There’s something deeply comforting about slow-cooked lamb that fills the whole house with warmth—even before it hits your plate. This braised Lamb Shank recipe has become a quiet star in my kitchen, especially on weekends when time slows down and the oven becomes the heart of the home.
Whether you’re cooking to impress or just craving a soul-soothing dinner, this dish is all about flavor, patience, and reward. The main benefit? It’s a nutrient-rich, low-carb comfort meal that feels indulgent but fits right into a balanced, mindful eating plan.
Lamb shanks are naturally high in protein and essential nutrients like zinc and iron, making them a great alternative to processed red meat. One tip from my earlier mistakes: don’t rush the braise.
The magic happens low and slow, allowing the red wine, tomatoes, and aromatic herbs to soak deep into the meat until it’s spoon-tender. I like to serve mine with Bomba Rice or something citrusy like Blood Orange Soda to balance the richness.
This recipe has been trending for its restaurant-style finish at home, and honestly, it’s not hard to see why. Rich, bold, and rustic—it’s dinner worth lingering over.
Go ahead, pour yourself a glass, and let this dish work its magic. I’d love to hear how you make it your own.
Why I Love This Recipe (And You Will Too!)
- It’s a weekend ritual I look forward to: The smell of garlic, wine, and herbs in the oven gives me that “I’m home” feeling—something we all crave after a long week.
- It fits right into my health goals: Rich in protein and nutrients, it’s satisfying without being carb-heavy. Perfect for those looking to balance indulgence and wellness.
- I’ve tried it with both fresh and pantry ingredients: Whether I’m using fresh thyme or dried, or swapping in water for stock, it still turns out delicious every time.
- It makes me feel like a chef in my own kitchen: The layers of flavor, the glossy sauce, the tender meat—it’s like plating up something you’d order at a bistro.
- Leftovers are even better the next day: Trust me—this dish improves overnight. Shred it over couscous or rice for a second-day masterpiece.
Lamb Shank Recipe
Equipment
- Large oven-safe pot or Dutch oven
- Sharp Knife
- Cutting Board
- Measuring cups & spoons
- Wooden Spoon or Spatula
- Tongs
- Oven
Ingredients
- 4 lamb shanks around 13 oz / 400g each
- 1 tsp EACH cooking/kosher salt and pepper
- 2 – 3 tbsp olive oil separated
- 1 onion finely diced (brown, yellow or white)
- 3 garlic cloves minced
- 1 cup carrot peeled, finely diced
- 1 cup celery finely diced
- 2 1/2 cups red wine (full bodied (good value wine not expensive!
- 800 g / 28oz can crushed tomatoes
- 2 tbsp tomato paste
- 2 cups chicken stock low sodium (or water)
- 5 sprigs of thyme preferably tied together, or 2 tsp dried thyme
- 2 dried bay leaves or 4 fresh
Instructions
- Season lamb shanks with salt and pepper.
- Heat oil in a pot and sear lamb on all sides until browned, then set aside.
- In the same pot, sauté onion, garlic, carrots, and celery until soft.
- Stir in tomato paste, then add red wine and simmer for 5 minutes.
- Add crushed tomatoes, stock, thyme, and bay leaves. Return lamb to pot.
- Cover and cook in a preheated oven at 160°C (320°F) for 2.5 hours.
- Remove lid for the last 20 minutes for a thicker sauce.
- Serve hot with rice, polenta, or crusty bread.
Nutrition Info:
| Nutrition | Value |
| Calories | 624kcal |
| Carbohydrates | 31g |
| Protein | 42g |
| Fat | 25g |
| Sugar | 16g |
| Sodium | 1260mg |
Next-Level Variations You’ll Actually Love!
- Smoked Paprika Twist:
Add a teaspoon of smoked paprika with the tomato paste for a subtle smoky depth. It complements the red wine beautifully and gives the sauce an earthy undertone. - Dark Chocolate Finish:
Stir in a small square (about 10g) of dark chocolate at the end of cooking. It won’t make the dish taste like dessert, but it adds a silky richness to the sauce. - Preserved Lemon or Orange Zest:
Right before serving, grate a bit of preserved lemon or fresh orange zest over the lamb. It cuts through the richness and brings a burst of brightness. - Roasted Garlic Confit Base:
Instead of fresh garlic, use garlic confit (slow-cooked in olive oil) in the sauté step for a sweeter, more mellow flavor base. It melts right into the sauce. - Bone Marrow Boost:
Toss in a few pieces of beef marrow bone while braising. It deepens the broth-like quality of the sauce and adds natural collagen. - Spiced Wine Infusion:
Simmer the red wine with a cinnamon stick and a clove before adding it to the dish. This subtle warm spice note is especially lovely during cooler seasons. - Wine-Free Elegance:
Not into wine? Use a strong brewed black tea or pomegranate juice instead. Both give complexity and body without alcohol.
These aren’t your usual swaps—they’re thoughtful upgrades that can elevate the dish based on what you have or what vibe you’re going for. Let me know if you’d like pairing suggestions for any of these!
