Braised Lamb Shanks Recipe

Name: Braised Lamb Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, chopped; 2 stalks celery, chopped; 1 large carrot, chopped; Kosher salt and freshly ground black pepper; 8 whole cloves garlic; 2 tablespoons tomato paste; 4 lamb shanks (about 1 1/2 pounds each); About 10 cups chicken broth, homemade or low-sodium canned; Copyright 2001 Television Food Network, GP. All rights reserved

Servings: persons

1
Preheat the oven to 350 degrees F. Heat the oil in a large Dutch oven or deep ovenproof skillet over medium heat.
2
Add the onion, celery, carrot, and season with 2 teaspoons salt and pepper to taste.
3
Cook, stirring occasionally, until the vegetables are tender and just beginning to brown, about 20 minutes.
4
Add the garlic and tomato paste, mix well and cook until the tomato paste darkens, about 3 minutes.
5
Salt and pepper the lamb shanks and lay them in a single layer, over the vegetables in the Dutch oven.
6
Add enough stock to surround but not cover the shanks and bring to a simmer.
7
Transfer to the oven.
8
Braise the shanks, uncovered, turning every 30 minutes or so, until the meat is fork tender, about 2 hours.
9
(The meat will brown during the final stages of braising.)
10
Remove from the oven and set aside to cool for about 15 minutes to allow the fat to rise to the surface of the sauce.
11
Transfer the meat to a plate.
12
Skim the fat from the surface of the braising liquid.
13
Strain the sauce through a fine mesh strainer into a bowl, pressing down on the vegetables with a spoon to extract as much liquid as possible.
14
Discard the vegetables.
15
Degrease the sauce again if necessary and return to the Dutch oven.
16
Simmer the sauce until reduced by about half.
17
Return the shanks to the sauce, and warm gently over low heat.
18
Taste the sauce and adjust the seasoning with salt and pepper to taste.
19
Transfer to a warm serving dish and serve.

686

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 10 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 medium onion, chopped, 2 stalks celery, chopped, 1 large carrot, chopped, and more.

Yes, Braised Lamb Shanks 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 Shanks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions