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Braised Lamb Shank in a pan

Braised Lamb Shanks

Braised Lamb Shanks - fall-off-the-bone tender lamb shanks oven-braised in a rich, deeply flavored red wine sauce. A restaurant-quality family dinner at a fraction of the cost you'd pay at expensive restaurants. Hearty, delicious, and very satisfying!
Course Main
Cuisine American
Keyword lamb shanks
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 4
Calories 369kcal
Author Imma


  • 4 lamb shanks , fat trimmed off
  • salt and pepper to taste 
  • 2 tablespoons (28ml) cooking oil 
  • 1 large onion , diced 
  • 1 large carrot , peeled and diced
  • 2 large celery stalk , chopped (about ½ cup) 
  • 1 tablespoon (8g) minced garlic 
  • 3 teaspoons (2.4g) minced thyme 
  • 2 teaspoons (2.24g) minced rosemary 
  • 2 bay leaves 
  • 2 tablespoons (32g) tomato paste  
  • 1 cup  (235ml) dry red wine , substitute with extra beef broth
  • 2 -3 cups (500ml-750ml) beef broth or water  
  • 1 tablespoon (17g) Worcestershire sauce 
  • 1-2 teaspoons (2g-4g) beef bouillon powder (optional) 
  • salt and pepper to taste 


  • Preheat oven at 350 F. Season shanks with salt and pepper. Set aside.
  • In a large cast iron or dutch oven, heat the oil over medium-high heat. Sear the shanks in the hot oil, turning to brown all sides. Remove and set aside. 
  • Add onion, carrot, and celery to the same pan and cook, stirring frequently until onions are wilted and lightly browned. 
  • Stir in garlic, thyme, rosemary, bay leaf and tomato paste and continue cooking for about a minute or 2.
  • Pour in wine and stock, followed by worcestershire sauce and bouillon powder. Lightly season with salt and pepper.  Remember you can adjust salt as you go halfway through cooking. 
  •  Return lamb shanks back to the pot, bring to a boil, then cover with  lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks once or twice adding more stock, if needed. 
  • Turn oven off, remove and serve. 


  1. You may sub red wine with the same amount of beef broth.
  2. Cooked lamb shanks will last in the fridge for 3-5 days in an airtight container. Or freeze any leftover for 2-3 months.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1lamb shank | Calories: 369kcal | Carbohydrates: 10g | Protein: 40g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 127mg | Sodium: 409mg | Potassium: 702mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2831IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 4mg