Fall-off-the-bone tender — these Slow-Braised Lamb Shanks are pure comfort. Braised low and slow in a rich, savory sauce until the meat surrenders at the touch of a fork.
Ingredients
- 4 lamb shanks (about 1 lb each)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine (or beef broth)
- 2 cups beef broth
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
Instructions
- Sear: Season lamb with salt and pepper. Sear in olive oil in a Dutch oven over medium-high heat until browned on all sides. Set aside.
- Build flavor: In the same pot, sauté onion 5 minutes. Add garlic and tomato paste; cook 1 minute. Pour in wine, scraping up browned bits.
- Braise: Return lamb to the pot. Add broth, rosemary, thyme, and bay leaves. Cover and braise in a 325°F (165°C) oven for 2.5–3 hours until fall-apart tender.
- Serve: Skim fat from the sauce, spoon over the shanks, and serve with mashed potatoes or crusty bread.
Pro tip: These taste even better the next day — the flavors deepen overnight. Make them ahead and reheat gently.
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Estimated nutrition per serving: 520 calories, 38g protein, 8g carbs, 34g fat.
