Lamb Shanks Braised in Tomato

"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."
photo by lazyme photo by lazyme
photo by lazyme
photo by NorthwestGal photo by NorthwestGal
Ready In:
2hrs 45mins




  • 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.
  • 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.
  • 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.
  • Return the lamb to the pan; cook 4 minutes or until the lamb is thoroughly heated. Stir in chopped parsley.

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  1. This was a standout dish, we truly enjoyed it. I added a gremolata at the end of lemon zest and garlic. It’s going to be my go to for shanks
  2. This was so delicious, breezermom. Thanks for sharing the recipe with us! And I liked that it's so easy to make, too. For such a small list of ingredients, it really does pack a lot of flavor in this "keeper" of a recipe. I'll keep this recipe on hand for the next time we can get lamb shanks at the market, because I always have the other ingredients on hand.
    • Review photo by NorthwestGal
  3. 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.



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