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These Traditional French Braised Lamb Shanks are seared until deeply browned, then slowly braised in red wine, stock, and aromatic herbs until the meat is meltingly tender and slides right off the bone. An elegant, restaurant-style dinner that's largely hands-off once it's in the oven or slow cooker.
Prep Time
20 min
Per serving
520kcal
Calories
Cook Time
180 min
Servings
4 people
Difficulty
medium
42g
Protein
10g
Carbs
30g
Fat
2g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Pat the lamb shanks dry and season all over with the salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat and sear the shanks on all sides until deeply browned, about 8-10 minutes total; remove and set aside.
In the same pot, saute the diced onion, carrots, and celery for 5-6 minutes until softened, then add the garlic and tomato paste, cooking for 1 minute more.
Pour in the red wine to deglaze, scraping up the browned bits, and let it simmer for 2-3 minutes to reduce slightly.
Return the lamb shanks to the pot, add the beef stock, bay leaves, thyme, and rosemary, ensuring the shanks are mostly submerged.
Bring to a simmer, then cover and transfer to a 160°C (325°F) oven (or a slow cooker on low). Braise for 2.5-3 hours in the oven, or 7-8 hours in a slow cooker, until the meat is falling off the bone.
Remove the shanks and keep warm. Strain the braising liquid into a saucepan, skim off excess fat, and simmer over medium heat for 10-15 minutes until reduced and slightly thickened.
Spoon the reduced sauce generously over the lamb shanks and serve with mashed potatoes, polenta, or crusty bread.
Sear Deeply Before Braising: A dark, well-developed crust on the lamb before it goes into the liquid builds the foundation of flavor for the entire dish - don't rush this step. Submerge Mostly, Not Fully: The shanks should sit mostly in the liquid with the tops peeking out, allowing them to braise and roast at the same time for the best texture. Reduce the Sauce at the End: Straining and simmering the braising liquid separately concentrates the flavor into a glossy sauce rather than a thin, watery gravy.
Yes, after searing and building the sauce base on the stovetop, transfer everything to a slow cooker and cook on low for 7-8 hours until the meat falls off the bone.
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