Braised Lamb Shanks

Full of irresistible rosemary flavor, this lamb shank recipe ensures tender and juicy meat every time. 

How to Cook Lamb Shanks

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

What Is a Lamb Shank? 

The shank is a cut from the shin of the lamb. Connective tissue makes the cut extremely flavorful, but it can make the meat tough if it’s not prepared properly. For a tender texture that practically melts in your mouth, lamb shanks need to be cooked low and slow. 

Lamb Shank Ingredients

These are the ingredients you’ll need to make these impressive lamb shanks at home: 

• Lamb shanks: This recipe makes six lamb shanks. If you have more or less, you’ll need to adjust the recipe. 
• Seasonings: Lamb shanks are seasoned with salt, pepper, fresh garlic, fresh rosemary, and fresh thyme. 
• Olive oil: Cook the lamb shanks in olive oil until they are brown on all sides before you cook them with the rest of the ingredients. 
• Vegetables: You’ll need onions, carrots, and canned whole peeled tomatoes.
• Red wine: You don’t need to use your most expensive bottle, but make sure to use a wine you wouldn’t mind sipping. 
• Broth: Use store-bought or homemade and . 

How to Cook Lamb Shanks at Home

Here’s a brief overview of what you can expect when you make this top-rated lamb shanks recipe: 

1. Cook the lamb shanks in oil until they are brown on all sides. 
2. Add carrots, onions, and garlic to the pot and sauté. Stir in the remaining ingredients. 
3. Return the shanks to the pot, bring to a boil, cover, and simmer until the meat is tender. 
4. Uncover the pot and simmer for about 20 minutes, then remove the shanks. 
5. Boil the sauce until thick, then spoon it over the lamb shanks to serve. 

What to Serve With Lamb Shanks

Wondering what goes well with lamb shanks? We’ve got you covered with our collection of . Here are a few of the tasty recipes that are featured: 

How to Store Lamb Shanks

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the oven.

Allrecipes Community Tips and Praise

“Restaurant quality,” according to . “Everyone was blown away by how delicious this was. The only thing I did differently was add a little cornstarch slurry to the pot at the end to help thicken the sauce.”

“We raise lamb and shank is my favorite lamb dish,” says . “I smoked the shanks for about 3 hours to give a little more depth of flavor. Easy to make, I will do it again for sure.”

“It was easy to put together and had great flavor,” raves . “I used a can of diced tomatoes because I did not have whole ones. The shanks came out tender, flavorful, and fall-off-the-bone perfect! My house smelled heavenly while they were cooking.”

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