Easy Braised Lamb Shanks Recipe

These braised lamb shanks are a show-stopping dish that’ll have everyone thinking you spent days in the kitchen (when really, it’s mostly hands-off cooking). The meat becomes so tender it practically falls off the bone, while developing deep, rich flavors that only slow-cooking can achieve.

The magic happens when the aromatic Mediterranean spices meld with red wine and fresh herbs, creating an incredible sauce that’s perfect for soaking into fluffy rice or orzo. As the lamb slowly braises, your kitchen will fill with an irresistible aroma that’ll make the waiting the hardest part of this recipe.

Ingredients

For the Spice Mix:

• 2 1/4 teaspoons garlic powder
• 1 teaspoon sweet Spanish paprika
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon ground nutmeg

For the Lamb:

• 6 American lamb shanks
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, roughly chopped
• 2 celery ribs, chopped
• 3 large carrots, peeled and cut into large pieces
• 1 pound baby potatoes, scrubbed
• 2 cups red wine (Merlot recommended)
• 3 cups low-sodium beef broth
• 28-ounce can peeled tomatoes
• 2 cinnamon sticks
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary

Steps

1. Preheat oven to 350°F (175°C). Position rack in lower third of oven for even heat distribution.
2. Combine spice mix ingredients in a small bowl. Pat lamb shanks completely dry with paper towels (this ensures proper browning). Season shanks thoroughly on all sides with spice mixture, pressing gently to adhere.
3. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering but not smoking. Working in batches of 2-3 shanks (avoid overcrowding), brown meat for 8-10 minutes total, turning every 2-3 minutes until golden brown on all sides. Transfer to a plate. Pour off excess fat, leaving about 1 tablespoon.
4. Reduce heat to medium. Add onions, celery, carrots, and potatoes. Sauté for 5-7 minutes until vegetables develop golden edges. Add wine, scraping bottom with wooden spoon to release browned bits (these contain intense flavor). Simmer for 3-5 minutes until wine reduces by one-third.
5. Add broth, tomatoes (with juice), cinnamon, thyme, and rosemary. Return lamb to pot, pushing down to submerge. Bring to boil, then reduce to simmer for 10 minutes. Cover and transfer to oven.
6. Braise for 2 1/2 hours, checking liquid levels every 45 minutes. Meat is done when it’s fork-tender and nearly falling off bone. Internal temperature should reach 195°F (90°C). Sauce should reduce to about one-third and coat the back of a spoon.
7. While lamb cooks, prepare rice or orzo according to package directions.
8. Serve shanks over rice/orzo, spooning generous amounts of sauce and vegetables over top.

Smart Swaps

• Replace red wine with 2 cups pomegranate juice plus 1 tablespoon balsamic vinegar
• Substitute potatoes with parsnips for lower carb option

Make It Diabetes-Friendly

• Use cauliflower rice instead of regular rice (reduces carbs by 30g per serving)
• Replace potatoes with turnips (net carbs reduced by 15g per serving)
• Serve with extra vegetables instead of starches
• Consider portion size of 4-5 ounces of meat per serving

Pro Tips

• Let meat come to room temperature 30 minutes before cooking
• Don’t skip the browning step – it develops crucial flavor
• If sauce is too thin after cooking, reduce on stovetop for 5-10 minutes
• Leftovers improve over 1-2 days as flavors develop further