Braised Lamb Shanks
A proper braised shank relies on patience rather than technique. You are looking to transform the tough connective tissue into a silk-like texture through sustained, gentle heat.
The vessel matters as much as the meat.
Use a heavy-bottomed Dutch oven that fits the shanks snugly. If the pot is too large, you will need excessive liquid, which dilutes the intensity of the final sauce.
- Heavy-duty Dutch oven
- Tongs
- Oven-safe lid or parchment paper and foil
What goes in.
- 4lamb shanks, trimmed of excess surface fat
- 2 tbspneutral oil, like grapeseed or canola
- 1 largeyellow onion, diced
- 2carrots, peeled and chopped
- 2 stalkscelery, chopped
- 3 clovesgarlic, smashed
- 2 cupsdry red wine
- 2 cupsbeef or lamb stock
- 3 sprigsfresh thyme
- 2bay leaves
Hard Sear
Do not rush the browning phase. The dark, crusty bits left at the bottom of the pot—the fond—are the primary source of depth for your final sauce.
The method.
Sear the lamb
Heat the oil in the Dutch oven over medium-high heat. Brown the shanks on all sides until they develop a deep mahogany crust. Remove them and set aside.
Soften the aromatics
Lower the heat to medium. Add the onions, carrots, and celery. Cook until the onions are translucent and the edges of the carrots begin to soften, about 8 minutes.
Deglaze
Pour in the red wine. Scrape the bottom of the pot vigorously with a wooden spoon to release the fond. Let the wine simmer until it reduces by half.
Assemble
Return the shanks to the pot. Pour in the stock until the liquid reaches about halfway up the sides of the meat. Add the garlic, thyme, and bay leaves.
Braise
Cover the pot and slide it into an oven preheated to 325°F (160°C). Cook for 2.5 to 3 hours. The meat is done when it is tender enough to be pulled apart with two forks.
Finish the sauce
Remove the shanks carefully. Strain the liquid into a saucepan and boil over high heat until it thickens enough to coat the back of a spoon. Pour over the shanks before serving.
Other turns to take.
Mediterranean Style
Add strips of orange peel and a pinch of cinnamon to the braising liquid for a brighter, more aromatic finish.
Balsamic Glaze
Add two tablespoons of balsamic vinegar during the deglazing step for a sharper tang.
When it doesn't go to plan.
Pat the lamb completely dry with paper towels before searing to ensure a deep color rather than steaming the meat.
If the shanks aren't falling off the bone after 3 hours, give them another 20 minutes; collagen breakdown is time-dependent.
Let the braised shanks rest in the liquid for 15 minutes before serving to keep the meat moist.
The ones that keep coming up.
Can I use a slow cooker?
You can, but you must sear the meat in a separate pan first. The slow cooker will not provide the same depth of color or liquid reduction as an oven braise.
What if I don't want to use wine?
Substitute the wine with additional stock and a splash of red wine vinegar or pomegranate molasses to provide the necessary acidity.
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