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These slow cooked Braised Lamb Shanks can be made in the oven or slow cooker for fork-tender lamb in a rich, glossy sauce perfect for holidays.
Know Before You Scroll
What You’ll Need
Lamb shanks, mirepoix vegetables, fresh herbs, dry sherry, beef stock
Flavor Profile
Savory, herbaceous, deeply rich with subtle nutty warmth from the sherry
Difficulty Level
Easy but slow-cooked
Equipment Needed
Dutch oven or heavy oven-safe pot
Top Tip
Reduce the sherry properly before adding stock
Time-Saving Tips
Tastes even better the next day
Ingredient Swaps
Use dry white wine instead of sherry if that’s what you have on hand.
In The Test Kitchen
When I first tested these Braised Lamb Shanks, I was thinking about my years living in England. That’s where I truly fell in love with lamb. I cooked it often there, and it became one of those ingredients that just feels comforting to me. Back in the US, it’s not always as easy to find until Easter rolls around, so I wanted to offer something different from the usual leg of lamb or chops. The best part is you can make this either in the oven or the slow cooker, depending on your schedule.
I was aiming for something classic but not predictable. Red wine felt obvious. Sherry felt more interesting. The moment it began to reduce, I knew I’d made the right choice.
Letting the sherry reduce fully before adding the stock was the key. That single step builds depth so the final sauce tastes layered and intentional. By the time the lamb is fork-tender and the sauce is glossy enough to coat the back of a spoon, it feels restaurant-worthy. But really, it’s just good technique and patience. I paired mine with my Easy Parmesan Risotto, but Mashed Potatoes or Roasted potatoes are also great options.
Ingredient Notes
The Lamb
Best Choice
Meaty lamb shanks with visible marbling.
Substitutions
Beef shanks can be used, though flavor will be slightly different.
The Aromatics
Best Choice
Yellow onion, carrots, and celery for a classic base.
Substitutions
Shallots can replace onion for a slightly sweeter flavor.
The Herbs
Best Choice
Fresh thyme, rosemary, and parsley stems for the braise.
Substitutions
If using dried herbs, reduce to one-third the amount.
The Braising Liquid
Best Choice
Dry sherry and high-quality beef stock.
Substitutions
Dry white wine may replace sherry, but the nutty depth will be lighter.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Season and Sear the Lamb
Generously season the lamb shanks with kosher salt and freshly cracked black pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the lamb for several minutes per side until deeply golden brown. Remove and set aside.
Look for a dark crust. Pale meat means less flavor later.
2
Build the Flavor Base
In the same pot, add the diced onion, carrots, and celery. Cook until softened and lightly caramelized. Stir in the minced garlic and cook briefly until fragrant.
The vegetables should look glossy and slightly browned, not watery.
3
Deglaze and Build the Braising Liquid
Pour in the dry sherry and scrape up the browned bits from the bottom of the pot. Let it simmer until reduced by about half. Stir in the tomato paste and cook briefly to deepen its flavor. Add the beef stock, parsley stems, thyme sprigs, rosemary sprigs, and bay leaves. Season lightly with salt and pepper.
Season in Layers, Not All at Once
Braising liquids reduce as they cook, which concentrates salt along with flavor. Lightly season at the beginning, but wait to fully adjust the salt until after the sauce has reduced at the end. This prevents the finished dish from becoming overly salty.
4
Braise Until Tender
Return the lamb shanks to the pot, nestling them so they’re mostly submerged in the liquid. Cover and transfer to the oven. Cook until the meat is fork-tender and beginning to pull away from the bone. If it resists the fork, it needs more time.
5
Reduce and Serve
Remove the lamb and strain out the vegetables and herbs. Simmer the liquid until slightly thickened and glossy. Taste the sauce now and adjust with additional salt and freshly cracked black pepper if needed. Spoon the sauce over the lamb and garnish with fresh parsley leaves. The sauce should coat the back of a spoon before serving.
Want to make this recipe in a slow cooker? See the recipe card for instructions.
