Braised Lamb Shanks

Slow-cooking gives these lamb shanks flavor and tenderness



  • Serves 4
  • 2 tbs EVOO
  • 2 lamb shanks(about 3 to 3 1/2 pounds
  • 1 large yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 cups beef stock
  • 1 cup red wine
  • 2 cups crushed canned plum tomatoes
  • 2 tbs tomato paste
  • 2 beef bouillon cubes crushed
  • 1 tbs fresh rosemary needles
  • 2 tbs minced parsley
  • To taste Salt and pepper


  1. Preheat oven to 325F
  2. Heat the oil in a heavy large stovetop to oven casserole over medium-high heat. Season the shanks well on all sides with salt and pepper and brown them on all sides. Transfer to a plate, set aside.
  3. In the pan juices, sauté the onions until softened, add garlic and cook for 2 minutes. Return the shanks back into the pot.
  4. In a bowl combine the beef stock, wine, puree, tomato paste, bouillon and herbs. Slowly pour over the shanks; add the rosemary.
  5. Bake at 325F for about 2 hours, or until the meat is very tender and easily falls away from the bone
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Can you use white wine

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