Simmered Lamb Shanks

Sink into comfort with these succulent Simmered Lamb Shanks, a dish that melds hearty flavors with melt-in-your-mouth tenderness. Perfect for a cozy dinner or an elegant gathering, this recipe combines slow-cooking magic with vibrant aromatics like garlic, rosemary, and thyme to create a deeply flavorful braising liquid. The lamb shanks are seared to golden perfection, then simmered for hours in a rich sauce made from red wine, diced tomatoes, and savory stock, yielding meat that falls effortlessly off the bone. Serve these luscious shanks alongside creamy mashed potatoes or crusty bread to soak up the luxurious sauce, and don’t forget a garnish of fresh parsley for a bright finishing touch. With simple ingredients and a slow-cooking technique that allows the flavors to shine, this dish is a celebration of classic comfort food.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 4 pieces lamb shanks
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 1 large (diced) onion
• 2 medium (diced) carrot
• 2 (diced) celery stalks
• 4 cloves (minced) garlic
• 2 tablespoons tomato paste
• 1 cup red wine
• 4 cups beef or chicken stock
• 1 14-ounce can diced tomatoes
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons (chopped, for garnish) parsley

Directions

Step 1

Season the lamb shanks generously with salt and black pepper.

Step 2

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 3

Sear the lamb shanks on all sides until they are golden brown, about 8 minutes total. Remove and set aside.

Step 4

Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes until softened.

Step 5

Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.

Step 6

Deglaze the pot by pouring in the red wine. Scrape up any browned bits from the bottom of the pot with a wooden spoon and simmer for 3-4 minutes to reduce slightly.

Step 7

Add the beef or chicken stock, diced tomatoes, rosemary sprigs, thyme sprigs, and bay leaf to the pot.

Step 8

Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.

Step 9

Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer gently for 2.5 to 3 hours, or until the lamb shanks are fork-tender.

Step 10

Check periodically to ensure the shanks are covered in liquid, adding more stock or water if needed.

Step 11

Once cooked, remove the lamb shanks from the pot and skim off any excess fat from the surface of the sauce.

Step 12

Simmer the sauce uncovered for 10-15 minutes on medium heat to thicken slightly, if desired.

Step 13

Serve the lamb shanks hot, spooning the rich sauce over the top. Garnish with freshly chopped parsley.

Nutrition Facts

Serving size	(3704.9g)

Amount per serving	% Daily Value*
Calories	2034.3

Total Fat 105.8g	0%
Saturated Fat 33.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 440.0mg	0%
Sodium 9511.6mg	0%
Total Carbohydrate 90.2g	0%
Dietary Fiber 24.9g	0%
Total Sugars 40.1g
Protein 137.5g	0%

Vitamin D 0IU	0%
Calcium 659.8mg	0%
Iron 23.7mg	0%
Potassium 5588.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.1%

Protein: 29.5%

Carbs: 19.4%