This braised lamb shank is packed with flavor and the meat falls off the bone. The sauce is made with wine, tomatoes, and mushrooms that help the meat say moist. This is a savory dish that’s meant to impress.
Lamb Shank is without a doubt the tenderest meat I’ve ever had the pleasure of cooking with. I like cooking it for hours in delicious red wine and a tomato-based sauce. Mushrooms are good for you and lately, I’ve been throwing them in almost everything I make. Kabuli Pulao rice would be amazing with this but I just served it with some white basmati rice, Lebanese Garlic Sauce, and pita bread.
How To Make Braised Lamb Shank
Start off by seasoning the lamb shanks with kosher salt, pepper, garlic powder, turmeric, cinnamon, chili, oregano, paprika, and cumin. Heat some vegetable oil in a large dutch oven over medium-high heat and cook the lamb shanks for 4-5 minutes on each side. Remove the shanks from the pot and set aside. Add the veggies, season it and cook for 2-3 minutes. Stir in the tomato paste and fresh garlic, cook for 20 seconds. Add the red wine and let it reduce by half. Finally, add all of the remaining ingredients along with the lamb shanks. Bring it to a boil, cover, reduce the heat to medium-low, and cook for 2-3 hours or until the meat is fork-tender. Spoon the braising liquid over the shanks occasionally. Season generously with salt and pepper and serve with white rice or mashed potatoes.
Top Tips and Recipe Variations
- If you don’t want to incorporate wine, simply omit it.
- Pork shanks work just as good for this recipe.
- Braised lamb shanks taste even better the following day. Refrigerate for up to 2-3 days and freeze in an airtight container for up to 3 months.
- Add as many veggies as you’d like. Eggplant, carrots, zucchini, celery, etc.
Braised Lamb Shank Slow Cooker
This recipe can easily be adapted. Brown the lamb shanks, mushrooms, onions, and garlic, and then place it in the slow cooker along with the rest of the ingredients and cook on low for 6-8 hours.
Whether you make this for your family or a large crowd, it will be a hit. Everybody loves a hearty meal that’s cooked long and slow.
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Braised Lamb Shank
- 3 lamb shanks
- 1 cup mushrooms
- 2 cups chicken stock
- 2 cups red wine
- 28 ounces crushed tomatoes
- 2 bay leaves
- 1/2 tsp granulated garlic
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/4 turmeric
- 1/4 tsp chili powder
- 1 tbsp tomato paste
- 4 garlic cloves
- 1 onion
- Salt and pepper to taste
- Heat some oil in a large Dutch oven over medium-high heat.
- Season lamb shanks on both sides with salt, pepper, granulated garlic, turmeric, cinnamon, oregano, chili powder, paprika, and cumin.
- Cook the lamb shanks for 4-5 minutes on each side.
- Remove the lamb from the Dutch oven and set aside.
- Add the onions and mushrooms and cook for 2-3 minutes.
- Season the onions and mushrooms with salt and pepper.
- Add the tomato paste and fresh garlic and cook until fragrant.
- Add the wine and let it reduce by half.
- Add the crushed tomatoes, chicken stock, and bay leaves.
- Season with salt and pepper.
- Place the lamb shanks back in the Dutch oven, cover, and cook for 2 1/2 - 3 hours or until the meat falls off the bone.
- Season generously with salt and pepper and serve with rice.