Braised Lamb Shanks Recipe
Learn how to cook lamb shanks that are rich and fall-off-the-bone tender! This easy braised lamb shanks recipe has a delectable red wine tomato gravy.
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Preheat the oven to 350 degrees F (175 degrees C).
Pat the lamb shanks dry with paper towels. Season generously with salt and pepper.
In a large oven safe skillet, heat the oil over medium-high heat, until shimmering. Sear lamb shanks for 2-3 minutes on each side, until lightly browned. Remove lamb shanks from the skillet, leaving the juices behind. Set aside.
Add the tomatoes, onions, and carrots (if using) to the skillet. Cook for 3-5 minutes, until the onions are translucent.
Add the minced garlic. Saute for about a minute, until fragrant.
Stir in the red wine, water, tomato puree, and crushed bouillon cubes. Bring to a gentle boil, then simmer for 2-3 minutes.
Remove from heat. Adjust salt and pepper to taste, if needed.
Transfer lamb shanks back to the skillet. Add thyme, rosemary, parsley, and bay leaves around the lamb.
Cover the skillet with foil and place in the lower part of the oven. Cook for 2.5 hours, basting the lamb with the tomato sauce occasionally, until the meat is very tender.
Serving size: 1 lamb shank with sauce
Nutrition info does not include the optional carrots, and accounts for about 3/4 lb of meat on each 1.5 lb lamb shank.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.