Braised Lamb Shanks with Roasted Tomatoes Recipe

Name: Braised Lamb Shanks with Roasted Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 4 well-trimmed lamb shanks, cut in half crosswise; Salt and freshly ground pepper; 1 small leek, white and tender green, halved lengthwise and cut into 2-inch pieces; 1 small onion, coarsely chopped; 1 small carrot, coarsely chopped; 1 small celery rib, coarsely chopped; 3 garlic cloves, chopped; 2 fresh thyme sprigs; 8 cups chicken stock, preferably homemade; 8 Roasted Tomato Halves; 8 Roasted Garlic Cloves; 4 fresh tarragon sprigs; 4 cups packed arugula leaves; Cannellini Beans

Servings: persons

2 tablespoons canola oil
4 well-trimmed lamb shanks, cut in half crosswise
Salt and freshly ground pepper
1 small leek, white and tender green, halved lengthwise and cut into 2-inch pieces
1 small onion, coarsely chopped
1 small carrot, coarsely chopped
1 small celery rib, coarsely chopped
3 garlic cloves, chopped
2 fresh thyme sprigs
8 cups chicken stock, preferably homemade
8 Roasted Tomato Halves
8 Roasted Garlic Cloves
4 fresh tarragon sprigs
4 cups packed arugula leaves
Cannellini Beans

1
In a large enameled cast-iron casserole or Dutch oven, heat the oil until almost smoking.
2
Season the lamb shanks with salt and pepper.
3
Add them to the casserole and cook over moderately high heat, turning, until well browned all over.
4
Add the leek, onion, carrot, celery, garlic and thyme and stir for 2 minutes.
5
Add the stock and bring to a simmer.
6
Cover partially, reduce the heat to low and continue to simmer, turning occasionally, until the lamb is tender, about 2 hours.
7
Remove the shanks to a plate.
8
Strain the cooking liquid and return it to the casserole along with the lamb shanks.
9
Add the roasted tomato halves and garlic and simmer over low heat, basting the shanks occasionally, until the liquid is very flavorful, about 25 minutes.
10
Ten minutes before the shanks are done, add the tarragon sprigs.
11
Season with salt and pepper.
12
Discard the tarragon sprigs.
13
Stir the arugula into the hot braising juices until wilted.
14
Put 2 pieces of lamb shank, 2 tomato halves and 3 garlic cloves in each of 4 shallow bowls or soup plates.
15
Spoon the Cannellini Beans into the bowls and ladle the arugula and juices over all.

1663

kcal

Calories

Fat

114

Carbs

196

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: 2 tablespoons canola oil, 4 well-trimmed lamb shanks, cut in half crosswise, Salt and freshly ground pepper, 1 small leek, white and tender green, halved lengthwise and cut into 2-inch pieces, and more.

Yes, Braised Lamb Shanks with Roasted Tomatoes falls under the Meat & Poultry 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 with Roasted Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions