Braised Lamb Shanks are some serious comfort food!   Made with grass-fed local farm lamb and slow cooked until tender in a red wine sauce flavored with tomatoes, onions, garlic, and fresh rosemary.  Serve over mashed potatoes or polenta for the ultimate tasty food dish.


Every year we buy an provender, ganja fed lamb from our competitor anesthetic farm and every twelvemonth I hit this assonant classic provide with the shanks.  Braised elia shanks hit prettify my preferred soothe food go-to provide, especially when the rimed hold calls for a healthy cater.

Since it's a super bad time of meat, it does decide whatsoever time adagio cooking and oven braising for the shanks to really emit, but in roughly 2-3 hours, you'll hold whatever of the most short and tasteful elia e'er.  Advantageous, the sauce is surprising and you'll necessary to teem it all over everything!



  • 4 garlic cloves , minced
  • 3 tablespoons olive oil
  • 1 cup diced onion , about 1 medium
  • 1 cup diced carrot , about 1 large
  • 1/2 cup good quality red wine
  • 2 cups good quality beef stock , homemade or store bought
  • 1 cups good quality chicken stock , homemade or store bought
  • 3 tablespoon tomato paste
  • 1 tablespoon fresh rosemary , chopped (can substitute 1 teaspoon dried rosemary)
  • optional: fresh flat-leaf Italian parsley , chopped
  • 4 small lamb shanks , about 3/4-1 pound each; preferably local farm raised & grass-fed, at room temperature


  1. Take the lamb shanks out of refrigerator and let come to room temperature before cooking (about 1/2-1 hour).
  2. Preheat oven to 325F degrees.
  3. Heat a large dutch oven over medium-high heat. Add tablespoon of olive oil and sear the shanks on all sides until brown, adding additional olive oil as needed. Remove from pan and set aside.
  4. Reduce heat to medium and add onion, carrot, and garlic to the pan.  Sauté until lightly browned, about 3 minutes. Add wine and cook until reduced by half. Add beef and chicken stocks, tomato paste, and rosemary and stir well.  Increase heat again to medium-high and bring sauce to a boil. Return lamb shanks to the pan, cover, and place in the preheated oven.
  5. Braise the shanks for 2-2 1/2 hours, or until lamb is fork tender.
  6. Place the cooked shanks on a serving dish. Skim excess fat off top of cooking liquid and reduce over high heat to thicken into a sauce, if necessary. Place one lamb shank on a plate, spoon sauce over it, and sprinkle with chopped parsley.

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