A lamb shank is a cut of meat from the lower part of the leg of a lamb. It is typically a tough and sinewy cut of meat that requires slow cooking to become tender and flavorful. Lamb shanks are known for their rich and hearty taste, and they are often used in braised dishes and stews.

To prepare lamb shanks, they are usually seared in a pan to develop a caramelized crust, and then they are simmered or roasted for an extended period of time in a liquid, such as broth, wine, or tomato sauce. This slow cooking process allows the collagen in the meat to break down, resulting in tender, fall-off-the-bone meat with a deep, savory flavor.

Lamb Shank

Recipe by caion


Prep time


Cooking time



Lamb shanks are a popular choice in many cuisines, including Mediterranean, Middle Eastern, and Indian, and they are often served with a variety of side dishes like mashed potatoes, couscous, or roasted vegetables. The rich, braising liquid from cooking lamb shanks is often used to create a flavorful sauce to accompany the dish.


  • 4 lamb shanks

  • Salt and black pepper to taste

  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 4 cloves garlic, minced

  • 2 cups red wine (such as Cabernet Sauvignon or Merlot)

  • 2 cups beef or vegetable broth

  • 2 bay leaves

  • 2 sprigs fresh rosemary

  • 2 sprigs fresh thyme

  • 1 can (14 oz) diced tomatoes

  • 2 tablespoons tomato paste

  • 1 tablespoon flour (optional, for thickening)


  • Preheat your oven to 325°F (160°C).
  • Season the lamb shanks generously with salt and pepper.
  • Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
  • Add the lamb shanks and sear them on all sides until they are nicely browned. This should take about 8-10 minutes. Remove the lamb shanks from the pot and set them aside.
  • In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften.
  • Add the minced garlic and cook for another minute or until fragrant.
  • Pour in the red wine and scrape the bottom of the pot to deglaze it, picking up any flavorful bits.
  • Add the diced tomatoes, tomato paste, beef or vegetable broth, bay leaves, rosemary, and thyme. Stir well to combine.
  • Return the seared lamb shanks to the pot, nestling them into the liquid and vegetables.
  • Cover the pot with a lid and transfer it to the preheated oven. Braise the lamb shanks for about 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.
  • If you’d like a thicker sauce, you can remove the lamb shanks from the pot once they’re done and whisk in a tablespoon of flour into the sauce. Cook for a few minutes on the stovetop to thicken.
  • Serve the lamb shanks with the sauce and vegetables. They pair well with mashed potatoes, polenta, or crusty bread.

Leave a Reply

Your email address will not be published. Required fields are marked *