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Braised Lamb Shank

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Course: Main Course
Keyword: Best Lamb Shanks, Braised Lamb Shanks, Lamb Shanks Osso Bucco, Slow Braised Lamb Shanks
Prep Time: 30 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 45 minutes
Servings: 4 to 6 People
Author: Yasmin Rasheed

Ingredients

  • 4 lamb shanks (4 to 4-1/2 pounds)
  • 4 tablespoons viniger
  • 3 organic celery diced
  • 1/2 of a large red onion diced
  • 1-1/2 cups diced organic carrots (about 5 to 6 small carrots)
  • 8 fresh garlic cloves minced
  • 1 tablespoon fresh oregano chopped
  • 1 tablespoon fresh rosemary chopped
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground caraway
  • 1/4 teaspoon ground cloves
  • 1 teaspoon fresh ground black pepper
  • 2-1/2 teaspoons sea salt
  • 2 tablespoons extra virgin olive oil
  • 3/4 cup red wine
  • 16 ounces tomatoes sauce
  • 5 cups low sodium chicken broth

Instructions

  • Wash the lamb shanks - in a large bowl, soak the lamb in cold tap water and add the vinegar. Soak for 15 to 20 minutes.
    Note: Lamb usually have a gamey taste even when it is very fresh - this washing method reduces that taste.
  • Rinse and dry the lamb shanks with paper towel. Season the lamb with 2 teaspoons salt and the black pepper.
  • In a 6-quart deep sauté pan, heat the olive oil over medium heat.  Lightly brown the lamb shanks on all sides - 2 to 3 minutes per side. Remove the browned meat to a plate and set aside.
  • Use the same pan to sauté the celery, onions, and carrots.  Cook for 8 to 10 minutes until the vegetables are slightly softened.
  • Add the rosemary, oregano, garlic, all the spices and the remaining 1/2 teaspoon sea salt. Sauté for 1 to 2 minutes until fragrant.
  • Add the red wine - stir - scraping up any brown bits at the bottom of the pan. Simmer until the wine is reduced to half - about 5 to 8 minutes.
  • Add the tomato sauce and chicken broth - stir to combine. Add the lamb shanks and coat with the liquid if needed.
  • Cover the pan with a tight lid.  Bring to a boil. Reduce heat to low and simmer for up to 3 hours until the meat is very tender. The meat should come apart easily when pierced with a fork.
  • Plate and serve with your favorite side.  I serve this with garlic, sour cream mashed potatoes. Enjoy.

Notes

If you don't like lamb you can substitute veal shanks. You can also try making this in a slow cooker.
Note: I always like to "wash" meats.  I find the extra step of soaking most meats and most seafood with vinegar water or lemon water makes a difference. Lamb, pork, and goat meats are perfect for the cold vinegar water and fish is perfect for the cold lemon water.