White-Wine-Braised Lamb Shanks Recipe

Name: White-Wine-Braised Lamb Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 lamb shanks (about 6 pounds); Kosher salt and freshly ground pepper; 1/4 cup all-purpose flour; 3 tablespoons extra-virgin olive oil; 2 carrots, quartered; 2 celery stalks, quartered; 1 large onion, halved; 8 garlic cloves, crushed; 6 thyme sprigs; 2 bay leaves; 1 cup dry white wine; 3 cups low-sodium chicken broth

Servings: persons

6 lamb shanks (about 6 pounds)
Kosher salt and freshly ground pepper
1/4 cup all-purpose flour
3 tablespoons extra-virgin olive oil
2 carrots, quartered
2 celery stalks, quartered
1 large onion, halved
8 garlic cloves, crushed
6 thyme sprigs
2 bay leaves
1 cup dry white wine
3 cups low-sodium chicken broth

1
Season the lamb shanks with salt and pepper and dust with the flour, shaking off any excess.
2
In a large cast-iron casserole, heat the olive oil until shimmering.
3
Working in batches, cook the lamb over moderately high heat, turning, until browned all over, about 12 minutes per batch.
4
Transfer the browned lamb to a plate.
5
Add the carrots, celery, onion, garlic, thyme and bay leaves to the casserole and cook over moderate heat, stirring occasionally, until browned in spots.
6
Add the wine and bring to a boil, scraping up the browned bits from the bottom of the casserole.
7
Add the chicken broth and bring to a simmer.
8
Return the lamb shanks and any accumulated juices to the casserole.
9
Cover and simmer over low heat until the lamb is very tender, about 1 1/2 hours.
10
Transfer the lamb shanks to a plate.
11
Strain the sauce into a bowl, then pour the sauce back into the casserole, discarding the vegetables.
12
Bring the sauce to a boil and cook over high heat until thickened and reduced to 3 cups, about 10 minutes.
13
Season with salt and pepper.
14
Add the lamb back to the sauce and cook over moderate heat until hot, about 3 minutes.
15
Transfer the lamb to shallow bowls, ladle some of the sauce on top and serve.

1353

kcal

Calories

Fat

116

Carbs

116

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 12 ingredients. The key ingredients include: 6 lamb shanks (about 6 pounds), Kosher salt and freshly ground pepper, 1/4 cup all-purpose flour, 3 tablespoons extra-virgin olive oil, and more.

Yes, White-Wine-Braised Lamb Shanks 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!

White-Wine-Braised Lamb Shanks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions