Braised Lamb Shanks

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These Braised Lamb Shanks are slow-cooked until meltingly tender, with a rich, glossy sauce layered with fresh herbs and subtle sherry depth. Slow cooker and oven methods are included in this recipe.

Course Dinner, Main Course, meat dish

Cuisine American, French, Mediterranean

Diet Kosher

Keyword Braised Lamb shanks, lamb shank recipe

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings

Calories 473

Author Erren Hart

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

US Customary - Metric

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.

Notes

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.

Nutrition