Lamb Shanks
These lamb shanks are slow braised in a rich tomato and herb broth until the meat is so tender it falls right off the bone, with very little hands on time.
Try my Lamb Stew Recipe or Beef Shank Recipe next for more cozy slow cooked dinners!
Craving a dinner that fills the house with an amazing smell and tastes like it took all day? Lamb shanks are the answer. This humble cut becomes silky and fork tender after a long, gentle braise, and the cooking liquid turns into a deep, glossy sauce you will want to spoon over everything.
These lamb shanks use simple ingredients and a low oven, so you can put them in and let the oven do the work. The braise uses tomato, broth, and herbs with no wine, so it is completely alcohol free, and it works the same with lamb from your butcher.
Ingredients List
For these lamb shanks you need four lamb shanks, olive oil, onion, carrots, celery, garlic, tomato paste, canned diced tomatoes, and beef or lamb broth. Fresh rosemary, thyme, and bay leaves bring the classic flavor, and a squeeze of lemon at the end brightens the sauce.
Each shank weighs about 1 pound and feeds one person. I skip the red wine that many braises use and replace it with extra broth and a little lemon juice, which gives the sauce the same depth. Choose a broth without added wine.
How to Make It
This is just the overview for these lamb shanks. Scroll down to the recipe card for exact measurements and timing.
Season the lamb shanks and brown them in a hot Dutch oven until deeply golden on all sides. Cook the onion, carrots, celery, and garlic in the same pot, then stir in the tomato paste, diced tomatoes, broth, and herbs. Return the lamb to the pot, cover tightly, and braise in a 325F oven for about 2 1/2 to 3 hours, until the meat is fork tender and pulling away from the bone.
How Long to Cook Lamb Shanks
Cooking time depends on the method. Use this chart for lamb shanks of about 1 pound each. They are done when the meat is fork tender and easily pulls from the bone.
| Cooking Method | Temperature | Time |
|---|---|---|
| Oven braise, covered | 325F | 2 1/2 to 3 hours |
| Slow cooker on low | Low | 8 to 10 hours |
| Slow cooker on high | High | 5 to 6 hours |
| Instant Pot | High pressure | 45 to 50 minutes, then natural release |
| Stovetop simmer | Low, covered | 2 1/2 to 3 hours |
The USDA minimum for lamb is 145°F, but braised shanks cook far past that until the connective tissue melts, usually to about 190 to 200F. That long cook is what makes them fall apart.
Make Ahead Method
- Braise the shanks up to 2 days ahead and keep them in their sauce in the refrigerator. The flavor gets even better overnight.
- Skim the fat easily after chilling, since it rises to the top and lifts off in one piece.
- Reheat gently covered in a 300F oven for 30 minutes, or on the stovetop over low heat, with a splash of broth.
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Lamb Shanks
Course: LambCuisine: MediterraneanDifficulty: Medium4
servings25
minutes3
hours560
kcalFall off the bone lamb shanks braised in a rich tomato and herb broth, with no wine.
Ingredients
4 lamb shanks, about 1 lb each
1 1/2 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
5 garlic cloves, minced
2 tbsp tomato paste
1 can (14 oz) diced tomatoes
2 cups beef or lamb broth
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1 tbsp fresh lemon juice
Directions
- Prep. Heat the oven to 325F. Pat the lamb shanks dry and season with the salt and pepper.
- Brown the lamb. Heat the olive oil in a large Dutch oven over medium high heat. Brown the shanks 3 to 4 minutes per side until deeply golden. Move them to a plate.
- Build the sauce. Cook the onion, carrots, celery, and garlic in the same pot for 5 minutes. Stir in the tomato paste for 1 minute, then add the tomatoes, broth, rosemary, thyme, and bay leaves.
- Braise. Return the shanks to the pot so they are mostly covered by the liquid. Cover tightly and bake 2 1/2 to 3 hours, turning once, until the meat is fork tender.
- Finish the sauce. Remove the herb stems and bay leaves, stir in the lemon juice, and simmer the sauce on the stovetop for 5 minutes if you want it thicker.
- Serve. Spoon the sauce over the shanks and serve hot.
Notes
- Brown the shanks well for the deepest flavor. The USDA minimum for lamb is 145F, but braised shanks cook to about 190 to 200F until fork tender. For a slow cooker, cook on low for 8 to 10 hours. Store leftovers in the sauce for up to 4 days.
For food safety, lamb should reach a minimum internal temperature of 145°F (USDA guidelines), and braised lamb shanks cook well past that until fork tender, so check that the meat pulls easily from the bone.
Nutritional Information
Lamb shanks are a rich, high protein, hearty dinner. Each serving, based on 4 servings with 1 shank each, has about 560 calories and 48 grams of protein, plus iron, zinc, and vitamin B12 from the lamb.
A serving also has about 14 grams of carbohydrates, 3 grams of fiber, and 34 grams of fat, with 12 grams of saturated fat. Sodium is about 640 milligrams per serving.
Nutritional information is an estimate and will vary based on specific ingredients used.
Healthier Alternatives for the Recipe
To lighten these lamb shanks, trim the visible fat before browning and chill the sauce so you can lift off the fat before serving. This cuts the fat per serving noticeably without changing the flavor.
For less sodium, use low sodium broth and half the salt, then season the sauce at the end. Add extra vegetables like parsnips or turnips to the pot to boost the fiber.
Serving Suggestions
Serve the lamb shanks over creamy mashed potatoes, polenta, rice, or couscous to soak up the sauce. Roasted green beans, carrots, or a simple green salad with lemon make a fresh side.
For another slow cooked lamb dinner, try my Roast Lamb or Lamb Shoulder Recipes. For beef, see my Beef Osso Bucco Recipe.
Common Mistakes to Avoid
A few simple slips can leave lamb shanks tough or bland. Avoid these when you make lamb shanks.
- Skipping the browning – Browning builds the deep flavor of the sauce, so do not rush it.
- Cooking too hot – A low 325F oven turns the connective tissue silky, while a hot oven makes the meat tough.
- Using too much liquid – The shanks should be mostly, not completely, covered so the flavor stays concentrated.
- Leaving the lid loose – Cover tightly so the steam keeps the meat moist.
- Pulling them too early – If the meat is not fork tender, give it another 20 to 30 minutes.
Storing Tips for the Recipe
Store leftover lamb shanks in their sauce in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 300F oven for 30 minutes, or gently on the stovetop with a splash of broth.
Braised lamb freezes very well for up to 3 months in its sauce. Thaw overnight in the refrigerator before reheating.
Conclusion
Lamb shanks prove that a long, slow braise can turn a simple cut into a restaurant worthy dinner. With a handful of ingredients and a low oven, you get tender, juicy meat and a rich sauce that needs no wine at all.
FAQ
How long do you cook lamb shanks?
Braise lamb shanks in a covered pot at 325F for 2 1/2 to 3 hours, until the meat is fork tender and pulls from the bone.
Can I cook lamb shanks in a slow cooker?
Yes, cook them on low for 8 to 10 hours or on high for 5 to 6 hours after browning them first.
Can I make lamb shanks in an Instant Pot?
Yes, cook them on high pressure for 45 to 50 minutes with a natural release.
Do I have to use wine for lamb shanks?
No, this recipe uses broth, tomato, and a little lemon juice, which give the sauce plenty of depth without wine.
What temperature are lamb shanks done?
The USDA minimum for lamb is 145°F, but braised shanks cook to about 190 to 200F, when the meat is fork tender.
What do you serve with lamb shanks?
Serve them over mashed potatoes, polenta, rice, or couscous to soak up the sauce.
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