Braised Lamb Shanks
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
Braised, then slow-cooked lamb shanks in a tomato beef broth with vegetables, thyme and rosemary.
  • 1 tbsp butter
  • 2 tbsp olive oil
  • ⅓ cup flour
  • Ground sea salt and pepper
  • 4 lamb shanks (3½ to 4 lbs)
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 1 can diced tomatoes (14.5 oz)
  • 1½ cup beef broth
  • 1 cup medium bodied red wine
  • 3 sprigs of thyme
  • 3 sprigs of rosemary
  • Salt and pepper to taste
  1. Heat 1 tbsp olive oil and 2 tbsp butter in a dutch oven or slow cooker with a braise option.
  2. Meanwhile, on a large plate spread out ⅓ cup of flour and generously grind sea salt and pepper onto the flour.
  3. Dredge the lamb shanks in the flour mixture, tossing to coat evenly all over.
  4. Add lamb shanks to the oil and brown on all sides, about 5-7 minutes.
  5. Remove shanks to a plate and pour off all but 1 tbsp of the fat.
  6. Add carrots, celery and shallots to the pan and saute for 4 minutes, until softened.
  7. Add garlic and saute for 1-2 minutes more.
  8. Add diced tomatoes and stir with a wooden spoon to evenly distribute with the veggies.
  9. Add in stock, wine, thyme and rosemary and bring to a boil.
  10. (If necessary, transfer the broth to a slow cooker).
  11. Add the shanks to the broth and cook on low in the slow cooker for 8 hours.
Recipe by Weekend Table at