Jinx-Proof Braised Lamb Shanks

Jinx-Proof Braised Lamb Shanks

Chef John

"Lamb shanks are one of the most foolproof meat choices out there; and when you braise it, you have about as close to a sure thing as there is. After a long, slow roast in an aromatic, deeply flavored broth, these lamb shanks are sure to get rave reviews."
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Ingredients

3 h servings 505 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 49.8 g
  • 100%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place lamb shanks into a roasting pan and drizzle with olive oil; season with salt, black pepper, dried rosemary, and thyme. Toss lamb shanks to coat with oil and seasonings.
  3. Roast in the preheated oven until lamb is browned, about 30 minutes.
  4. Reduce oven heat to 325 degrees F (165 degrees C).
  5. Melt butter in a saucepan over medium-high heat; cook and stir onion, celery, and carrot in the hot butter until onion is browned, about 10 minutes. Stir flour into vegetables until combined; mix in garlic. Cook and stir for 1 more minute.
  6. Pour red wine into vegetable mixture, stir to combine, and mix in chicken stock, water, balsamic vinegar, and cinnamon. Pour sauce over lamb shanks in the roasting pan. Cover roasting pan with aluminum foil, sealing foil loosely so that the sauce can reduce slightly as it cooks.
  7. Bake lamb shanks for 1 hour; flip lamb shanks and place foil back on dish. Continue baking until a fork inserts easily into the meat, about 1 more hour. Transfer lamb shanks to a large bowl, cover with foil, and let rest for 10 minutes.
  8. Pour braising liquid into a saucepan, place over high heat, and boil for 10 minutes, skimming fat as it reduces and thickens slightly. Stir chopped rosemary into sauce, check levels of salt and pepper, and serve lamb shanks with pan sauce.

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Reviews

Read all reviews 7
  1. 12 Ratings

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Most helpful positive review

This dish is so rich and meaty. The meat is tender, the aroma of it baking is to die for. I accidentally - as I had been looking at lots of recipes - opened a can of tomato sauce so added a cup ...

Most helpful critical review

Too much wine. Could barely taste the actual lamb flavor.

Most helpful
Most positive
Least positive
Newest

This dish is so rich and meaty. The meat is tender, the aroma of it baking is to die for. I accidentally - as I had been looking at lots of recipes - opened a can of tomato sauce so added a cup ...

This dish is amazing! Have made it three times now and it comes out perfectly every time! My first review here. Hat's off to Chef John for this one!

I was craving lamb shank and this was easy to make! I only used two shanks and cut the recipe in half. I served it with roasted potatoes and rainbow chard. I will be making this again for sure.

We definitely loved this recipe and will make it again. I didn't have red wine handy so I used beef broth instead.

Loving it as I type! So easy and delicious served with butternut squash.

Sauce was amazing! Next time will cook a little longer.

Too much wine. Could barely taste the actual lamb flavor.

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