Braised Lamb Recipe

Name: Braised Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces Bone-in Lamb Shanks; Salt And Pepper; 2 Tablespoons Olive Oil; 2 cups Chopped Onion; 2 whole Carrots, Scrubbed And Chopped; 6 cloves Garlic, Peeled; 1 sprig Thyme; 1 teaspoon Black, Whole Peppercorns; 1 whole Bay Leaf; 1 cup Dry White Wine; 2 whole Medium Tomatoes, Chopped; 2 cups Chicken Broth; 3 Tablespoons Finely Chopped Parsley; 1 teaspoon Lemon Zest; 2 cloves Minced Garlic

Servings: persons

4 pieces Bone-in Lamb Shanks
Salt And Pepper
2 Tablespoons Olive Oil
2 cups Chopped Onion
2 whole Carrots, Scrubbed And Chopped
6 cloves Garlic, Peeled
1 sprig Thyme
1 teaspoon Black, Whole Peppercorns
1 whole Bay Leaf
1 cup Dry White Wine
2 whole Medium Tomatoes, Chopped
2 cups Chicken Broth
3 Tablespoons Finely Chopped Parsley
1 teaspoon Lemon Zest
2 cloves Minced Garlic

1
If you have time, salt and pepper the shanks the day before.
2
If not, do it as much ahead of time as possible.
3
Preheat the oven to 325F.
4
Heat a oven-proof, heavy-bottomed pan over medium-high heat.
5
Warm the oil and add the shanks, browning them well on all sides.
6
Remove the shanks from the pan and pour out all but one tablespoon of oil.
7
Add in the onion, carrots, garlic, thyme, peppercorns and bay leaf.
8
Cook for 5 minutes, until the vegetables soften.
9
Then turn up the heat to high and add the white wine, scraping the brown bits from the bottom of the pan.
10
After a minute, add the tomatoes.
11
Bring to a boil and allow to cook down by half.
12
Add the shanks back to the pan along with the chicken broth.
13
Cover and place in the oven for 2 1/2 to 3 hours.
14
While the lamb is cooking, make the gremolata.
15
Combine the parsley, lemon zest, and garlic cloves.
16
Set aside.
17
When the lamb falls off the bone, remove from oven, about 2 1/2 to 3 hours.
18
Take shanks out of the pan and throw away the bones.
19
Place the sauce in a food processor and pulse to create a rough puree.
20
Pour over the lamb meat.
21
Top with a tablespoon of gremolata.
22
I served this on top of polenta, but it would do just as well on a bed of mashed potatoes, braised greens, or in a bowl with a nice piece of bread to sop up the juices.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 pieces Bone-in Lamb Shanks, Salt And Pepper, 2 Tablespoons Olive Oil, 2 cups Chopped Onion, and more.

Yes, Braised Lamb falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions