Best Braised Lamb Shanks

Braised Lamb Shanks

Braised Lamb Shanks

Braised lamb shanks might sound a little intimidating, but frankly, it couldn’t be easier. After a quick sear, the oven does all the work for you! Lamb shanks can tend to be a tougher cut of meat so to get tender, fall off the bone lamb, it works best to cook them low and slow. They’ll braise in a savory tomato sauce that gives the meat so much flavor and the sauce becomes extra silky after the wine and butter gets stirred in. You’ll have the most comforting dinner you’ve had all year! Serve it along side some potatoes to soak up all that sauce or over basmati rice.

Lamb shanks recipe for tender lamb slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Excellent served with polenta or roasted garlic mashed potatoes, my family’s favorite, to soak up the wonderful sauce. This is a fantastic dish to make for company, as all the prep work is done at the beginning. All you have to do is wait.


  • 6 lamb shanks
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • 4 tbsp. butter, divided
  • 1 onion, chopped
  • 2 medium carrots, peeled and finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp. tomato paste
  • 2 c. low-sodium beef broth
  • 1 (15-oz.) can tomato sauce
  • 2 sprigs rosemary
  • 1 c. red wine
  • Mashed potatoes, for serving

Braised Lamb Shanks Directions

Preheat oven to 350°. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.

In the pot, melt 2 tablespoons butter over medium heat. Add onion and carrots and cook until soft, 4 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until vegetables are coated.

Pour in broth and tomato sauce, then return lamb shanks to pot. Add rosemary and bring to a boil. Cover and transfer to oven. Cook until lamb shanks are completely tender, 2 hours.

Remove lamb shanks from pot and place on a cutting board. Tent with foil to keep warm. Discard rosemary.

Return pot to stove over medium heat. Add wine and bring to a boil. Reduce heat and let simmer until thickened, 10 minutes. Stir in remaining 2 tablespoons butter.

Serve Braised Lamb Shanks with mashed potatoes and spoon sauce on top.


You can use beef or lamb stock for this recipe. We like to use a full-bodied red wine such as merlot for maximum flavour.


If you are covering this with foil, make sure you cut out a piece of baking paper that will sit inside the dish on top of the meat. This will ensure the meat does not dry out.

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