Perfect Pairings
Recipe
Braised Lamb Shanks
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 medium yellow onion (peeled and diced)
- 2 medium carrots (peeled and diced)
- 2 celery ribs (diced)
- 4 garlic cloves (minced)
- 8 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1 bunch fresh parsley (stems chopped and separated)
- 2 bay leaves
- 2 cups dry sherry
- 3 tablespoons tomato paste
- 6 cups beef stock
- Kosher salt and freshly cracked black pepper
Instructions
Oven Method
- Preheat the oven to 350°F.
- Season the lamb shanks generously on all sides with kosher salt and freshly cracked black pepper. Heat the olive oil in a large Dutch oven over medium-high heat and sear the lamb until deeply golden on all sides. Remove and set aside.
- In the same pot, add the onion, carrots, and celery. Cook until softened and lightly caramelized. Add the garlic and cook briefly until fragrant.
- Pour in the dry sherry, scraping up any browned bits from the bottom of the pot. Simmer until reduced by about half. Stir in the tomato paste and cook for 1 to 2 minutes to deepen the flavor.
- Add the beef stock, parsley stems, thyme, rosemary, and bay leaves. Season lightly with salt and pepper.
- Return the lamb shanks to the pot, nestling them so they are mostly submerged. Cover and transfer to the oven. Cook for 2 to 2½ hours, or until fork-tender and beginning to pull away from the bone.
- Remove the lamb and strain out the vegetables and herbs. Simmer the liquid over high heat until slightly thickened and glossy. Taste and adjust seasoning with additional salt and pepper if needed.
- Spoon the sauce over the lamb and garnish with reserved parsley leaves before serving.
Slow Cooker Method
- Season and sear the lamb shanks as directed above in a skillet. Transfer to the slow cooker.
- Cook the onion, carrots, and celery in the same skillet until softened. Add the garlic and cook briefly. Pour in the sherry, scrape up browned bits, and simmer until reduced by half.
- Transfer the vegetable mixture to the slow cooker. Stir in the tomato paste, beef stock, parsley stems, thyme, rosemary, and bay leaves. Season lightly with salt and pepper.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the lamb is fork-tender.
- Remove the lamb and strain the liquid into a saucepan. Simmer on the stovetop until slightly thickened and glossy. Taste and adjust seasoning as needed before serving.
Tips
Erren’s Top Tips
- Do not rush the sear. Deep browning equals deep flavor.
- Let the sherry reduce properly. This is where the character of the sauce develops.
- Season at the End – Because braising liquid reduces as it cooks, salt lightly at the start and adjust seasoning after the sauce has reduced.
- If the sauce feels thin after reduction, simmer longer rather than adding thickeners.
- For extra richness, let the finished dish rest 10 minutes before serving.
Variations & Add-Ins
Add sliced mushrooms with the vegetables for deeper umami. Stir in a teaspoon of balsamic vinegar at the end for subtle acidity. Add a small splash of cream to the reduced sauce for a silkier finish. Include pearl onions in the braise for sweetness.Storage & Freezing
Refrigerate in an airtight container for up to 3 days. The flavor improves overnight as the herbs settle into the sauce. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
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FAQs
Why are my lamb shanks tough?
If your lamb shanks are tough, they likely haven’t cooked long enough. Lamb shanks are a connective-tissue-heavy cut that need slow, steady heat to break down properly. When they’re done, the meat should yield easily to a fork and begin to pull away from the bone. If it resists, give it more time.
Can I make braised lamb shanks ahead of time?
Yes, and they’re actually better the next day. As the lamb rests in the sauce overnight, the flavors deepen and settle. Reheat gently on the stovetop over low heat, adding a splash of stock if the sauce has thickened too much.
Should the lamb shanks be fully submerged while braising?
They don’t need to be completely covered. Being mostly submerged is enough. The steam trapped inside the covered pot helps cook the exposed portions evenly.
What should I serve with braised lamb shanks?
Creamy mashed potatoes, polenta, or buttered egg noodles work beautifully because they soak up the sauce. Roasted root vegetables or sautéed greens make great sides for balance.
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