Braised Lamb Shanks

Every time I visit LA, I make it a point to cook something special for my family. This time, I decided to tackle braised lamb shanks – those impressive, caveman-sized ones you see at restaurants. After years of working with tiny shanks, I finally found the massive ones I’d been dreaming of at my local grocery store. This recipe serves 4-6 people and creates a hearty, impressive main dish perfect for family gatherings.

Through trial and error, I’ve learned that the key to perfect braised lamb shanks lies in patience and proper liquid ratios. While my first attempts resulted in thin, oily sauces, this refined version produces a rich, flavorful broth that perfectly complements the tender meat. The long, slow cooking process transforms these tough cuts into succulent, fall-off-the-bone perfection.

Yield: 4-6 Servings

Braised Lamb Shanks

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A classic braised lamb shank recipe featuring restaurant-style caveman-sized portions, slow-cooked with root vegetables in red wine until tender. Perfect for family gatherings, this impressive dish serves 4-6 people and can be made ahead for convenience.

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Total Time 3 hours

Ingredients

• 5 large lamb shanks
• 2 turnips, peeled and quartered
• 3 carrots, roughly chopped
• 1 large onion, diced
• 6 cloves garlic, whole
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bottle dry red wine
• 2 cups water or beef stock
• 2 tablespoons butter
• Sea salt and freshly ground black pepper

Instructions

1. Pat lamb shanks dry and season generously with salt and pepper.
2. Heat a large Dutch oven over medium-high heat.
3. Brown lamb shanks in batches until golden on all sides.
4. Remove shanks and set aside.
5. Add onions and carrots to the pot.
6. Cook vegetables until onions are translucent.
7. Add garlic, thyme, and rosemary.
8. Return lamb shanks to the pot.
9. Add turnips around the shanks.
10. Pour in wine and enough water to barely cover the meat.
11. Bring to a boil, then reduce to a simmer.
12. Cover and cook for 2 hours, turning shanks occasionally.
13. Remove lid and increase heat to reduce sauce if needed.
14. Check seasoning and adjust with salt and pepper.
15. Finish with a pat of butter for glossy sauce.

Notes

For the best results, choose lamb shanks of similar size to ensure even cooking. If the sauce seems too thin after cooking, remove the meat and vegetables, then reduce the liquid over high heat until it reaches your desired consistency. The butter added at the end helps create a silky, emulsified sauce.

This dish actually improves with time, making it perfect for preparing a day ahead. Store the cooled shanks in their cooking liquid in the refrigerator, which makes it easy to remove any excess fat that solidifies on top. Reheat gently in a low oven until warmed through.

Nutrition Information:

Serving Size:

1
Amount Per Serving: Calories: 600Total Fat: 38gSodium: 550mgCarbohydrates: 22gFiber: 6gProtein: 45g