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braised lamb shank of a red and yellow plate with a red pot in the background with lamb and a blue towel on the side.
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5 from 1 vote

Braised Lamb Shank

This Lamb shank is tender and flavorful with the meat falling 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. 
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Entree
Cuisine: Mediterranean
Servings: 6 servings
Calories: 268kcal


  • 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.



Calories: 268kcal | Carbohydrates: 18g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 66mg | Sodium: 390mg | Potassium: 904mg | Fiber: 3g | Sugar: 9g | Vitamin A: 455IU | Vitamin C: 15.3mg | Calcium: 70mg | Iron: 4.3mg