Lamb Shanks Braised in Tomato

READY IN: 2hrs 45mins
Recipe by breezermom

From Cooking Light. It is recommended that you serve over creamy polenta or mashed potatoes. Easy to make with only 5 ingredients (minus salt and pepper). Fall off the bone delicious.

Top Review by lazyme

Delish. I've always braised my shanks in the oven before, so this was a little different for me to braise them stove top. It worked well except that I did have to add more liquid (wine!) a couple of times. Thanks for sharing this yummy dish, Lynette. Made for CQ4.

Ingredients Nutrition


  1. Heat a large Dutch oven over medium-high heat. Coat the pan with cooking spray. Sprinkle the lamb with salt and pepper. Add lamb to the pan; cook 4 minutes on each side or until browned. Remove from the pan.
  2. Add garlic to the pan; saute 15 seconds. Add the wine to the pan; cook 2 minutes, scraping the pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return the lamb to the pan. Cover the pan, reduce heat, and simmer for 1 hour. Turn the lamb over; simmer 1 hour or until the meat is done and very tender.
  3. Place the lamb on a plate; cover loosely with foil. Skim the fat from the surface of the sauce. Bring to a boil; cook 10 minutes or until thickened.
  4. Return the lamb to the pan; cook 4 minutes or until the lamb is thoroughly heated. Stir in chopped parsley.

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