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Tender and juicy lamb shank is a classic spring dinner. This recipe doesn’t use wine, so you can serve it to the whole family for your holiday meal.
Recently my main grocery store started stocking lamb regularly, which is a nice change from my constant questions to the butchers. Even though we can now get it year-round, most of us still associate eating lamb with spring holidays.
This braised lamb shank recipe would be an excellent addition to your celebration, or simply just a fancier dinner on the weekend.
Cooked slowly in the oven with vegetables and aromatics, the shanks get incredibly tender and infused with flavor. Most of the cooking is hands-off, so you can focus on your dining guests rather than standing over the stove.
Serve it with creamy mashed potatoes or my favorite cheesy polenta, and you have a wonderful meal that bridges the gap between these last days of winter and the spring days ahead.
Ingredients for braised lamb shank
Full list of ingredients with quantities is located in the recipe card.
You’ll need:
- Lamb shanks
- Stock or broth
- Carrots
- Celery
- Shallots
- Fresh garlic
- Fresh thyme
- Fresh rosemary
- Bay leaves
- Tomato paste
- Balsamic vinegar
- Lemon
- Olive oil
- Salt and pepper
The shank comes from the lower part of the back leg (or the upper part of the front leg) , while a “leg of lamb” cut is the upper part of the back leg. Because the shank is leaner, it benefits from braising rather than roasting.
Cooking stock is generally richer and more flavorful than broth, but if you can’t find the stock, broth will work just fine. I recommend using a low-sodium broth so you can salt the final dish more to your tastes.
Note that unlike some other braised lamb recipes, this one does not use wine. While I’m not against using wine for braising (like with these braised short ribs), sometimes I find that it can be overpowering in flavor and aroma. Here I wanted the lamb and herbs to shine through for a more spring forward taste. Plus, this makes the recipe suitable for a wider range of ages and palates.
How to make this recipe
Preheat the oven to 350°F and make sure the rack is set low enough that you can fit a large lidded pot.
Season the lamb shanks on all sides with salt and pepper.
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Set a large dutch oven or large pot (make sure it is oven safe!) over medium-high heat and add olive oil. Once the oil is hot, sear the lamb shanks to brown on all sides. You will likely need to work in batches to prevent overcrowding. Sear the lamb for about 8 minutes in total, and transfer to a plate.
Reduce the heat to medium and add the shallots, carrot, and celery to the same pot. Cook and stir until the vegetables are softened, which will take 3-5 minutes. Add the garlic and cook another 30 seconds or so, making sure to stir so the garlic does not burn.
Add the tomato paste and stir to coat all of the vegetables. Cook for 2-3 minutes while scraping the bottom of the pot, then pour in the balsamic vinegar, stirring and scraping to deglaze the bottom of the pot.
Pour in the stock, then add the bay leaves, thyme, rosemary, salt, and pepper. Bring to a simmer, then remove from heat and place the seared shanks in, fitting snugly in the broth and vegetables.
Cover the pot and place in the oven. Cook for 90 minutes.
Remove the lid and use a pair of tongs to turn the lamb shanks over, then return to the oven without the lid. Cook for 1 hour. The meat is done when it is very tender and pulling away from the bone, and the braising liquid should be somewhat thickened.
Serve with your favorite sides and extra sauce spooned over the top!
Storage and reheating
If you have leftovers, store them in an airtight container along with any remaining sauce and enjoy within 3 days.
To reheat, I recommend using the stove or the oven for the best results. Add the shanks, gravy, and a bit of extra stock or water and heat on the stove for 15-20 minutes, until heated through.
If using the oven, set it to 300°F and cover the pot. Bake for about 20 minutes.
Want to use the microwave? Remove the meat from the bone first, and make sure to heat the lamb and gravy together so the meat doesn’t dry out. I use a silicone microwave bowl cover to prevent splatters and keep the moisture locked in. Microwave for 2-3 minutes.
Fall-off-the-bone tender lamb shanks are a special occasion all on their own. Create your own celebration at the table!
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Braised Lamb Shank
Ingredients
- 4 lamb shanks
- 1 tablespoon extra virgin olive oil
- 3 medium shallots, finely diced (1 onion may be substituted)
- 2 carrots, finely diced
- 2 ribs celery, finely diced
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 1/3 cup balsamic vinegar
- 3 cups beef or chicken stock
- 2 bay leaves
- 2 teaspoons chopped fresh thyme leaves, plus more for serving
- 1 teaspoon chopped fresh rosemary
- 1 strip lemon zest, removed using a vegetable peeler
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- Polenta or mashed potatoes, for serving
Directions
- Preheat the oven to 350°F. Season the lamb shanks evenly on all sides with salt and pepper.4 lamb shanks
- Heat the oil in a large dutch oven or oven-safe pot set over medium-high heat. Working in batches if needed, sear the shanks for about 8 minutes total, turning to brown all sides. Transfer to a plate and set aside.1 tablespoon extra virgin olive oil
- Reduce the heat to medium. Add the shallots, carrots, and celery to the pot and cook, stirring occasionally, for 3-5 minutes, until softened. Add the garlic and cook for 30-60 seconds, stirring constantly, until fragrant.3 medium shallots, 2 carrots, 2 ribs celery, 4 cloves garlic
- Stir in the tomato paste and cook for 2-3 minutes, scraping the bottom of the pot and allowing the paste to darken slightly.3 tablespoons tomato paste
- Pour in the balsamic vinegar and stir to deglaze the pot. Add the stock, bay leaves, thyme, rosemary, lemon zest, salt, and pepper, then bring to a gentle simmer.1/3 cup balsamic vinegar, 3 cups beef or chicken stock, 2 bay leaves, 2 teaspoons chopped fresh thyme leaves, 1 teaspoon chopped fresh rosemary, 1 strip lemon zest, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper
- Return the lamb shanks to the pot, nestling them into the liquid and spooning some of the sauce over the top. Cover with a lid and transfer to the oven. Cook for 1 1/2 hours.
- Remove the lid, turn the shanks, and return the pot to the oven uncovered. Continue cooking for about 1 hour, until the meat is very tender and beginning to pull away from the bone and the sauce has thickened slightly.
- Serve the lamb shanks over warm polenta with plenty of sauce spooned over the top. Sprinkle with fresh thyme.Polenta or mashed potatoes
Notes
- Use a vegetable peeler to create the strip of zest, rather than grating with a microplane.
- Nutrition information does not include polenta.
Want to save this recipe for later?
We’ll email a link to you, so you can come back to it later! Plus, we’ll send new recipes to your inbox weekly.
Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
