Italian Braised Lamb Shanks
Tender lamb shanks braised low and slow in red wine with tomatoes and aromatic vegetables. Rich, deeply savory, and perfect for a special dinner with crusty bread.
- Total time
- 120 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 shanks (12 oz each) lamb shanks
- 1 to taste salt and pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 1 large carrot
- 1 can (14.5 oz) canned crushed tomatoes
- 1 cup dry red wine
- 2 sprigs each fresh rosemary and thyme
Instructions
- 1
Pat the lamb shanks dry with paper towels, then sprinkle salt and pepper evenly on all sides — this helps them brown better.
- 2
Cut the onion in half lengthwise from root to tip, then place flat-side down and slice crosswise into 1/2-inch-wide half-moon pieces.
- 3
Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 4
Cut the carrot into 2-inch chunks by first slicing it lengthwise in half, then cutting each half crosswise at an angle every 2 inches.
- 5
Set a large Dutch oven or heavy pot over medium-high heat and add the olive oil until it shimmers and slides quickly when you tilt the pot.
- 6
Place both lamb shanks in the pot and leave them untouched for 4 minutes until the bottom turns the color of warm honey and looks crusty.
- 7
Flip each shank and cook the other side untouched for 4 minutes until it also turns golden brown.
- 8
Remove the shanks to a clean plate and set aside.
- 9
Add the onion pieces to the same pot and stir once every 30 seconds for 5 minutes until the edges turn translucent and the pieces begin to soften.
- 10
Add the minced garlic and stir constantly for 30 seconds until the smell becomes strongly fragrant and fills your nose.
- 11
Pour in the red wine and use a wooden spoon to scrape up all the stuck-on brown bits from the bottom of the pot — these add rich flavor.
- 12
Add the crushed tomatoes and carrot chunks, then stir until everything is combined.
- 13
Return the lamb shanks to the pot and nestle them among the vegetables, then lay the rosemary and thyme sprigs on top.
- 14
Cover the pot with a lid and adjust the heat to low — the liquid should barely bubble, with one or two small bubbles rising every 3 seconds.
- 15
Braise undisturbed for 90 minutes, until the meat is so tender a fork slides through it with almost no resistance.
- 16
Remove the pot from heat and lift out the herb sprigs with tongs, then discard them.
- 17
Taste the braising liquid with a spoon and add more salt and pepper if needed — the flavor should be rich and savory.
- 18
Transfer each lamb shank to a shallow bowl and ladle the vegetables and braising liquid around it.
Tools you’ll need
- paper towels
- cutting board
- chef's knife
- large Dutch oven with lid (5–6 quart)
- wooden spoon
- tongs
- shallow serving bowls
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