Lamb shanks are a classic comfort food, slow-cooked to tender perfection in a rich and flavorful sauce. Whether you’re making them for a special occasion or a casual family dinner, braising lamb shanks results in a dish that’s fall-off-the-bone tender and packed with savory flavors. Here’s a detailed guide on how to cook braised lamb shanks using two methods: in the oven and in the slow cooker.
1. How To Cook Lamb Shanks
Ingredients
- 4 lamb shanks, about 1-1.5 pounds each
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 3 sprigs fresh thyme
- 1 cup red wine, such as Pinot Noir or Cabernet
- 1 28-ounce can crushed tomatoes
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 bay leaf
- Chopped fresh parsley for garnish
Instructions
Method 1: Oven-Braised Lamb Shanks
Preheat your oven to 325°F (163°C).
Pat the lamb shanks dry with paper towels. Season generously with salt and freshly ground black pepper.
Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven over medium-high heat. Brown the lamb shanks on all sides until golden, about 8–10 minutes. Remove the shanks and set them aside.
Add the remaining tablespoon of olive oil to the Dutch oven. Sauté the onion, garlic, carrots, and celery for about 5 minutes, or until softened.
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Simmer for 2–3 minutes to reduce the wine slightly.
Stir in the crushed tomatoes, beef broth, tomato paste, thyme sprigs, and bay leaf. Bring the mixture to a simmer.
Return the lamb shanks to the pot, ensuring they’re partially submerged in the liquid. Cover the pot with a lid.
Transfer the Dutch oven to the preheated oven and cook for 2.5–3 hours. Turn the shanks halfway through cooking to ensure even braising. The meat should be tender and falling off the bone.
Remove the thyme sprigs and bay leaf. Sprinkle the lamb shanks with chopped fresh parsley before serving.
Method 2: Slow Cooker Braised Lamb Shanks
Pat the lamb shanks dry and season liberally with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the lamb shanks on all sides, about 8–10 minutes. Transfer them to the slow cooker.
In the same skillet, add the remaining olive oil and sauté the onion, garlic, carrots, and celery for 5 minutes until softened.
Pour the red wine into the skillet, scraping up any browned bits. Let it simmer for 2–3 minutes, then pour it over the lamb shanks in the slow cooker.
Add the crushed tomatoes, beef broth, tomato paste, thyme sprigs, and bay leaf to the slow cooker. Stir to combine.
Cover the slow cooker and cook on low for 8–10 hours or on high for 4–5 hours. The lamb should be tender and easily pulled from the bone.
Discard the thyme sprigs and bay leaf. Sprinkle chopped parsley over the shanks before serving.
2. Tips For Perfect Braised Lamb Shanks
Don’t Skip Searing
Searing the lamb shanks before braising adds depth of flavor to the dish. The caramelized crust enhances the overall taste of the meat and the sauce.
Use a Heavy-Bottomed Pot
A Dutch oven or heavy skillet retains heat evenly and is ideal for slow cooking. This ensures consistent cooking and prevents burning.
Choose the Right Wine
A good dry red wine, like Pinot Noir or Cabernet, adds richness to the sauce. Avoid sweet wines as they may overpower the savory flavors.
Cook Low and Slow
Braising at a low temperature for a long time ensures the lamb becomes tender while absorbing the flavors of the sauce.
Don’t Overcrowd the Pot
If the shanks are packed too tightly, they won’t cook evenly. Ensure there’s enough room for the liquid to circulate around the meat.
Adjust Seasoning at the End
Taste the sauce before serving and adjust salt and pepper as needed. Slow cooking can intensify flavors, so it’s best to check seasoning late in the process.
3. What To Eat With Braised Lamb Shanks
Braised lamb shanks pair beautifully with a variety of sides that soak up the rich sauce. Here are some excellent options:
Mashed Potatoes
Creamy mashed potatoes are a classic choice. Their smooth texture complements the tender lamb and absorbs the flavorful sauce.
Polenta
Soft, buttery polenta is another great option. It’s perfect for soaking up every drop of the braising liquid.
Roasted Vegetables
Serve lamb shanks with roasted root vegetables like carrots, parsnips, and potatoes for a hearty and rustic meal.
Rice or Couscous
Fluffy white rice or couscous balances the richness of the lamb shanks and provides a neutral base for the sauce.
Crusty Bread
A loaf of crusty bread is perfect for mopping up the delicious sauce. It’s simple yet satisfying.
Wine-braised lamb shanks are a simple yet impressive dish that’s perfect for entertaining. The melt-in-your-mouth tender lamb paired with the rich red wine tomato sauce is incredible. Follow this step-by-step recipe for foolproof results every time.
