Name: Rosemary Braised Lamb Shanks
Prep time: 35 min
Cook time: 180 min
Total time: 190 min
Ingredients: 1 tablespoon extra virgin olive oil; 4 whole (about 3¾ pounds) lamb shanks; 2 medium onions, (chopped); 2 medium carrots, (peeled and chopped); 1 stalk celery, (chopped); 1 cup dry white wine; 3 large garlic cloves, (finely chopped); 1 tablespoon tomato paste; 4 cups chicken broth; 1 cup water; 2 large sprigs fresh rosemary; 2 sprigs fresh thyme; 2 sprigs fresh parsley; salt and pepper, (to taste)

These Braised Lamb Shanks slow cooked in a rich rosemary wine sauce are for the lamb lovers in your house. It’s a great comfort food meal.

If you are a lover of lamb shanks, you might also enjoy my recipes for Lamb Osso Buco and Slow Cooker Lamb Shanks.

This recipe for braised lamb shanks is worthy of a fine dining restaurant. But besides taking some time to slow cook in the oven, it’s actually a pretty easy recipe to make at home. The lamb turns out fall-off-the-bone tender and juicy as can be with an amazing flavored sauce. The bone marrow from the lamb shank melts into the sauce during the process of slow cooking, which is a major flavor bonus. These are the best slow cooked lamb shanks. If lamb is not your thing, try my braised beef short ribs!

What does it mean to braise lamb shanks?

Braising and slow cooking are the best ways to cook lamb shanks, since they are a tougher cut of meat. To braise lamb shanks means to cook them slowly in liquid after browning them first in a skillet. So braising is a combination of moist heat and dry heat.

braised lamb shank with rosemary on platter

What are lamb shanks, and where can I find them?

A lamb shank is a cut of meat from the lower part of the lamb’s leg, just below the knee. It’s a more budget friendly cut that is known for its rich flavor and tenderness when slowly cooked.

One lamb shank can feed one person. Look for bone-in lamb shanks in your local market. And if you’re having trouble locating them, they always have them in a butcher shop.

Ingredients for Braised Lamb Shanks Displayed

Ingredients Needed:

The Basics: Olive oil, garlic, salt and pepper
Lamb Shanks: Look for bone-in lamb shanks. The bone adds flavor to the sauce and keeps the meat tender during the slow cooking process.
Vegetables: Onions (chopped yellow or whole pearl onions), Carrots and Celery (consider adding parsnips or turnips a well).
Wine: Many lamb shanks recipes call for using red wine. This sauce is white wine based. I suggest using a dry white wine such as Pinot Grigio or Sauvignon Blanc. You do not need to use an expensive bottle of wine.
Tomato Paste: A small amount of tomato paste is used to create some tomato flavor to the white wine based sauce.
Broth: Use low sodium chicken broth. You want to be able to control the amount of salt in the recipe by adding an amount that works for you.
Fresh Herbs: Rosemary, Thyme and Parsley

Two Photos showing how to braise lamb shanks

How to make Braised Lamb Shanks:

Preheat the oven to 350 degrees F.

Heat oil in a Dutch oven, and take the time to brown the lamb shanks on all sides. Searing the meat is going to add big flavor to the recipe, and it will help to create a nice, crisp exterior to the shank. Move the browned lamb shanks to a bowl.

Saute the vegetables in the Dutch oven until they are tender and browned. Add the lamb shanks back to the Dutch oven, and pour the wine over the top. Boil the wine until it evaporates.

two photos showing how to make braised lamb shanks

Add all of the remaining ingredients. Put the lid on the Dutch oven, and transfer it to the oven to slowly cook for 2 to 2 1/2 hours. The meat should be fork tender and pulling away from the bone after the cook time.

Transfer the lamb shanks to a bowl, and use the stovetop to boil the liquid until it reaches sauce consistency. Season with salt and pepper. Discard all of the fresh herb sprigs. Add the shanks back to the sauce. Or put the lamb shanks on a serving platter and drizzle the sauce on top.

Recipe Tips and Substitutions:

Don’t rush the recipe. The braised lamb shanks really need the time to slow cook to get the meat to a super tender state.
If you don’t cook with wine, it’s okay to substitute broth for the wine. But since wine is a pretty major flavor for the sauce, I recommend locating a non-alcoholic wine to use for the recipe instead of broth. The alcohol in the wine cooks off, so the sauce will not taste like wine. It will just lend some bold flavor to the sauce.
If the lamb is not as tender as you want it to be at the end of your cooking time, add a little more broth to the pot (if needed) and continue to cook until tender.
Make ahead tip: This is an easy recipe to make for entertaining because it’s difficult to overcook the meat. It’s okay to keep it simmering for an hour or so after testing the meat for tenderness.
Change things up: Turn the sauce into a red wine based sauce. Use red wine in place of white wine (cabernet, merlot or malbec). And use beef broth in place of chicken broth.

What are the best side dishes to serve with lamb shanks:

Serve these lamb shanks with things that are going to soak up every bit of the delicious sauce. I suggest serving with polenta, mashed potatoes or risotto. It’s always nice to have a hunk of bread on hand too.

What you’ll love about this recipe:

It’s a restaurant quality meal that you can make successfully at home.
It’s a quick prep meal made in one pot, and then it slow cooks in the oven. So that makes it a pretty easy recipe.
The lamb shanks are braised in an amazing, rich sauce.