Braised Lamb Shanks

Main Course

Recipe courtesy of Perfect One-Dish Dinners

Serves 6


These braised shanks can be refrigerated for up to 3 days before serving Reheat them over medium-low heat right in the roasting pan, covered with foil to hold in the heat.

  • 6 large lamb shanks
  • 2 tablespoons olive oil, plus 1 tablespoon if necessary
  • Salt and freshly ground black pepper
  • 1 large onion, chopped
  • 3 large carrots, cut into medium chunks
  • 3 celery stalks, cut into medium chunks
  • 3 large garlic cloves, minced
  • 1 tablespoon herbes de Provence or Italian seasoning
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup dry red wine
  • 1 can (14.5 ounces) crushed tomatoes
  • 3 cans (about 16 ounces each) cannellini or other white beans, drained

Braised Lamb Shanks

Click image to enlarge



Preheat oven to 450ºF.

Adjust oven rack to lower-middle position and heat oven to 450 degrees• Heat a large heavy roasting pan set over two burners on low heat. Meanwhile, place shanks in a medium bowl with 2 tablespoons oil and turn to coat. Season generously with salt and pepper.•

A few minutes before searing shanks, increase heat to a strong medium-high until wisps of smoke rise from pan. Add shanks and sear on all sides until  well browned, 7 to 8 minutes total•.Transfer to a bowl. Shanks should have rendered enough fat to cook onion. If not, add another tablespoon of oil to pan.

Add onion, carrots, and celery to roasting pan and cook, stirring, until lightly browned, about 5 minutes. Add garlic and herbes de Provence and cook until fragrant, about 1 minute. Whisk in flour, then broth, wine, and tomatoes, and season with salt and pepper to taste. Return shanks to pan. Using two potholders to protect hands, place a sheet of heavy-duty, foil over pan. Press foil down so that it touches shanks and seal foil completely around edges.

Repeat with a second sheet of foil to ensure a tight seal. Continue to cook shanks on medium-high until you hear juices bubble. Set pan in oven and cook for 1 1/2 hours.

Transfer pan from oven to stovetop. Arrange shanks on a serving platter and cover with foil to keep warm. Stir beans into pan juices (remembering that pan handles are hot) and simmer over two burners on medium heat to blend flavors, about 5 minutes. Serve.

Note: If you’d prefer, omit the beans and serve over creamy cheese grits or polenta.


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