Braised Lamb Shanks With Rosemary

braised lamb shanks

Mains | January 2, 2018 | By

Best Braised Lamb Shanks on a cozy night at home with family and friends.

I am a big fan of lamb. Chops, legs, shanks, loins are all in my foodie playbook. I have favorite preparations for each cut and have invested many hours perfecting my cookery of this beast. Every once in a while I come across a person who claims they are not a fan. I imagine their only experience mirrors my first exposures as a kid, dried out, overcooked with green mint jelly. Thanks Mom for the intro… I’ll take it from here. Then with empathy, I go about my quest to convert them with a high percentage success rate.

This Braised Lamb Shanks recipe is one of my favs on a weekend or snowy night.

It takes a little more time but the prep is easy and the house smells great for hours. It’s a hearty meal and as an early Sunday dinner will carry you the rest of the day. Keep the carbs down by serving this with my Magical Cauliflower Mash.

Braised Lamb Shanks With Rosemary
Serves 4
Prep Time
30 min
Cook Time
2 hr 30 min
Total Time
3 hr
Prep Time
30 min
Cook Time
2 hr 30 min
Total Time
3 hr
4714 calories
93 g
1318 g
246 g
428 g
105 g
3880 g
5247 g
36 g
0 g
121 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 4714
Calories from Fat 2217
% Daily Value *
Total Fat 246g
Saturated Fat 105g
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 108g
Cholesterol 1318mg
Sodium 5247mg
Total Carbohydrates 93g
Dietary Fiber 18g
Sugars 36g
Protein 428g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3.5 lbs Lamb Shanks - (about 8 smaller ones)
  2. 2 tablespoons olive oil
  3. 1 large onion, chopped
  4. 1/2 cup leeks, chopped
  5. 1/2 cup fennel, chopped
  6. 3 large carrots, peeled, cut into 1/4-inch-thick rounds
  7. 8 garlic cloves, minced
  8. 2 cups dry red wine (about a 3rd of a bottle)
  9. 1 28-ounce can whole tomatoes with juices
  10. 1.5 cups - chicken broth
  11. 1.5 cups - beef broth
  12. 5 teaspoons chopped fresh rosemary
  13. 2 teaspoons chopped fresh thyme
  14. 2 teaspoons grated lemon peel
  15. 1 large portobello mushroom sliced
  1. Sprinkle shanks with salt and pepper.
  2. Heat oil in heavy large pot or dutch oven over medium-high heat.
  3. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes.
  4. Transfer shanks to bowl.
  5. Add onions, carrots, leeks, fennel and garlic to pot and sauté until golden, about 10 minutes.
  6. Stir in all remaining ingredients except sliced portobello mushrooms.
  7. Return shanks to pot, pressing down to submerge.
  8. Bring liquids to boil.
  9. Cover - place in 375 degree oven - about 2.5 hours total.
  10. Uncover pot last 45 minutes - stir once to coat meat with sauce.
  11. Sauce will reduce and exposed meat will brown.
  12. (Can be made 1 day ahead. Chill until cold; cover and keep chilled - Rewarm over medium heat before continuing.)
  13. Transfer shanks to platter - tent with foil.
  14. Boil juices in pot until thickened, med high - about 10 minutes.
  15. Add portobello mushroom slices - cook about 5 minutes more.
  16. Season with salt and pepper. Spoon sauce over shanks.
  1. Serve Lamb Shanks with Cauliflower Mash -
  2. Optional - Strain the sauce before final reduction - then add the mushrooms and cook for 5 min.
  3. You can add more red wine, but I follow the rule - "only cook with wine you would drink" So - I like to have more to drink while I am cooking - up to you!
Adapted from Bon Appétit / Feb. 1997
Adapted from Bon Appétit / Feb. 1997


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