Braised Lamb Shanks

"This made the house smell heavenly, a perfect cool weather dish. The meat literally falls off the bones. Mashed potatoes as an accompaniment is a must. The total cooking time is actually 2 hours 15 minutes, adding in the time to thicken the sauce the total cooking time is 2 1/2 hours."
Braised Lamb Shanks created by Sackville
Ready In:
2hrs 50mins




  • Combine flour and pepper in large ziplock bag (I used a freezer bag).
  • Dredge lamb shanks in flour.
  • Thinly slice onion, mince garlic.
  • Heat oil in large frying pan.
  • Fry shanks until golden brown on each side.
  • Turn with tongs.
  • Place shanks in Dutch Oven, or large oven proof pot with lid.
  • Add minced garlic and bay leaves to pot.
  • Add onion slices to frying pan.
  • Cook stirring occasionally until onion is soft.
  • Add red wine to frying pan.
  • Cook stirring occasionally until slightly syrupy, approximately five minutes.
  • Pour onion mixture over shanks.
  • Sprinkle Italian seasoning over shanks.
  • Pour beef stock into pot.
  • Cook in 375 F oven for 2 hours and 15 minutes.
  • Sprinkle with salt and pepper to taste.
  • If desired sauce may be thickened by removing lamb shanks to plate and simmering sauce on stove top for 15 minutes or until it coats the back of a spoon.
  • Return shanks to sauce to rewarm.

Join The Conversation

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  1. The Hunky Gourmet
    SHANKS a lot for such a wonderful recipe! I was glad to find one that didn't have tomato for a tasty change of pace. I served it with a side of pureed parsnips (like mashed potatoes but without the potatoes) and I liked the one poster's idea for cannellini beans as a side dish so I served those as well (sautéed with a little bit of kale mixed in). I hate to do more dishes than necessary so I made it all in one pot, reserving the braised meat off to the side until the onions with wine were ready then just added them back along with the other ingredients. Perfect for an otherwise foggy, drippy, icy, windy and grey winter day.
  2. The Hunky Gourmet
    I used olive oil; added a modest bit of sea salt, garlic powder and onion powder to the dredging flour/pepper mix; used gluten free all purpose flour; used Greek seasoning in place of Italian seasoning; added one more small clove of garlic well, because garlic...
  3. cheetah_zone
    I was making roast lamb often, but the price went up, so I tried shanks, using this recipe. It's SOO delicious, my husband prefers it to the roast! Before, we only got lamb shanks when we'd ocassionally go to a Greek restaurant, but now I can make them proudly at home, ty!
  4. Jodi G.
    This was great! I was out of beef stock and only had a small can of cream of celery soup so I used that 1:1 with water and then used the same amount required as the beef stock. I only made three shanks and cooked it for 1 hour and 40 min and it was perfect!
  5. elle in CT
    Delicious! Finally found a recipe without tomato. Worked perfectly in the crockpot for 3 hrs. on high. Lovely aroma with succulent results. Devine!



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