven at 325°F (163°C). Braise for 2 to 2.5 hours, or until the meat is tender and falls off the bone.
  5. Remove bay leaves and herb stems before serving. Season with salt and pepper to taste.
dinner
American
Tender Braised Lamb Shanks

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